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Sliding Scale for Raw Foods


Posted by Laura B.

It is true that nutrients are destroyed by heat. However, different types of heating destroy food nutrients to different extents. So, if you're a raw food enthusiast who doesn't always have the time to prepare raw food meals at home, or who enjoys eating out with regular-eaters once in a while, it might be helpful to keep the following scale in mind. Microwaving and deep-frying are the most destructive to nutrients, vitamins, minerals, and enzymes. Less destructive are baking and grilling. And steaming veggies actually doesn't damage them to a great extent at all.
 
Comments (3)
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One of the explanations I have heard for the difference between raw and cooked food is that cookings kills the living enzymes that are in fresh uncooked fruits & vegetables. There is a book out about warming living foods without destroying the nutrients. It is called Warming Up to Living Foods by raw foods expert Elysa Markowitz. Another book I recommend about raw food and nutrition is The Raw Food Revolution Diet, by Cherie Soria, Brenda Davis & Vesanto Melina.
I was interested in your comment about steaming not destroying the nutrients. According to raw crazed people, the food can only be raw. I would like to know more about this so if you have any specific info that would be great!
A friend of mine did an experiment with the microwave just using water for tomatoes. Tomatoes that were given only microwave water looked completely deformed. Made me take a second thought on the "convenience" of the microwave.
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