I've been reading some stuff on how processing, as well as cooking, destroys the 'life force' of food. Supposedly the enzymes (which aid digestion) are destroyed when food is heated over 106 (I think, maybe a little higher) degrees. One of the pioneers of this movement stated that we have a finite number of enzymes at birth, and when we eat food in any form other than its natural, raw state, we use up that enzyme storage, and when it's gone, we're dead. Another guy I was reading actually eats about a dozen raw eggs every day. Does anyone eat a predominately raw diet? Is this just more pseudoscience in the nutritional arena?