Raw or cooked? It is currently fashionable for our feeding is completely raw, and the veganism Raw food seems to be one of the most restrictive diets, but those who follow it preach its endless benefits and claim that cooked foods are not really beneficial, but are actually "toxic" for our bodies. And they do so under the following arguments:
1. When you cook it destroys nutrients
It depends on which nutrients we are talking about. Cooking vegetables reduces the vitamin C content, as vitamin C is unstable, heat-sensitive and dissolves in water. But, on the other hand, lycopene (an antioxidant that makes vegetables red) is much more bioavailable when cooked. This is at least partly due to the fact that cooking breaks down the cellulose fibres in the food, which we cannot digest, so the nutrients become more accessible. The same is true for beta-carotene in vegetables such as carrots.
One molecule in many plants, but not in animal foods, is oxalate, which inhibits the absorption of calcium and iron from food. So, for example, spinach can be a good source of both, however, the presence of oxalates (and phytates) in spinach reduces the bioavailability of these nutrients, and your body does not use them. However, this applies mainly to spinach in raw mode, as this cooked food does not contain the oxalates and therefore increases the absorption of iron and calcium from these foods.
2. Raw food contains live enzymes that the stews
Cooking food destroys plant enzymes, which is why raw food dieters tend to set a limit of 40°C. But do you know what destroys plant enzymes the most? Your digestive system. Your stomach has a very acidic pH, because enzymes like proteases that break down proteins work optimally in this kind of environment. And enzymes are easily denatured by both heat and pH.
Essentially, plant enzymes will not help you with digestion. The enzymes in some fermented foods such as sauerkraut will actually pass into the stomach intact, but still make a negligible contribution to our digestion process.
3. A diet without cooked food is a way to detoxify your body.
You have a liver and kidneys that do this job, they are there to eliminate toxins. There is no evidence to suggest that raw (or cooked) food helps detoxify our blood.
A raw vegan diet can lead to deficiencies in proteinsvitamin D, vitamin B12, zinc and calcium. And these deficiencies have potentially dangerous long-term effects. A raw vegan diet has no scientifically evidenced health benefits compared to a NORMAL vegan or vegetarian diet, and you can add the dangers of restriction, challenging social situations and potential deficiencies.
Conclusion
Eat the vegetables you want and how you prefer, raw or cooked, the important thing is that they are in your diet (and of course not fried).
