How To Peserve Food & Enzymes From Your Summer Garden…

Its nearing the end of summer in the northern hemisphere and it time to store our fruits, vegetables and berries which we have collected from our summer gardens. What we are going to share with you will not necessarily prove popular with some in the raw food community, but we believe in good science an therefore we have to speak out, as the health of 0ur family and friends is much more important to us than raw food dogma.

We therefore  suggest freezing as much locally grown organic raw vegetables, fruits and berries as possible, unless you have access t this level of fresh living  nutrition year around.

The freezing process will cause the enzymes to become inactive thereby preserving the nutritional values. Testing shows there will be a reduction in the enzymatic action of some of the enzymes but the freezing will not denature all the enzymes, like cooking does.  Scientist estimate only 10%-30%. of the enzymes are denatured in the freezing process.produce hauling  truck We feel you will be much better off eating fresh, frozen, organically grown produce, rather than having to purchase food that has not been left to ripen on the vine . The grocery stores are also selling food which has traveled across the country, or has been flown in from halfway around the world, so the food source is sometimes unknown and with the loss of water volume much of the vitamins and phyto-nutrients have been reduced.

Once fruits, vegetables or berries are cut from the vine ,their nutrient source, they begin to immediately looses nutrients. A piece of produce two weeks enzyme deathold may have lost 50% of its nutritional value.

Our bodies need real food that is nutritionally dense, whether raw and untouched or frozen. The choice is your and we honor your choices.prehistoric man

Cooking food was the way early man preserved it. There was no refrigeration or dehydration. To keep there food from rotting they had to stop the enzymatic processes and that’s why when we cook our food the enzymes begin to decrease. This decrease starts between 104 and 106 degrees and by the time the temperature reaches 120 degrees all the enzymes are destroyed.

Cooking food also diminishes the oxygen levels, destroying the foods ability to bring life giving oxygen to our cells.  An easy way to remember the best temperature to cook you foods is “105 stay alive”.

If you are in the area we would love you to stop by and visit the garden here at Creative Health Institute. Dr. Ann Wigmore loved the gardens here at the institute and we have many unpublished pictures of her in the garden and on the grounds picking more than 30 varieties of wild edibles.

Remember raw food is amazing and nutritious, but raw living food is what you need to be eating to experience the highest level of health.Wishing you  healthiest life ever.


Author: Robert Morgan, Certified Naturopath

Robert C Morgan - "Bobby" is the past Health Education Director at CHI. A certified Naturopath, Iridologist, Energy Practitioner, Colonic Therapist, Master Raw Live Food, Chef, Author, International Lecturer, Teacher, and Cancer "Survivor". Dr. Bobby is dedicated to continuing to carry out the work of Creative Health Institute, the vision of Dr. Ann Wigmore, and all of the souls who have dedicated their lives to love peace, and natural health.

6 thoughts on “How To Peserve Food & Enzymes From Your Summer Garden…”

  1. Usually food is blanched before freezing to stop the enzymes. Please rell us HOW you freeze excess fruits and vegetables for ise over the winter.


    1. Hi Mary,
      You are right, food is usually blanched before freezing to stop the enzymatic action, but its not a necessary step. For those of us on a plant based diet, based in eating only raw living food, we find that all the food we freeze is safe to eat, though many times the color may not be as bright as when you have blanched the food. Since we are not going to cook the food and destroy the enzymes we do not find that we have lost flavor or texture. If you are going to cook your food after thawing, then I would advise blanching.


  2. Yep, this article may not be popular with some raw food purists but it’s a good one.
    A lot of raw food purists forget that many of us don’t live near big cities where food is shipped in frequently… they forget that we can’t all buy organic, or even afford to buy it.

    I live a few miles outside a village in Northern Ontario, Canada, no transport etc.. I grow my own produce and I freeze as much as I can for the long winters here… I figured out that freezing was a lesser so called ‘evil’, at least I’d get the majority of nourishment from it than if I bought from a supermarket..

    I LOVE to see sensible articles like this..

    Thank you


    1. Greeting Aran,
      I am glad that you are able to feel some support on your journey to being HIGH RAW. I know that the Creator will bless you and continue to bring health and wellness to your body, mind and spirit. thanks for your input.
      Love and blessings,


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