Cooked vs. Raw Food Diet: Benefits, When to Choose and More | John Douillard's LifeSpa

Описание: Cooked vs. Raw Food Diet: Benefits, When to Choose and More | John Douillard's LifeSpa

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The controversy as to whether a raw food diet or a cooked food diet may continue to rage on as we attempt to prove them mutually exclusive. The reality, according to the science, is that they both are beneficial and our ancestors enjoyed both. The logic that our ancestors only ate raw food has some major flaws, with numerous studies suggesting we have been cooking for almost 2 million years. (1)

The notion that we should only eat cooked foods is also not supported by the science. Dental calculi from pre-agricultural societies had evidence of a diverse plant-based diet, as well as cooked foods. (2)

It is not surprising that the science agrees that a healthy diet seems to still be some combination of cooked and raw foods. Let’s take broccoli for example: Some studies suggest that raw broccoli is better because heat breaks down the enzyme called myrosinase, which helps break the broccoli down into cancer-fighting and ulcer-reducing sulforaphanes that have elevated broccoli to the superfood status. (3,4)

On the other hand, perhaps an even more health-promoting nutrient, Indole-3-carbinol, is processed only when broccoli, cauliflower and cabbage are cooked. Indole 3-carbinol has been shown to stop pre-cancerous cells from becoming malignant. This conflicting broccoli science suggests that you are damned if you cook, and damned if you don’t! (5)

In this article, I will attempt to make the case that perhaps the issue is not whether raw vs. cooked veggies deliver more or less nutrients — but rather something more simple and yet more profound…

...read more: http://lifespa.com/cooked-vs-raw-food...

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