We recomend a mostly raw diet because cooking destroys enzymes (whole food and raw food recipe references are listed at the end of this page).  Enzymes are catalysts that help other substances to either combine or break down, and are involved in, and important to every bodily function.  Enzymes are supplied naturally via two sources: our bodies produce and store them, and we get them from the foods we eat.  Good-quality raw and living foods that are properly combined provide the necessary enzymes and nutrients we need, which help the body digest as we eat.  However, as shown by Norman W. Walker, Fresh Vegetable And Fruit Juices, Norwalk Press, Prescott, 1978, heat from cooking destroys most of the enzymes, leaving the body to supply the enzymes required to digest cooked foods.  The following two main detriments to eating enzyme depleated devitalized foods are immediately apparent (e.g. see Rita Romano, Dining in the Raw, Kensington Books, N.Y., 1992, or N. W. Walker, Fresh Vegetable And Fruit Juices, Norwalk Press, Prescott, 1978). 

1.  The first is that, instead of conserving the body’s own enzymes for use in repairing and rebuilding, the enzymes are depleted from being utilized for digestion.  The body can accommodate some cooked food without undue stress; however, consuming a diet of predominantly cooked food on a long-term basis creates an incredible demand for enzymes produced by the body.  Premature aging, degeneration and disease begin when the body’s enzyme reserves are constantly being overtaxed.

2.  As time passes and the demand for enzymes produced by the body remain high, fewer enzymes are produced and more of the food we eat remain undigested.  Being not in the proper form, this undigested food is more difficult to eliminate.  It also slows down the overall passage of food through the system and is more taxing energy-wise.  The end result is partial elimination where retained fecal matter remains encrusted around the colon wall. 

Maintaining a mainly raw diet including raw vegetable and fruit juices is crucial for overcoming these detriments.  Juicing is important because the body can much more quickly assimilate the juice with much less energy expended than it could the entire vegetable.  Since the juice contains all the nutrients, this allows the assimilation of substantially more nutrients than otherwise possible, which is good because we do not typically eat sufficient

high-quality fruits and vegetables.  (Of course a pure juice diet would be detrimental due to the lack of fiber.)

 The cleansing and maintenance programs include options that utilize particular juices to facilitate thorough elimination.  Raw and whole foods and juices with sample recipes are further discussed at the following link.