Recent studies show that heating destroys valuable nutrients found in foods much more than previously thought. It is not only about thermolabile vitamins, which can sometimes be compensated by adding artificial equivalents after the subsequent heat treatment. The real loss lies in much more complex compounds that can never be restored, like enzymes that are extremely important in the digestion of food. Raw food is full of these enzymes whose important role has been revealed in the last few years. This set of enzymes and other substances that serve a very important role in the body are found only in raw foods, and they represent the so-
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