To raw or not to raw? Getting the terminology down

After reading all I could find, its been established that raw means not cooked. Surprising ))))))

The main differences in raw and not raw are:

• enzymes. {proteins that speed up the chemical reactions, including those in digestion and metabolism} many of these guys die when heated over 116°F. ☹
• phytonutrients. {these guys participate in preventing of the development of such yuckies as cardiovascular disease, diabetes, certain cancers and more}
• blah blah blah ...in general uncooked foods consist much vitamins and minerals, water and water-soluble nutrients ☺

Raw vs. Living

Even though the terms are used interchangeably they are different.

If raw means uncooked food in its natural state, live food has more vital nutrients promoted through the process of soaking, sprouting, blending, and culturing {introducing the natural bacteria to create enzymes and natural fermentation to grow good bacteria. recipes of self made plant cheeses, yogurts and kombucha on the way}

P.S. I wanted to draw some illustrations, but enzymes aren't very inspirational. Next time