THE  IMPORTANCE  OF  RAW  FOODS

Whole vs. Refined—The food on America 's dinner table has, for the most part, undergone extensive processing, thus removing from the original food much of its nutritional content. In a few cases an attempt is made to replace the vitamins and minerals lost through processing. The so-called “fortified” or “enriched” product is still very inferior to the whole product that nature provided. Beyond this, even more of the food's inherent nutritional health-promoting qualities,

particularly enzymes , are lost in cooking.

As an example of the “wholeness” that is lost in processing, take a look at the steps involved in preparing common white rice: Removal of the hull, removal of the bran layer and embryo, and then bleaching—cleaning—milling—“pearling” (polishing with talc), plus oiling and coating.

The only step that is actually necessary for rice, or any other grain for that matter, to be made edible for humans—is the first step, removal of the hull. To repeat, even though food manufacturers sometimes try to make up for the losses by “enriching” or “fortifying,” their efforts fall far short of the balance and goodness found in the natural whole grains.

The case with wheat is that forty plus nutrients are removed and much less than half are added back.  Those that are added have gone through their own isolating and synthesizing process.

Abundant  Living

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