Enzymes are the life force of all unprepared, grown foods that the earth produces. Nature has given each food its unique perfect mix of these vital enzymes which allow us to fully digest our foods without having to rely solely on our own body's digestive enzymes. The cooking process destroys or alters the most important enzymes, essential vitamins and minerals which means our bodies must labor much more intensively to digest what we have put in them. These days there is a plethora of evidence that supports the raw foodist's beliefs, also our own, that cooked foods (heated beyond 115 Fahrenheit) takes significantly longer to digest and ultimately clogs up our digestive system and arteries with partially digested fats, proteins and carbohydrates.

By eating only uncooked foods since March 15th, 2010, my wife and I have achieved significant desirable weight loss and weight stability - and are quite convinced that we will not "yo-yo" and put the weight back on. We also believe that our raw food diet has enhanced our body's ability to prevent and fight diseases, something that we need to pay attention to at our ages (54 and 59). We did extensive blood work before and after this lifestyle change and, according to the reports we got back after six months that were interpreted to us by our doctor, we have some of the healthiest blood that he has ever seen. Our cholesterol levels have plummeted to be at peak levels and my pre-diabetic condition has normalized so as to be undetectable. But these are only a few of the benefits that we have realized, others of which include markedly increased energy, stamina, clarity and focus, along with healthier skin, hair, nails and general life outlooks.

We prepare our food in special ways now. We consume sprouted grain seeds and bean seeds, as opposed to the whole uncooked grain or bean. We soak all our nuts are soaked to release the enzyme inhibitors, and some fruits are dried in our dehydrator which is the only heating that is allowed - it blows hot air through the food, never heating the food above 115 Fahrenheit. We also blend and chop up our foods. We lack for no vitamin or minerals in our intake because we have carefully constructed our diets to include all that is commonly thought to be necessary. This is not hard to do, believe me!

Although we are not exclusive enough to label ourselves fruitarians, juicearians, or sproutarians, we exercise a lesser version of each of these disciplines daily in the fulfillment of our food plan. The most important characteristic of our conversion is that we have never eaten better in our entire lives! The FOOD WE EAT IS DELICIOUS!
We are not experts by any means and are not trying to make any such claims. We have learned more from those that have done it longer than we have and are trying to attract and collect useful dialogue on the subject so that we might all benefit from it.