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Is Your Multivitamin Raw?
Freedom Press Article – Interview with Paul Nison, Raw Food Expert

Paul Nison is one of the world’s leading experts in raw foods as well as author of a half-dozen books. He contends that raw is the healthiest way we can eat our foods, and that raw fruits, vegetables, nuts, and seeds contain all the nutrients and enzymes that we would ever need.

Paul’s journey toward eating raw started when he was 20 years old and found his health was compromised with severe digestive troubles. Paul was living in New York City, rushing through a frenzied life as a Wall Street trader, but his poor health caused him to rethink where he was headed. He discovered that eating seemed to make him feel worse. Wait a minute, he thought. If what I eat is causing my troubles….

So Paul started experimenting by eliminating foods that made him feel ill. Gone were the cheeseburger and fries, the “gut-bomb” burritos, and the spicy nachos. As he simplified his diet, he discovered that the only foods that left him feeling good— even vibrant and healthy—were fresh, organic fruits and vegetables, as well as nuts and seeds. But they had to be served raw.

“I finally realized that health doesn’t start with what we add to our diet but with what we leave out,” he said.

Paul also did some subtraction with his lifestyle. He ditched the Wall Street financial industry and resettled in West Palm Beach, where he wrote his first book in 2000 entitled The Raw Life: Becoming Natural in an Unnatural World, which explained how to incorporate raw foods into a cooked diet and—should the spirit lead you—how to transition to a 100-percent raw diet. These days, Paul follows a raw vegan diet, meaning he eats no processed or cooked foods or any food that comes from animals, like meat or dairy products. And while not everybody is ready to take on the vegan lifestyle, certainly almost all of us could stand to consume a few more fresh fruits, leafy green vegetables, and other staples of the raw food revolution.

Paul says that eating foods heated above 118 degrees Fahrenheit starts to deplete the enzyme potential, draining energy that the body counts on to maintain tissues and organ systems. That’s because when food is cooked above that 118 degree-and-up threshold for three minutes or longer, vitamins are destroyed, protein becomes denatured, sugar becomes caramelized, and natural fibers are broken down.


When Jordan Rubin (founder of Garden of Life) told Paul about the exciting work being done to develop Vitamin Code multivitamins produced with Raw Food-Created Nutrients, his bushy eyebrows registered great interest.

“I got excited when Jordan explained to me the whole technology behind the Vitamin Code. I’m definitely looking forward to telling the world about these powerful products because not only are they the only raw vitamins and minerals I know of, but I also believe them to be of the highest quality. It’s just taking what’s out there now to the next level,” he said.

“There are a whole bunch of people like myself who want to take vitamins that aren’t missing enzymes due to having been processed by heat,” he said. “The fact that Vitamin Code multivitamins by Garden of Life are vegan is a real plus for me, and I know people are looking for vegan raw food vitamins.”


There’s an aspect to Raw Food-Created Nutrients that is important, and it’s called the food enzyme theory.

The late Edward Howell, M.D., author of the seminal book "Enzyme Nutrition," was among the pioneers who began studying the role of enzymes in the late 1920s and early 1930s. After extensive clinical and laboratory research, he began sounding the alarm about the importance of eating the right foods to ensure a proper level of enzyme activity within the human body.

Although some lightly cooked foods retain enzyme activity, raw foods are best since some enzymes are deactivated—a nicer word than destroyed—at a wet-heat temperature as low as 118 degrees Fahrenheit and a dry-heat temperature as low as 150 degrees. It could be a design of nature that foods and liquids at 117 degrees can be touched without burning yourself, but liquids over 118 degrees will burn you. Thus, there is a built-in mechanism for determining whether or not the food we are eating still contains its enzyme content, according to Sally Fallon, author of the book, "Nourishing Traditions."

Cooking food destroys important enzymes, said Dr. Howell, and a diet composed exclusively of cooked food puts a severe strain on the body, drawing down its reserves. If the body is constantly over stimulated to produce enzymes that ought to be obtained from foods, the result over time will be inhibited body functions and/or nutrient deficiencies. Humans eating an enzyme-poor diet, comprised primarily of cooked food, use up a tremendous amount of their enzyme potential in the outpouring of secretions from the pancreas and other digestive organs.

