Alltop - Top Raw Foods News. Fact or Fiction: Raw Veggie Studies. Cooking is crucial to our diets.
It helps us digest food without expending huge amounts of energy. It softens food, such as cellulose fiber and raw meat, that our small teeth, weak jaws and digestive systems aren't equipped to handle. And while we might hear from raw foodists that cooking kills vitamins and minerals in food (while also denaturing enzymes that aid digestion), it turns out raw vegetables are not always healthier. A study published in The British Journal of Nutrition last year found that a group of 198 subjects who followed a strict raw food diet had normal levels of vitamin A and relatively high levels of beta-carotene (an antioxidant found in dark green and yellow fruits and vegetables), but low levels of the antioxidant lycopene.
Lycopene is a red pigment found predominantly in tomatoes and other rosy fruits such as watermelon, pink guava, red bell pepper and papaya. The downside of cooking veggies, Liu says: it can destroy the vitamin C in them. Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables - Journal of Agricultural and Food Chemistry. Department of Public Health, University of Parma, via Volturno 39, 43100 Parma, Italy, Department of Industrial Engineering, University of Parma, viale GP Usberti 181/A, 43100 Parma, Italy, and Department of Food Science, University of Napoli “Federico II”, Parco Gussone, 80055 Portici, Napoli, Italy J.
Agric. Food Chem., 2008, 56 (1), pp 139–147 DOI: 10.1021/jf072304b Publication Date (Web): December 11, 2007 Copyright © 2008 American Chemical Society * To whom correspondence should be addressed. Department of Public Health, University of Parma. Living and Raw Foods Community. RawFoodNetwork -Raw and Living Food. Raw Food Weight Loss Series – Part 1 » Kristen's Raw. Raw Food Recipes Online. List Of All Recipes! Click Here Images. Raw Food Rehab - Adding LIFE to your years and years to your life! The raw world’s top 5 most dangerous myths. April 7, 2011 Heat damages the delicate macronutrients, micronutrients and enzymes in food, as well as its subtle yet all-important energy field.
It begins its demolition job on all of these – and in many cases finishes it – at a fraction of the temperature at which most food is cooked. In addition, heat causes the formation of substances which can damage our cells when they come into contact with them – and as these substances are not naturally occurring they add to our toxic load. These are just some of the reasons it makes sense to eat as much of our food raw as possible. But unfortunately there are a number of dangerous myths circulating in the raw food world.
So today I want to share with you the five raw diet myths I consider most dangerous, and why. 1. This statement is quite correct – except, that is, for vitamin B12, vitamin D and the long-chain fatty acids EPA and DHA. 2. 3. If you’ve never heard this one you may think I’m making it up. 4. Don’t let it be you. 5.