Since feeding raw is a philosophy that we believe in so adamantly, I decided to explain why cooking of food is so detrimental in comparison. Cooking alters the physical and chemical nature of the food. The raw fed diet will provide the correct quantity and balance of proteins, fat, carbohydrates, vitamins and minerals- the cooked version does not. Damaged or altered biochemical’s are not as bio- available therefore. Cooked foods become significantly altered at the biochemical level even to the extent of becoming toxic. Cooking has an even more significant effect on delicate vitamins and micronutrients. It can also have an effect on minerals as well. The enzymes are destroyed at 118 degrees F. When raw cells are crushed and released, the enzymes are released into the tissues and rapid chemical digestion takes place. The major effect of this major advantage is that the Pancreas is relieved of major stress in having to produce the needed digestive enzymes to digest the food. Cooking puts an end to the auto-digestion of the food. Suffice it to say- there is much more evidence to support the reasons to feed raw than to feed a cooked variety.
posted by Rob Mueller