Raw food enthusiasts argue that raw fruits and vegetables retain more natural nutrients and enzymes, while cooking can destroy some of these valuable components. However, proponents of cooked food assert that cooking can enhance digestibility and unlock nutrients that are otherwise difficult to absorb in their raw form. With so much conflicting information, it can be challenging to determine what’s best for your health.
THE BENEFITS OF RAW FOOD
Many believe raw food is healthier because it is closer to its natural state. Some advantages include:
- Higher Nutrient Levels: Certain vitamins, like vitamin C, are heat-sensitive. Cooking, especially at high temperatures, can result in the loss of these vitamins. Consuming raw food helps ensure you receive these essential nutrients.
- Intact Enzymes: Raw foods contain natural enzymes that aid digestion. High temperatures from cooking can destroy these enzymes, making it harder for your body to break down and absorb nutrients.
- Rich in Fiber: Raw fruits and vegetables are high in fiber, which is crucial for digestion, maintaining a healthy weight, and lowering cholesterol levels. Eating foods in their raw form keeps them at their most fibrous.
THE BENEFITS OF COOKED FOOD
While raw food has its perks, cooking offers several advantages:
- Easier Digestion: Cooking breaks down tough fibers in vegetables, making them easier for your body to digest. For instance, cooked carrots and spinach are more digestible, allowing for better nutrient absorption.
- Unlocking Nutrients: Cooking can enhance the availability of certain nutrients. For example, lycopene in tomatoes and beta-carotene in carrots become more accessible when heated, facilitating better absorption by the body.
- Eliminating Harmful Bacteria: Cooking is essential for killing harmful bacteria and parasites, especially in meat. Consuming raw or undercooked meat can lead to foodborne illnesses.
RAW VS. COOKED: THE BEST CHOICE
There’s no straightforward answer to whether raw or cooked food is healthier. Both have benefits and drawbacks depending on the specific food and individual needs. For example, raw fruits and vegetables provide a boost of vitamins and enzymes, while cooking enhances certain nutrients and aids digestion.
A balanced diet that includes both raw and cooked foods is often the best approach. This way, you can enjoy the advantages of raw food’s nutrients and enzymes while also benefiting from the improved digestibility and nutrient availability offered by cooked food.
