I'm trying to transition back to mostly raw, although it's a tough one in cold weather! I've got a Green Star juicer coming today, in fact, since my Norwalk is out on indefinite loan. My teeth have taken a beating overthe years after improper orthodontics, etc., they are not strong anymore, and there is a limit to how much major chewing I can do in a day, so I need to pre-pulverize the raw stuff when I can.
I love the idea of raw veggie "soups," and I've made nut pates & raw veggie spreads in the past. I know the big benefit to a raw diet is supposed to be the life force energy and enzymes, but I hear a lot of talk about how high RPM motors (in some juicers and blenders like Vitamix) generate too much heat and destroy enzymes. Nothing I've ever blended in a blender or food processor ever feels warm to the touch if it wasn't warm to begin with, so I don't know whether it's actual temperature that's the problem, or just the speed of the blades riping into the vegetables & fruits... ?
Does anyone have the definitive answer on the enzyme preservation issue when one uses modern devices like food processors to chop and puree things?