babeak
10-31-2009, 03:50 AM
Hi all,
I do believe in raw food as being a better choice than SAD. However, I am not sure that is for all of the right "reasons"...more enzyme activity, etc.
I was wondering if there was some definitive scientific studies done to compare enzyme activity of food in whole state frozen vs. "processed". Likewise with dehydrating nuts and seeds in their whole state vs. "processed" into a cracker that is dehydrated or even one that is soaked and then re-dehydrated. The dehydrating question would also be good to apply to veggies. I just know that I will get a lot of response about sure seeds work just fine plant them, but what about when we take those enzymes out of their naturally occurring, specially designed storage unit like a seed natural state?
Yes, cooking definitely destroys proteins, but how do these other means of preparing foods compare with enzyme activity levels. Vitamin levels are probably available for cooking and freezing, but dehydrating? Some stats suggest that there may be more bioavailability for vitamins if microwaved for example. Any more stats in that department with like smoothie preparation?
Thanks
I do believe in raw food as being a better choice than SAD. However, I am not sure that is for all of the right "reasons"...more enzyme activity, etc.
I was wondering if there was some definitive scientific studies done to compare enzyme activity of food in whole state frozen vs. "processed". Likewise with dehydrating nuts and seeds in their whole state vs. "processed" into a cracker that is dehydrated or even one that is soaked and then re-dehydrated. The dehydrating question would also be good to apply to veggies. I just know that I will get a lot of response about sure seeds work just fine plant them, but what about when we take those enzymes out of their naturally occurring, specially designed storage unit like a seed natural state?
Yes, cooking definitely destroys proteins, but how do these other means of preparing foods compare with enzyme activity levels. Vitamin levels are probably available for cooking and freezing, but dehydrating? Some stats suggest that there may be more bioavailability for vitamins if microwaved for example. Any more stats in that department with like smoothie preparation?
Thanks