Quote:
Originally Posted by Loudgirl Mechanical digestion of all foods, raw or cooked, begins in the mouth; chewing food ensures that it will be in small enough pieces to be saturated by stomach acid. Starches and starchy vegetables are also broken down by salivary amylase, an enzyme in saliva. Cooking doesn't change this |
salivary amylase is irrelevant to this argument. i'm talking about the seed's own enzymes' action in the mouth.
cooking denatures enzymes in seeds that would normally be used by the seed after germination. my understanding is that if chewed raw these same enzymes get a brief chance to work on the seed's food store. if chewed cooked they're denatured so don't.
this sounds plausable, but probably doesn't support the raw foodists greater argument that this is somehow useful or good for you