Is that part of the problem with our processed foods, that they're, in essence, dead foods? They have nothing in them other than the starch contents.
I was leading to another question. This is a personal curiosity.
I love tomatoes. There are tomatoes that produce.... Again, I won't pinpoint where they come from. They're my absolute favourite, but they've been engineered genetically. At one point I noticed that they would sit on the shelf for weeks. Being a tomato lover, I know that tomatoes don't do that. Then I went to the location where this plant was first engineered. They told me that they took out the enzyme that breaks it down. Apparently they do this with apples too.
Is this something we should possibly look at as well?