Published on September 10, 2009
Photographer: G Monkie (CC)
G Living’s Brendan Brazier is one the world’s few professional athletes whose diet is 100 percent plant based. He’s a professional Ironman triathlete, bestselling author on performance nutrition, and the creator of an award-winning line of whole food nutritional products called Vega.
The following is an excerpt from Brendan’s new book “The Thrive Diet”, on sale now in Canada and and in the U.S. in January.
Raw and low-temperature cooked foods | Enzyme Enhancement
High-temperature cooking and processing of food destroys the enzymes and nutrients that allow the food to be efficiently digested. Therefore, before the body can make use of cooked food, it must produce enzymes to aid in the digestion process. That takes work.
One of the least appreciated yet most important components of our diet, enzymes are vital to achieving optimal health. An absence of enzymes in your diet can result in the same sickness and disease associated with malnutrition, even if your diet is otherwise healthy. Without enzymes, food cannot be turned into usable fuel for the body. As with hormones, enzyme production in the body diminishes with age, leaving us reliant on diet to provide them. In the distant past, that was of little concern, as enzymes were plentiful in food. But today enzymes are not so abundant in our foods. As our fresh whole-food choices dwindle, making way for highly refined, processed options, enzymes in our foods diminish.