- Mona.Vie: Product of a Lifetime – The modern human body has been evolving on this planet for a little over 1 million years and up until the last 100 years or so it had been brought up on a diet mainly consisting of fruit, berries, nuts, root vegetables and fish. Around the world the majority of these foods would have been eaten raw and as much as this may now seem unpalatable to most people, there is no other diet more perfectly suited for our bodies. Once mankind learned how to control fire it wasn’t long before we began using fire in the preparation of our food – and why not. Cooking makes food taste better by bringing out and combining its flavors and it can also make some types of food easier to chew and digest by softening it. Perhaps more importantly cooking food destroys harmful micro-organisms that could otherwise make you ill. A god-send in times when food was scarce and you had to either stave or eat what was available – no matter how long it had been lying around. However there is a downside to heating food. Many of the complex and highly nutritious enzymes’ and proteins found in fresh/raw fruits and are damaged through the heating process. In fact temperatures even as low as 40 degrees Celsius will cause the irrevocable break- down of many of these health promoting chemicals. It is also well- known that cooking will result in the loss of vitamins and minerals although some vitamins will be lost due to other factors such as exposure to air, light or water …