Heat can kill everything good in whole food

Pasteurization is a process that heats liquids and foods to kill viruses harmful organisms. According to the FDA pasteurization can affect the nutrient composition and flavor of foods. High temperature short time treatments cause less damage than low-temperature long-term treatments. Unfortunately, high temperatures of the process destroy active enzymes in whole food. It also diminishes the vitamin content of whole food and denatures fragile milk proteins. Heat will also kill beneficial bacteria and valuable and sensitive micronutrients in whole food.

Some nutritionists divide food into dead food and live food. Live food has not been heated above 118°F for longer than 30 minutes. This ensures the food retains its enzymes and nutrients. Live foods give you energy, have beneficial enzymes and retain most of their vitamins.

As a personal experiment try growing a boiled potato or seeds that have been cooked.