Dr. Nicholas Gonzalez wrote the foreword to three of Carol Alt’s raw food cookbooks. He explains in “Eating in the Raw” that enzymes are protein catalysts…a molecule that allows a chemical reaction to occur efficiently with minimal energy. Enzymes do many things, both within our cells and without. They help produce chemical energy to fuel our cells and their many varied activities (attacking bacteria, viruses and fungi as well as dangerous cancer cells). Enzymes wear out and need to be replaced and we can ONLY get new enzymes from raw foods.
Enzymes begin to deteriorate at 106 degrees and are completely inactive above 116 degrees. In other words, when we cook food, we change it. Heat inactivates certain vitamins such as folic acid and vitamin C. At high sustained temperatures, certain minerals such as calcium become less readily absorbed. The general rule is that when you cook food, you very quickly destroy all its enzymes.
On The Gonzalez Protocol®, each Gonzalez Metabolic Type is prescribed a different ratio of raw to cooked foods as they relate to that types ability to efficiently digest foods. In our new cookbook, we have many raw food recipes for you to enjoy from breakfasts, salads, entrees and desserts.