The living food diet is used to successfully treat a wide range of diseases, including allergies, arthritis, high blood pressure, diabetes, and cancer. It provides an abundance of easily digestible nutrients and enzymes, which often enables the body to heal.
One living foods pioneer was Ann Wigmore. In the 1950's she cured herself of colon cancer. Along with Viktoras Kulvinskas she set up the Hippocrates Health Institute in the U.S.A. to heal people and teach them about benefits of live food.
Not all raw uncooked food is full of active enzymes. Raw foods that are not alive include raw unsoaked:
Raw nuts, seeds, beans, and grains, all contain enzyme inhibitors whose purpose is to prevent them from sprouting and growing in unsuitable conditions. To deactivate the enzyme inhibitors, and turn them into living foods, they need to be soaked in water. This enables them to then sprout. Young sprouts are packed full of enzymes and nutrients.
It is possible to add enzymes back into cooked food using the art of fermentation. Raw foods can also be fermented. This is a traditional way of storing vegetables over winter, and makes tough vegetables such as cabbage easier to digest. The fermentation process produces beneficial lactic acid and predigests the food. If you buy fermented food check that it hasn't been pasteurised. Fermented foods include sauerkraut, apple cider vinegar, rejuvelac, miso, kombucha and kefir.