Blisstree » raw-foodism

The Raw Food Diet

ruth — Fri, 13 Jun 2008 04:42:51 +0000

Advocates of raw foodism (which include celebrities Carol Alt, Uma Thurman, Alicia Silverstone, Donna Karan, and Lisa Bonet) believe that cooking and processing fruits and vegetables drastically reduce or destroy the nutrients and helpful enzymes found naturally in them. Aside from helping lose weight, raw foodists also claim that raw foods are easier to digest, and harbor (harmless) microorganisms that could stabilize the gut flora. There was even a study that suggests that raw food consumption may reduce risks of certain cancers, and the authors believe it is due to the higher concentration of heat-labile anti-cancer compounds in uncooked foods.

Without having done in-depth research, I can easily see the benefits of eating food as natural as they come. Back to basics, so to say. If you are thinking of subscribing to the raw food diet, however, make sure you know the potential risks of strictly adhering to raw foodism so you can find ways to consciously prevent them.

Thanks to reader Krista for the story tip!

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The Raw Food Diet

Cooking Can Boost Nutritional Content of Vegetables

ruth — Fri, 04 Jan 2008 06:29:56 +0000

Raw or cooked– which is more nutritious? Raw foodists believe that cooking and processing fruits and vegetables drastically reduce or destroy the nutrients and helpful enzymes found naturally in them. It does make sense, considering how destructive heat can be. However, data from a new study indicates that cooking is not all that bad, and depending on the method used, cooking may even boost some veggies’ nutritional content.

In the new study, the researchers evaluated the effects of three commonly-used Italian cooking practices — boiling, steaming, and frying — on the nutritional content of carrots, zucchini and broccoli. Boiling and steaming maintained the antioxidant compounds of the vegetables, whereas frying caused a significantly higher loss of antioxidants in comparison to the water-based cooking methods, they say. For broccoli, steaming actually increased its content of glucosinolates, a group of plant compounds touted for their cancer-fighting abilities. The findings suggest that it may be possible to select a cooking method for each vegetable that can best preserve or improve its nutritional quality, the researchers say.

So cooked or raw? I say, enjoy both, and make sure you eat lots of ‘em!

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Cooking Can Boost Nutritional Content of Vegetables

Raw Cruciferous Vegetables Cut Cancer Risk

ruth — Fri, 07 Dec 2007 20:20:38 +0000

In a previous entry, I have already pointed out the anti-cancer properties of cruciferous vegetables — cabbage, kale, broccoli, cauliflower, and many others.

However, it seems that while these veggies are rich in anti-cancer compounds called isothiocyanates, it is best to eat them raw.

“Cooking can reduce 60 to 90 percent of ITCs,” says Li Tang, M.D., Ph.D. of Roswell Park Cancer Institute and lead researcher on this study. “Heating destroys the enzyme that converts the precursor glucosinolates into ITCs, and also destroys ITCs already formed, which is why you need to eat raw cruciferous vegetables to receive the food’s maximum benefit.”

A vote in favor of raw foodism?

This study has been presented during the American Association for Cancer Research’s Sixth Annual International Conference on Frontiers in Cancer Prevention.

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Raw Cruciferous Vegetables Cut Cancer Risk