rule of thumb with raw food is you don't want to heat anything above 118 degrees. Some people

say 115 degrees. And what that means is with the raw food, if it goes above 118, you start

to kill the enzymes that are naturally in the food. That's one of the big benefits of

raw food is the natural enzymes which help you absorb your food to help break it down

to digest it. And if you go above those temperatures, you kill off those enzymes. Basically anything

that's packaged food, you're probably, it's already cooked in the processing.

So we're talking about getting fresh fruits, vegetables, seeds, nuts. Preparing them in

a way that we don't heat them over 118. Most preparation for raw food is very basic and

doesn't require any heat, and therefore it's still raw. Some people like to dehydrate their

food and you get more intense flavors that way and can simulate even some cooked food.

And so you can dehydrate foods at, say, 115 degrees, get them warm as well. A lot of people

miss that warm flavor. So you can get that by dehydrating as well. So the basics is,

you just are not going to heat your food above 118 degrees and it's going to be raw.