Raw and fresh fruits and vegetables, sprouted grains, nuts and seeds are described as living foods because they have all the vitamins, minerals, enzymes, and phyto- nutrients.
Cooking, canning and processing destroy or change or denature them and are described as dead foods. At 116 to 120 degree F most enzymes, and other nutrients are destroyed.
Do you know what happens when you heat your food? The enzymes are lost, proteins denatured, oils and fats convert to trans fatty-acids which are carcinogenic, sugars are caramelised, vitamins and minerals are depleted, water is reduced and fibre is refined which makes it less beneficial to the body.
Cooking our foods can cause a loss of up to 97 percent of some water soluble vitamins like vitamin C and up to 40 percent of the fat soluble vitamins.
Consuming cooked or dead foods makes digestion more difficult and hence may result in constipation. Years of consuming dead foods makes the body prone to diseases, low vitality, loss of spiritual and mental clarity, and early death.
Continued on Source: Is Your Food Living or Dead?