Q & A

A comment was made earlier and I will address it soon. The comment was as follows: "It makes sense to me. How does the body that breaks down cooked food know the difference between whether it's cooked or raw food? Doesn't the body take the same amount of time breaking down food? For example, a cooked carrot as opposed to a raw carrot. Is the body producing enzymes to break down food, whether cooked or uncooked, but more based on the amount of food in the stomach?" More soon...Carol :)