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In this present day of GMO foods finding their way into our food supply, its extremely important for us to pick and choose foods that will be beneficial to our health and wellness. Always choose certified organic food. Moreover, when cooking your food its important to know that at certain temperatures the enzymes and other beneficial nutrients can be cooked out of the food itself. However, when consumed raw, those beneficial enzymes and nutrients are present and can be taken into the body. The Chlorophyll in fruits and vegetables are present in juicing the raw food or preparing meals in the raw state. An example is the pasteurization of milk, juices and other beverages by law. The most common method of pasteurization in the United States is High Temperature Short Time (HTST) pasteurization, which uses metal plates and hot water to raise milk temperatures to 161 degrees F for not less than 15 seconds, followed by rapid cooling. The problem is that any foods cooked above 118 degrees, lose the beneficial enzymes needed for healthy cells in the body. In an already nutrient- starved environment, we need all the beneficial and nutrient-dense raw food we can give our bodies.