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Hey Bliss,
The problem is that when you cook food over 115 degrees it destroys something in the food called enzymes. The body needs enzymes in order to do most things - especially to digest. Each living food has exactly the enzymes in them to digest it.... so when it goes in your tummy the enzymes go to work digesting it. If the food is cooked, your body has to steal enzymes from it's other processes, convert them into digestive enzymes and use them to digest the food. You are only born with a certain number of enzymes if my understand is correct... and when you run out.... so does your precious life. That's why it's so important to eat raw! As far as cooking goes, keeping the vegetables in the water and drinking the water keeps more nutrients than other methods because when cooking much of the vitamins go out in the steam - so if you have to cook, soups are one of the best - but make sure that you take digestive enzymes in a pill. The thing is that you will never get exactly the right combo of enzymes in a pill - but better than nothing. Another thing is that you don't get the life force inherent in the vegetables when they are cooked. Many people equate enzymes with life force. If you take a picture of a vegetable that is raw and one cooked with kirilian photography you will see the difference. The one that is raw is alive with energy - the one that is cooked is dead. The difference in putting one or another into your body is all the difference in the world. You are what you eat. If you eat live food - you are more alive!
Hope that helps to explain,
greenbunny
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