Does it matter if you eat your vegetables raw or cooked?
We all know that vegetables are the bedrock foundation of any good eating plan.
They are rich in vitamins, enzymes, fiber, and phytonutrients, and key minerals (or they should be anyways!)
Have you ever wondered if it really matters whether you cook them or eat them raw though?
Surprisingly, it depends!
Both cooked and uncooked vegetables have health benefits, but the specific benefits can differ depending on how they’re prepared.
Raw vegetables are a great source of fiber, vitamins, and minerals, as cooking can sometimes lead to nutrient loss. Additionally, raw veggies contain enzymes that aid in digestion and promote gut health, whereas some of these enzymes are denatured in the cooking process.
On the other hand, cooking vegetables can make certain nutrients more bioavailable and easier for your body to absorb.
For example, cooking carrots increases their levels of beta-carotene, which can be converted into Vitamin A by the body. Cooking also breaks down tough fibers in some vegetables like broccoli and kale, making them easier to digest.
Here’s a quick list of veggies that are a little bit better for your cooked:
Tomatoes: Cooking tomatoes actually increases the amount of lycopene, a powerful antioxidant that has been linked to a reduced risk of heart disease and cancer.
Spinach: Cooking spinach helps to reduce its oxalic acid content, which can interfere with the absorption of calcium in the body. Additionally, cooking spinach makes it easier for your body to absorb its iron content.
Carrots: Cooking carrots actually increases their levels of beta-carotene, which can be converted into Vitamin A by the body.
Asparagus: Cooking asparagus breaks down its tough fibers and makes it easier for your body to absorb its nutrients such as folate, Vitamin C, and Vitamin E.
Mushrooms: Cooking mushrooms actually increases their levels of antioxidants, making them even more beneficial for your health.
It is also important to supplement some key vitamins and minerals in your diet due to the poor soil quality and genetic engineering that have occurred over the last century or so.
CCL Advanced Fulvic Acid is a quick and easy way to supplement these key minerals that much of our modern food is lacking.