Some raw food proponents claim that cooking makes food poisonous. A raw food diet, they say, can relieve headaches and allergies, improve immunity and memory, and alleviate arthritis and diabetes.
And the fact is that vegetables are nutritious (almost) regardless of how they are cooked. Sure, fried potatoes and cheese-smothered broccoli aren’t the healthiest choices, but any baked, steamed, grilled, broiled, or braised vegetables are.
Raw vegetables have several distinct advantages. Although minute variations in nutrient content between cooked and raw vegetables shouldn’t be a problem – simply consuming multiple servings of vegetables per day should suffice. Heat kills food’s nutrients and natural enzymes, which is bad because enzymes help digestion and combat chronic disease. In a nutshell, boiling it kills it. If you are in France, you can follow up with many healthy tips on raw food on AmonAvis
There are a few reasons why you might prefer natural produce
Antioxidants in greater amounts
The antioxidant content of vegetables is one of the reasons they are so beneficial to your health. Antioxidants, including vitamin C, can degrade during cooking. When your vegetables cook, some water-soluble antioxidants can leach into the water, while others may be neutralized by cooking oil, which naturally begins to oxidize as you cook.
When you consume raw vegetables at their peak of ripeness, you’ll get the most antioxidant bang for your buck. One of the outlets for raw vegetables and fruits in France is Pourdebon. You may want to read a few reviews about their services before checking them out.
Specific Textures for a Broader Variety of Choices
One of the advantages of consuming raw vegetables is that it gives you another way to consume vegetables, allowing you more variety in your diet. If you usually serve roasted broccoli with dinner, switching to a raw broccoli slaw will give your meal a nice crunch and make it feel fresh and new.
Similarly, swapping out steamed spinach for a leafy spinach salad now and then adds variety to your meal plan while still allowing you to enjoy other seasonal produce (peach and almond spinach salad, anyone?) The more nutritious vegetable dishes you can integrate into your diet, the less likely you will become bored.
The higher vitamin content in raw vegetables is one of the most important advantages. When certain nutrients, such as vitamin C, are exposed to heat, they begin to break down, or they can leach out of your vegetables and into the cooking water. This means that boiled cauliflower, for example, is likely to contain less vitamin C than raw cauliflower.
If you eat your vegetables raw, you’ll get more water-soluble nutrients like vitamin C and B vitamins than if you eat them cooked. On the other hand, even cooked vegetables will provide plenty of vitamin C, so you’ll be able to fulfil your needs during the day.
In conclusion, raw vegetables have their place in a balanced diet, cooking them has its own set of advantages. Cooking increases the bioavailability of certain nutrients. Cooked carrots, for example, have more bioavailable beta-carotene – a source of vitamin A – than raw carrots. Cooking also increases the absorption of lycopene, the antioxidant that gives tomatoes their red colour.
So eat your vegetables both cooked and fresh, using several safe methods such as steaming, roasting, grilling, and so on. A well-rounded diet that provides the nutrients you need includes a variety of cooking methods and various foods.
Strengthens the health
At almost every age, eating raw fresh vegetables rather than cooked ones keeps our bodies vibrantly balanced. As a result, including some raw food in our meal is strongly recommended. According to Dr Bettle P.S., it could come in the form of sprouts, salads, or fruits. According to scientific evidence, raw vegetables also protect against cancer, heart disease, premature ageing, and other chronic degenerative diseases.