Eating in the "Raw"
Raw; No way...Yes way
You probably already know that Humans are the only creatures on earth that do not eat most of their food fesh and raw. Yes, cooking does reduce the time we spend eating and of course requires less chewing, but it changes the chemical make-up of food and can destroy essential nutrients that our body needs. I'm not try to say that you shouldn't cook any vegetables, but there are many vegetables that are very appetizing without being cooked. Did you know that vitamins A, C, and E ( important antioxidants), folic acid and thiamin are destroyed by heat? Also many amino acids, such as lysine, can be altered during the cooking process; the end result being that they cannot be absorbed into the body.
It is in good health that some raw food daily, has many good health benefits. The first benefit is it helps us maintain a proper water balance, lessens salt intake, and I think most importantly, it ensures that we obtain the maximum benefit from the large variety of cancer-protective phytochemicals which are contained in fresh veggies and fruits. Being on a raw food diet or limited raw food regimen can improve our resistance to illnesses such as colds and "flu". It has also been found that it can help lessen certain complications for those who suffer from diabetes and arthritis.
If "Raw" doesn't work
Sometimes eating vegetables raw may not be convenient, practical, or you just can't stomach the idea. Here are the tips to minimize vitamin and minerals loss when cooking fresh vegetables; preferably organnic.
When cleaning vegetables, keep washing to the minimum that is consistant with good overall hygiene.
Don't pre-soak vegetables, or start cooking them in cold water. They need to be put directly into boiling water, broth, or steam them.
Cook your veggies as lightly as possible. They should always be firm and tender, not soggy.
Use the water that you cooked the vegetables to make sauces and gravies, thus getting the benefits of the vitamins and minerals.
Another smart technique is to shallow-fry chopped vegetables in a small amount of cooking oil, then cooking them in a covered pan with a small amount of water. This preserves flavor and nutrients.
One last tip is whether you are eating raw or lightly cooking your vegetables, always use them when they are at their premium quality
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