Reader Question: Cooked Vegetables - yay or nay?

Dear Alex,

    I am re-reading your detox book which I really like.  Does cooking vegetables reduce their nutritional benefit? 

        MH, Sierra Madre, CA

A: There are different opinions on wether cooking vegetables (and/or for how long and at what temperature) reduces their nutritional benefits. Raw foodists only heat foods to a maximum of 118F. They believe that higher temperatures destroy too many enzymes, nutrients and can create negative aspects to occur in foods. The trade-off of a totally raw diet is that you may not be able to eat as many raw vegetables as you can cooked veggies. 

In Traditional Chinese Medicine, there are many imbalances and conditions that are considered "cold" which will only be exacerbated by too much raw food. Conversely, there are other imbalances that are considered "hot" which will be greatly helped by a diet with more raw fruits and veggies.

Do some more research on these ideas - read some raw food literature and websites, and check out Paul Pitchford's classic "Healing with Whole Foods" from your library, health food store or Amazon.com.

Be well, Alex

Comments

[Susan]

I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

Susan

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