The breaking down of foods into smaller absorbable units the body can utilize is dependent upon the digestive tract's secretion of a class of proteins called enzymes that are present in every natural food. Because they are heat sensitive, they are often de-activated when foods are cooked and processed. The lack of natural enzymes in the foods we eat places an extra strain on the pancreas and gallbladder. "Burn-out" of these important digestive organs leads to a myriad of conditions, including diabetes, hypoglycemia, pancreatis, heartburn, and an array of digestive disorders.