- Raw food retains natural enzymes and undamaged phytonutrients that can be better absorbed by the body, but, are broken down in the cooking process.
- Many people are deficient in enzymes, including phytase, lipase, amylase, alpha-galactosidase and invertase that could be replaced by eating raw foods.
- Raw foods have a cooling effect on the body and people who are dealing with inflammatory conditions may do better eating mostly raw food.
- Not all phytonutrients are destroyed by cooking and some vegetables are actually absorbed better after cooking, such as the lycopene in tomatoes and other in spinach, kale, onions and garlic.
- Raw food diets pose a risk for protein deficiency.
- Experts always recommend a balanced diet that includes foods from all the food groups and any diet should include lightly cooked vegetables, lean meats and eggs.