The result, according to Dr. Howell, is a shortened life span, illness, and lowered resistance to stress of all types. He pointed out in his book "Enzymes for Health and Longevity" that humans and animals on a diet comprised largely of cooked food, particularly grains, have poorer health that is evident when certain organs are examined postmortem.

This is where supplements made from raw ingredients—such as Vitamin Code Raw Food- Created Nutrients—supply the body with enzymes missing from cooked foods.

The magic of raw food is truly found in its simplicity. When you eat a food that is uncooked, untreated, and unadulterated, you are eating that food in harmony with nature’s intention and your body’s design. Raw food enthusiasts will tell you that there are many benefits derived from eating raw.

When you consume raw foods you are consuming all of the vitamins, minerals, enzymes, probiotics and phytonutrients contained therein. Simply heating foods can result in the loss of hundreds of these cofactors, especially enzymes, probiotics and phytonutrients. When you add different chemical treatments and other adulterations to the mix, you are often left with food that is a shell of its former self. The same can be said for some multivitamins too. They are also heated and adulterated and all of their synergistic ingredients removed through the modern sciences of purification and use of organic chemistry to produce synthetic petroleum-based nutritionals.

Most people readily accept this premise, both in their diet and nutritional supplements. Who among us would argue that eating canned fruit in a cup with syrup is better than eating a fresh apple? While all food provides some nutrition, raw foods provide higher levels of the more than 45 critical nutrients we need to supply our bodies with every day. Of the cofactors mentioned above, raw food enzymes and probiotics are especially important.

Probiotics and enzymes present in raw food aid the digestion and absorption process, allowing the body to break down the food and assimilate the nutrients into the bloodstream. Nature provides the complete package of vitamins, minerals and cofactors necessary for the body to maximize the nutrient potential of raw food.

This process was enhanced by ancient civilizations with fermentation, the use of specific friendly bacteria to make foods more body-ready and bioavailable, usually with higher antioxidant and enzyme levels. Foods from wine to coffee, cheese, yogurt, miso and tempeh are examples of cultured, fermented foods.


Each vitamin and mineral contained in the Vitamin Code multi-nutrient formulas is individually cultivated, resulting in a process that mimics plant activity. With its certified-organic raw whole food base consisting of the healthiest foods such as bananas, parsley, strawberries, cucumbers, cabbage, kale, cauliflower, bell peppers and more, combined with beneficial bacteria, the most potent vitamins and minerals in the world are created, replete with plenty of cofactors produced by the interaction of beneficial bacteria with the vitamins and minerals and whole raw plant base. This intelligent process perfectly mimics nature. In nature, plants transform inorganic material into useable bioavailable nutrients with the help of soil bacteria.

Similarly, the Vitamin Code process, carried out in a Food and Drug Administration-registered sterile modern facility, uses ancient methods of fermentation with friendly bacteria such as S. cerevisiae and L. bulgaricus to transform isolated nutrients, renaturing them into whole foods. This creates the most powerful vitamins and minerals, as was proven by Nobel Prize winner Albert Szent-Gyorgyi, who discovered ascorbic acid. But he ultimately proved it was a far less purified chemical, far closer to nature, which provided the most potent health benefits. That was because the vitamin C was replete with peptides, plant cofactors, beneficial organisms, phytochemicals, antioxidants and energy code factors such as superoxide dismutase, glutathione, and coenzyme Q10. These are naturally occurring code factors; they’re not added like with typical multivitamins but are known to occur as code factors intrinsic to the process.

At no point during the cultivation process are the vitamins and minerals treated, adulterated or cooked. More importantly is what you won’t find on the label. No binders or fillers.

With pure encapsulation, Vitamin Code nutrients are 100 percent active, meaning that every ingredient contained within them has nutritional value and purpose. The Vitamin Code represents a breakthrough in purity in multivitamins. Are your vitamins raw?


Vitamin Code has six specially designed formulas: family formulas and formulas for men, women, and weight loss (there are more new specially targeted formulas being released in 2009). These provide all of the foundational nutritional benefits but are replete with code factors that ordinary multivitamins simply do not offer.

Please click here for more information on the Vitamin Code raw multivitamin formulas.

Read the Article:
Raw Interview with Jordan Rubin,
“Raw Truth” Author

by Health Experts at Healthy Living Magazine & Christine Dreher, CCN, CCH

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