This pre-digestive process of enzymes in raw foods I assume begins right 
after harvest?

Later, when you eat, how much real benefit would you derive during the time 
the food in your mouth until your own system takes over destroying the 
food's enzymes in the lower stomach? A couple of hours?

You would have to know the rate of predigestion effected by the enzymes of 
the food since harvest and then apply that rate to the time period of that 
food in your system (between mouth and lower stomach), I would take it? It 
doesn't strike me that their activity would have the time to be of much 
significance. More significant would be the time period between harvest and 
ingestion, a period of days/weeks/months in vegetables/fruits and weeks in 
meat? I am under the assumption these digestive enzymes begin reacting right 
after harvest.

Marilyn

----- Original Message ----- 
From: "Geoffrey Purcell" <[log in to unmask]>

food. The enzymes in raw foods help to predigest the foods  in the mouth and 
upper stomach(much like the amylase in saliva does in the mouth long before 
the food even reaches the stomach) which means the body does not, as a 
result, have overexert itself so much re creating  enzymes further down. 
Plus, predigestion with foods already rich in enzymes means that the 
relevant food can take a shorter time to 
digest(partially-raw/partially-cooked RVAFers commonly report that 
cooked-food takes much longer to digest than raw foods).