FOOD - Page 2

➡️ What is raw food ?

A raw food is a food that has never been heated above 42°C. This limit is crucial: beyond this temperature, the enzymes naturally present in the food begin to denature, and some of the thermolabile vitamins (notably vitamin C and B vitamins) start to degrade. At Biovie, this threshold is a non-negotiable selection criterion, contractually verified with each supplier.

> To understand what this definition concretely implies in a daily meal: What is raw food ?

> And to delve into the details of the role of dietary enzymes: What is the role of enzymes in digestion ?

➡️ Why eat raw foods as part of a balanced diet ?

Raw foods provide enzymes, heat-sensitive vitamins, and intact phytonutrients. When included as part of a varied and balanced diet, they help diversify and complete nutritional intake. A study published in the Journal of Epidemiology (Akter et al., 2016, n = 88,184 adults) showed an association between regular consumption of raw vegetables and lower all-cause mortality.
> To note : the goal is not to eat everything raw - but to gradually incorporate a portion of living foods into daily life, at one's own pace.

> Two additional readings to go further:
Living foods: source of vitality and health
How to start with a raw food diet ?

➡️ What is the difference between raw food and cooked food ?

Cooking alters the structure of food: enzymes become denatured beyond 42-45°C, and vitamin C can decrease by 15 to 55% depending on the duration and method.Rumm-Kreuter & Demmel, 1990), and some phytochemical compounds degrade. Raw food retains its nutritional matrix in its native state. This does not mean that cooking should be avoided - it improves the digestibility and bioavailability of many nutrients - but including some raw food in the daily diet helps preserve nutrients that are otherwise difficult to obtain.

> On this specific topic, our article The best ways to transform our food Compare cooking, dehydration, fermentation, and freeze-drying in a fairly comprehensive way.

> And if oxalates in raw foods concern you, we have also addressed the issue here: Eating raw and enzymes: an indirect aid for managing oxalates ?

➡️ How to preserve the enzymes in foods during processing ?

The most effective method is low-temperature dehydration (below 42°C) or freeze-drying. The Lyophilization consists of freezing the food and then sublimating the water under vacuum - without heat. The enzymatic and vitamin structures remain intact. This is the technique used for our freeze-dried fruits. Slow dehydration at low temperature also preserves the enzymes, provided that the temperature never exceeds the critical threshold - which we verify directly with our producers.

> To better understand what an enzyme is, how it functions, and why its integrity matters: Enzymes: Keys to Digestion and Vitality. .

> And for those who wish to explore the role of enzymes in the body's natural elimination functions: How digestive enzymes support your natural elimination functions.

➡️ What are the raw foods richest in enzymes ?

Among the raw foods in our range, those most concentrated in native enzymatic activity are: sprouted seeds and young broccoli shoots (rich in glucoraphanin, a precursor of sulforaphane - Fahey et al., PNAS, 1997), activated oilseeds, low-temperature dried ginger (rich in zingibain, a natural protease), and raw cacao beans. The germination process is particularly interesting: it can increase the enzyme content by 10 to 100 times compared to the dry seed. As part of a varied and balanced diet, these foods can be easily incorporated into daily life.

> To learn more about food sources of enzymes and how to incorporate them practically: How to improve the absorption of nutrients from our diet ? - an article that combines the principles of raw food with digestive physiology.

Scientific references

1. Akter, S., et al. (2016). "Vegetables consumption and its association with total mortality and cause-specific mortality in Japan." Journal of Epidemiology, 26(2), 87–96. (prospective observational study, n = 88,184)
2. I'm sorry, but it seems like you've provided a reference or citation without any additional text to translate. Could you please provide the text you would like translated?. "Comparison of vitamin losses in vegetables due to various cooking methods." Journal of Nutritional Science and Vitaminology, 36 (Suppl 1), S7–S15. (comparative review, cooking methods)
3. Fahey, J.W., I'm sorry, but it seems like the text you provided is incomplete or not in French. Could you please provide the full text in French that you would like translated into English?. "Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens." Proceedings of the National Academy of Sciences, 94(19), 10367–10372. (laboratory assay, reference glucoraphanin/sulforaphane)

Warning: The information presented on this page is provided for informational purposes only and does not constitute medical advice. Consult a qualified healthcare professional before making any changes to your diet or supplementation. As part of a varied and balanced diet and a healthy lifestyle.