Article: Raw energy: Low-temperature food cited for health benefits

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Raw energy: Low-temperature food cited for health benefits

 

By Will Broaddus, Staff Writer

January 23, 2009

 

Raw food, by definition, is never cooked, but it may be fermented,

pickled, dehydrated, blanched or juiced. Those who prefer their food

as nature grew it have a variety of techniques for blending and

accenting the flavors and textures of fruits and vegetables.

 

Where raw foodists draw the line, in preparing a meal, is at 118

degrees. Exposing food to that temperature or higher will, they

believe, destroy enzymes that make digestion efficient and healthy.

 

That doesn't mean raw foodists are limited to eating bean sprouts.

 

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