About The Benefits Of Cooking

Author: Leticia Celentano Time for reading: ~3 minutes Last Updated: August 08, 2022

Round II cooked food against raw food and how it is right to eat in general for more health.

It is an indisputable truth that some of the useful ingredients in food are lost during cooking . The most eloquent example of this is vitamin C. It is also true that heat treatment sometimes produces carcinogens . But also, the fact is that cooking makes some products more suitable or even suitable for absorption by our body. Just think how we could otherwise consume pumpkin, potatoes, corn, old or green beans, cereals ...

Heat treatment is often recommended because the high temperature kills a number of microbes in the food that can cause infections and toxins (and this applies not only to meat but also to milk, fruits and vegetables, which can also salmonella, listeria, etc. and cause serious harm to pregnant women, young children, adults and people with impaired immunity), but this is not its only effect.

Cooking also affects the ballast and other substances in the food , which sometimes contributes to the products becoming easier to digest. This also makes it possible to deliver / release and reach some nutrients to the digestive system that would otherwise remain less or less absorbed by the gut. An example of this are root vegetables, which in most cases are difficult to digest by the digestive tract, but are full of nutrients. There are cases when minerals- such as zinc, iron, calcium and magnesium, in some products become more easily absorbed by the body after cooking. For example, cooked spinach provides the body with much more iron and calcium. This group can be filled even by well-known products that we consume and love raw, but for which new facts are obtained. Cooked tomatoes, for example, provide more lycopene than raw tomatoes, which has been discovered relatively recently by science. Lycopene helps the body fight cancer cells.

Cooking is often accused by raw foodists of being unecological. However, several important questions immediately arise here - and can humanity be provided with enough raw products to eat normally without starving. Due to the climatic conditions, this will require transport, which, in addition to costs, is also associated with environmental pollution. Not to mention that it is impossible to achieve the necessary production without exploiting soil resources, which is again associated, at least, with the use of industrial products and land depletion of minerals ...

There are several other misconceptions about emphasizing raw food before cooking. This is, for example, the idea that only raw products can clear the body of toxins. Accumulation of toxic substances and even toxicity of the body can be obtained by consuming raw products - examples of this can be not only contaminated raw foods, but also foods that contain hostile ingredients that are reduced or destroyed by cooking. .

Incidentally, the effect of detox diets has not been proven at all and the results of studies on their benefits so far are unconvincing. Such diets to cleanse the liver or intestines can actually lead to a deficiency and deficiency of nutrients, vitamins and minerals in the body.

Cooked food is blamed for "stuffing" us with empty calories. However, this does not depend on the food itself, but on our diet. Because "empty calories" can be consumed after consumption of 400 g of dried figs, and a normal portion can be served with a vegetable dish.

Raw product experts themselves are of the opinion that people do not really know a lot of facts about them and often make mistakes by indulging in raw food and thinking it is healthier , without developing habits to study enough the origin of the products or the possibilities of combining and their degree of digestibility.

Here, experts agree that our diet should be healthy and must include the consumption of more raw and fresh products, and they must be served properly , which generally applies to our overall menu. Nothing can stop a person from freshly baked bread, which if prepared with the right mixture of flour and seeds could not be easily rejected from the list of healthy foods.

Cooking also gives us variety on the table, makes our food different, interesting and rich in tempting aromas and flavors and can provide our body with the necessary nutrients and pleasure with a small amount, as long as we take some time and use our abilities!

About The Benefits Of Cooking

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