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. 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 old 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.

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.

Bobby