Is raw food healthier than cooked food?

Both raw, as well as cooked food, are necessary components of a healthy lifestyle. Cooking food improves its taste, but it changes the nutritional content. Some nutrients dissipate when you cook food, while others become more available for your body to use. Some studies show that raw food is the path to better health. However, certain foods are more nutritious when cooked.

Generally, raw foods are whole foods that have not been processed or cooked. In general, a raw food diet comprises at least 70 percent natural foods. This diet often includes fruits, vegetables, nuts and, seeds. Some claim that raw foods are healthier than cooked foods because enzymes and some nutrients get destroyed due to heating. Some believe that cooked food is toxic.

While there are some clear advantages to eating raw fruits and vegetables, there are also some possible problems with a raw-food diet.

A strict raw-food diet is challenging to follow, and the quantity of people that adhere to a completely raw food diet in the long term is minor.

Furthermore, some foods contain unhealthy bacteria and microorganisms that are killed only by cooking. Eating a fully raw diet that includes fish and meat is a risk of catching a foodborne disease.

The reasons for having raw food are as follows:

Cooking May Destroy Enzymes in Food:

When you eat food, digestive catalysts in your body help break it down into fragments that can be absorbed. The food you eat also includes enzymes that help digestion. Enzymes are unstable to heat and deactivate when exposed to high temperatures.

Some Water-Soluble Vitamins get lost in the Cooking Process:

Raw foods may be richer in some nutrients than cooked foods. Some

Nutrients are easily lost or can drain out of food during the cooking process. Vitamin B and C are susceptible and are lost during cooking. Steaming vegetables may decrease the content of water-soluble vitamins by as much as 50–60%. Vitamin B and some other minerals are also lost when cooking, although to a lesser degree. Fat-soluble vitamins D, E, and K, are generally unaffected by cooking. Boiling results in the highest loss of nutrients, while other methods more efficiently preserve the nutrients in food. Steaming, barbecuing, and stir-frying are some of the best ways of cooking vegetables to preserve nutrients. Lastly, the time interval that food is exposed to heat affects the nutrition in food. The longer you heat it, the more is the loss.

The reasons for having cooked food are as follows:

Cooked food is easier to chew and digest:

Chewing is the first step in the digestion process. The action of chewing breaks down chunky pieces of food into fragments to aid digestion.

Inappropriately chewed food is more difficult for the body to digest and can lead to bloating. Additionally, it demands significantly more energy and effort to chew raw foods than cooked ones properly.

Cooking enhances the Antioxidant Capacity of Some Vegetables:

Studies have proved that cooking vegetables increase the availability of antioxidants like beta-carotene and lutein. Beta-carotene is a dominant antioxidant that the body transforms into vitamin A. A diet rich in beta-carotene has been associated with a reduced risk of heart disease.

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