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Is It Better to Eat Veggies Raw or Cooked?

There is a vivid debate when it comes to raw and cooked veggies. Nutrition enthusiasts are ready to defend their side of the story but many facts have been cleared by science already.

If you are looking for a straight answer, we will try to give you one. In the following lines, we will discuss what modern medicine knows so far about eating raw and cooked vegetables.

Raw is Better Because Biophotons are Destroyed When Cooked

Technically, when we cook veggies we are processing them. In general terms, this is bad for our health. We are altering molecular composition and nutritional values.

Several studies have demonstrated that cooking food can destroy the nutrients in it at a great scale. While the explanation is highly complex, it worth the time. German studies have researched about biophotons, which are physical units of light used by biological organisms.

Biophotons enters in our body through the food we eat, greatly improving our health by enhancing the way all organs work. The positive effect of biophotons in the human body increases along with higher quantities.

Veggies are especially rich in biophotons because they get them via solar energy. When they are naturally grown outdoors, they get a plenty of sun rays, benefiting the most from this.

When we cook our veggies, we are destroying most of those biophotons. Just like that, we are eradicating powerful properties in our food.

Raw is Better Because Enzymes are Destroyed When Cooked

Similar to the biophotons case, when we cook of vegetables, we are also destroying natural enzymes. These enzymes are needed for many processes and reactions in our bodies.

While enzymes are naturally produced by the body to digest food, for example, we must ensure the organism a constant supply of them as well. When we cook enzyme-rich vegetables, we are wasting a valuable chance to give the body what it needs.

In the long-term, this enzyme deficiency causes health problems, mostly for the digestive system.

On the other hand Cooked can be Better Because It Triggers Antioxidant Capabilities

There are studies on the other side of the balance telling us that there are veggies that respond better when being cooked. The University of Parma in Italy demonstrated that particular cooking methods increase antioxidant capabilities in carrots, zucchini, and broccoli.

The conclusion suggested that water-cooking methods preserved and increased antioxidant compounds within the vegetables, also increasing ascorbic acid in carrots and zucchini.

Cooked is Better Because It Improves in Vitro Bile Acid Binding

As some may know, bile acid binding is related to lower cholesterol, lower risk of cardiovascular diseases and even cancer. Now, a study demonstrated that steam cooking collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage increase the bile acid binding concentration in these vegetables, making them healthier.

The Bottom Line

As you can see, there is no a straight answer.

Only you can decide what’s is better for your health until more scientific evidence comes up. Raw veggies seem, in comparison, a smarter choice by now.

 

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