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thanks for this wonderful information. I have a couple of questions:

• is there a point of cooking that destroys the vitamins, enzymes completely?
• are there other things than vitamins and enzymes that get destroyed (does cooking affect amino acids, fiber, minerals, etc.)
• how do you find information that a "raw" food is easy to digest or not … eg. For me (Vata) eating carrots raw has different effects to eating kale raw.
• is bloating, gas, constipation the primary symptoms of undigested food? Any other you can suggest to keep track of how body is reacting?

Dear Manoj, I do not know the rate of enzyme and vitamin breakdown. I imagine it happens quickly depending on the molecule. Cooking will not affect amino acids or minerals. They are already broken down to their core. Cooking will soften fibers. Experimentation is a great way to find which raw ingredients digest better than others. Generally, foods difficult to digest when cooked are also difficult when raw. Burping, bloating, gas, tired after eating, constipation, diarrhea, etc. All signs of indigestion and poor bowel health are signs of poor digestive health.
--why is it that sometimes I find recipe's in Ayurveda that combine tomatoes and lemon juice... when in the rulebook it says these two don't combine well. What are your thoughts on this? Why can't I mix cucumber and lemon juice together? It's a childhood treat I enjoy and I'd like to know why they can't be mixed. - Andrea Nicole Serrato