Enzymes are proteins that help us digest our food. They have a very specific 3-dimensional structure and once they are heated much above 118 degrees, this structure can change until the enzymes are no longer able to provide the function for which they were designed.
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Cooked foods contribute to chronic illness because their enzyme content is damaged and thus requires us to make our own enzymes to process the food. The digestion of cooked food uses valuable metabolic enzymes in order to help digest your food. Digestion of cooked food demands much more energy than the digestion of raw food. In general, raw food is much more easily digested because it passes through the digestive tract much more quickly than cooked food.
The human body produces some 22 different digestive enzymes. Many more are found in the fruits, vegetables, meats, grains, and other foods.
When eating, digestive enzymes that are released from your salivary glands, stomach, and small intestine immediately work hard to speed up the digestive process. Each enzyme acts on a specific type of food.
Eating processed food places a burden on your pancreas and other organs and overworks them. Over the years people can progressively lose the ability to digest their food properly.
Symptoms of digestive enzyme depletion are bloating, belching, gas, bowel disorders, abdominal cramping, heartburn and food allergies.
