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Raw Food Vitamins
Just what does cooking do to foodstuffs? First it tends to destroy certain amino acids. Pasteurization or cooking destroys the enzymes in foods. The next effect of cooking is to destroy in part if not wholly the oxidizable factors in foods, that is, cooking "burns" the food factors that the body ordinarily oxidizes. It is high time we carefully review the facts that are available and decide what we should do about getting the genuine foodstuffs we pay for, instead of the imitations that are as fraudulent as selling tin watches for keeping time.