The absorption of vitamins is not just about what we consume but how we consume it. Vitamins in their raw form are often referred to as "live vitamins" because they retain their natural enzyme functions, which are crucial for the body to absorb and use the nutrients effectively. In contrast, vitamins that have been exposed to heat (such as those processed through cooking or microwaving) often lose these vital enzyme functions, rendering them what we might call "dead vitamins."

These dead vitamins are not readily absorbed by the body and are instead excreted, similar to other waste products. In essence, when you consume raw vitamins, they are like a child reaching for its mother; there is a natural affinity and readiness for absorption.