Nutritionists debate whether raw or cooked food is superior
Cooking decreases anti-nutrients while increasing water-soluble vitamins. So, which is superior? A dietician responds.
Eating raw food provides a variety of benefits that have been scientifically proven, including prolonged weight loss, increased energy levels, and cholesterol reduction. Studies reveal that raw food diet has greater quantities of antioxidants and fundamentally minimise your chances of chronic diseases. However, heated food has improved digestion and also takes care of the anti-nutrients that are contained in raw food therefore making nutrient absorption better.
In our daily lives, we eat a variety of cooked and uncooked foods.
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“The explanation is that both cooked food and raw food have good qualities. Stick to your traditional dishes, whether they are cooked or not “in a recent Instagram post by dietician Bhuvan Rastogi.
Rastogi then goes on to compare prepared and raw food and discusses the merits and downsides of both.
Water-soluble vitamins are more abundant in raw foods.
“Cooking causes water loss, which reduces the quantity of water-soluble vitamins. Fruits rich in Vitamin C should be taken uncooked for this reason. Even green chilies contain more Vitamin C by weight than lemons when consumed fresh “According to the dietician.
But why do we prefer cooking over ingesting raw food?
Cooking destroys the food’s enzymes. “Some people believe that cooking increases our need for digestive enzymes. The counterargument is that individuals create enough enzymes to digest cooked or raw food and that enzymes in food are essential for their growth. However, nothing is conclusive. based on the expert.
More minerals and micronutrients are present in cooked meals.
● “Minerals, fat-soluble vitamins, and antioxidants are concentrated as leafy vegetables like palak lose water content.
● Rastogi adds that cooking, for instance, concentrates vitamin K, an oil-soluble antioxidant vitamin.
● Cooking renders microbes and bacteria inert.
Rastogi claims that cooking reduces the incidence of food-borne illness, particularly in diets based on animal products. He adds, “For foods that have been germinated, it depends on the type of microorganisms/preparation environment.”
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Certain plant cells are denatured during cooking, making them simpler to absorb and digest. As a result, Rastogi claims that cooked meat is easier to digest and that cooking grains and legumes increases their digestibility.
Antinutrients are destroyed by cooking
“Antinutrients have been shown to impede the activity of several micronutrients. Oxalates and phytates are two antinutrients that are reduced by cooking. However, despite the fact that anti-nutrients provide a number of important functions, they are stigmatised due to their names “Rastogi clarifies.