Raw foods NHPs are characterised by containing ingredients that have not been subjected to heat above 48 degrees centigrade (115 to 120° Fahrenheit) during manufacture. Subjecting nutrients to cooking or heat destroys their enzymes which are essential for their therapeutic benefit. Without the presence of these enzymes, we simply do not get the full, life-supporting, health-promoting potential from our food. Further, cooking at high temperatures causes a drastic loss of vitamins and minerals and produces various carcinogens to appear in our food.
provide far larger quantities of vitamins, minerals, antioxidants, fiber, probiotics and enzymes. So in essence, raw foods are much closer to their living state: full of energy, growing and thriving. I
Sunlight and Cancer
The connection between Vitamin D deficiency and cancer was first made by Drs. Frank and Cedric Garland from the University of California, San Diego. After finding that the incidence of colon cancer was nearly three times higher in New York than in New Mexico, the Garland brothers hypothesized that lack of sun exposure, resulting in a vitamin D deficiency, played a role. Research now indicates that being deficient in vitamin D increases the risk of many cancers, especially breast and colon. For example, a four-year, placebo-controlled study involving 1,179 postmenopausal women concluded that vitamin D supplementation produced a dramatic 60% drop in the risk