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