The majority of people believe that cooking always results in safer or better food, however this isn’t always the case. When certain foods are cooked, they actually lose their nutrients, enzymes, and health advantages. Their vitamins, antioxidants, and inherent deliciousness are preserved when consumed fresh.
These are some typical foods that, when consumed raw, are the healthiest and most advantageous.
- Carrots
Antioxidants, fiber, and vitamin C are abundant in raw carrots. Carrots absorb more beta-carotene when cooked, but their texture is altered and their vitamin C content is decreased.
Why consume them uncooked?
. Improved dental health (natural teeth cleaner)
. Increased fiber
. Refreshing and crunchy
- Bell peppers
Even more vitamin C is found in red, yellow, and green bell peppers than in oranges.
Eating them raw allows you to fully benefit from their vitamin C because cooking loses a large portion of it.
- Broccoli
Sulforaphane, a potent cancer agent, is found in broccoli.
The best broccoli is raw or finely diced since heat kills the enzyme required to activate sulforaphane.
- Onions
Compared to cooked onions, raw onions have more potent antibacterial and anti-inflammatory properties.
They assist:
. Increase immunity
. Boost cardiac health
. Combat bacteria
- Garlic
When garlic is roasted, many of its therapeutic qualities are lost.
Uncooked garlic:
. functions as an organic antibiotic
. promotes heart health
. strengthens the immune system
To activate allicin, crush it and leave it for ten minutes before consuming.
- Spinach
Compared to cooked spinach, raw spinach has higher levels of lutein, vitamin C, and folate.
It works well in smoothies and salads.
- Cucumber
The main components of cucumbers are water and vitamin C, both of which are rapidly destroyed by heat.
Raw cucumber is beneficial:
. Staying hydrated
. Health of the skin
. Cooling the body
- Partially Raw Tomatoes
Tomatoes are unique.
. More vitamin C when raw
. More lycopene when cooked
The best choice? For balanced advantages, consume both raw and cooked foods.
- Berries (raspberries, blueberries, and strawberries)
Antioxidants are lost when berries are cooked.
Berries that are raw are:
. Better for the health of the brain
. Anti-aging
. Anti-inflammatory
- Nuts (not roasted, but soaked)
Roasting destroys the enzymes and good lipids found in raw nuts.
Nutrient absorption and digestion are enhanced by soaking raw nuts.
Crucial Safety Information
Not all food is safe to consume uncooked.
Steer clear of raw:
. Fish, poultry, and meat (unless sushi-grade)
. Eggs
. The potato
. Beans from the kidney
. Cassava
When left undercooked, these can be hazardous.
Concluding Remarks
Eating raw doesn’t mean eating everything raw; rather, it requires understanding which foods are best left uncooked.
You may naturally enhance your digestion, immunity, and general health by including raw carrots, peppers, broccoli, berries, and spinach in your diet.
Your body will appreciate it. 🥕🥦🍓