Our body is subjected to constant wear and tear. Cells die, and are placed by new ones. These processes of regeneration require vitamins, mineral salts and enzymes. Vitamins and enzymes are also needed for the digestion and assimilation of proteins, carbohydrates, fats, etc. These enzymes and some of the vitamins are destroyed by heat. As a consequence they are not available in adequate amounts in cooked foods.
Cooking not only destroys vitamins and enzymes in the foods, but also results in degradation of their nutritive value. Proteins in foods are coagulated and hardened by cooking. Such coagulated proteins are not digested, but decay in the digestive tract. Cooking also make carbohydrates less easy to digest. As a result, they are not absorbed completely in the intestines. Thus in terms of nutrients our cooked foods are comparatively less significant. A healthy person may still be able to extract the residual nutrients form them, but this is hardly possible for one who is ailing, and whose need for them is, therefore greater.
Cooked food requires 5 to 6 hours for complete digestion, while raw foods need only 3 to 4 hours. Fruits and vegetable juices are digested, and begin to get absorbed, in only 25 to 30 minutes. Thus uncooked foods afford rest for the digestive organs. The valuable energy of the body is not wasted in useless attempts at digesting the indigestible, and thus become available for regeneration and healing.
Germination of grain and pulses results in a vast increase in their nutritive contents. In uncooked germinated seeds, there is an increase of up to 600 percent in the amount of thiamin, pantothenic acid, niacin, etc. Lactation in breastfeeding mothers increases considerably by the consumption of germinated cereals and pulses. This naturally leads to the proper development of the child as well.
Disclaimer: This article is not meant to provide health advice and is for general information only. Always seek the insights of a qualified health professional before embarking on any health program.