Glossary

Dead Food -  Foods heated to a greater temperature than what is considered Live Food.
Foods cooked in excess of this Dead Zone Temperature no longer have useful enzymes.

Dehydrator -   A Low Temperature Oven used to prepare Food at a temperature
that will not kill enzymes, yet preserve food for future consumption

Enzymes -   Enzymes are catalysts, which are required for chemical reactions to take place.
Enzymes are more important to our bodies than eating, thinking, or even breathing.
Without them, no living cell could function or survive; life could not occur.
All plant and animal cells produce enzymes, made from protein molecules
(long chains of amino acids held together by peptide bonds)

Juicing -   The break down of the cells of Vegetable and Fruit.
95% of the nutrients are contained within the cells. A good juice machine
will breakdown the cells thus creating access to these nutrients.

Live Food -   Fresh and Preferrably Organic Vegetation, that is raw or kept under a temperature
no greater than 110F to 120F. Although there is some disagreement as to the exact temperature
when enzymes will die,it is widely agreed to be between 110 and 120 degrees Fahrenheit.

Sprouting -   Growing, usually vegetables, to an age of a few days, to a little more than a week,
and eating the entire plant

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