Living foods are raw foods, meaning they have not been cooked in any way, and still have all the natural enzymes within them. Maintaining at or below 48DegC/118 degrees Fahrenheit preserves the inherent life-force and information/nutrition within the foods. It is within the distilled and structured waters of the plants we find the most effective sources of energy and information. There are many subtle energies within nature and the foods we eat that are sensitive to preparation. Of course there are other elements that can handle above these temperatures, tho the most beneficial are the subtle forces in nature.
It was Rudolf Steiner that said ~ “In order to grasp the nature of the curative process it is most important, as it seems to me, to deal with the question of the comparative value of prepared, i.e., cooked food and food in its raw state. Again I must ask you — and on this theme most especially — not to take me for an agitator, either for or against either method! But we must examine, in a perfectly unbiased manner, the actual facts of the case. If people eat cooked and prepared food, and assimilate the forces left within it, they are externally performing an office which must be performed by the organism itself in the case of raw food”
“But in the tract marked here lies the contradiction contained in the fact that man, in digestion and in the allied functions, separates himself from the general world process — and the same is true for the complementary process of thinking and vision, where he once more individualises himself. This is why man tends to display, as it were, obstinate individual requirements in all things appertaining to digestion; and this instinctive self-assertion shows itself in the habit of cooking [i.e., changing] the raw materials of our food”.