Why some foods are better eaten raw | – The Times of India
The consumption of raw foods has recently emerged as a component of the nutrition scene, as the implications of processing foods in relation to positive outcomes are better understood. Recent advancements in the area of nutrition have highlighted the impact of cooking as a process necessary for certain foods. However, certain foods are altered in terms of their molecular structure as a result of the application of heat. The application of heat has been observed to affect the Vitamin, antioxidant, lipid, and phytochemical content of foods. These changes affect the processing of these substances within the body. The emerging shift in the need to understand which foods are better processed as raw foods is based on objective outcomes as opposed to the influence of diet trends.
Foods that are healthier when eaten raw and lose value when cooked
There are certain foods that will retain higher amounts of nutritional requirements when taken raw rather than cooked. These are foods that tend to be rich in water-soluble vitamins, sensitive antioxidants, and plant components that are likely to be damaged by heat. The results of research published in the journal Nutrients have shown that persons taking high amounts of raw plant foods tend to have higher intake of vitamin C, beta carotene, potassium, magnesium, and folate. These indicate a lesser loss of nutrients in the processing of foods rather than consuming higher amounts of foods daily. Raw foods also retain their natural fibre and moisture content, which helps in efficient digestion.
Raw foods that tend to retain their nutritional superiority when taken raw are as follows:
- Leafy vegetables like spinach, kale, rocket, lettuce, watercress, and Swiss Chard
- Cruciferous vegetables like cabbage, broccoli, cauliflower, radishes, and Brussels sprouts
- Grated or sliced roots such as carrots, beetroot, turnips, and parsnips
- Fresh fruits like berries, apples, peaches, oranges, grapes, pineapple, and mangoes
- Nuts & seeds: Almonds, walnuts, hazelnuts, flax seeds, chia seeds, sunflower seeds, pumpkin seeds
- Fermented foods such as sauerkraut, kimchi, and traditional fermented, unpasteurized miso
What makes raw foods nutritionally stronger
The nutritional values in raw foods can be attributed to their resilience against heat damage prior to cooking. Some vitamins and antioxidant compounds in raw foods are heat and oxygen-sensitive, and therefore destruction or reduction in levels can occur as a result of the cooking process. Also, raw foods retain their natural moisture content, while the fibre structure is also unaltered, which plays an important role in the digestive process. In nutritional terms, raw consumption of certain foods can promote healthy nutrition in the following ways:
- More retention of heat-sensitive vitamins like vitamin C, folate, and some B vitamins
- Increased availability of antioxidants such as polyphenols, carotenoids, and flavonoids
- Retention of natural enzymes found in plants that aid in digestion
- Maintenance of fibre structure, facilitating balance of gut microbiota and satiety signalling
- Lower risk of nutrient leaching that occurs during boiling or prolonged cooking
- Less chemical alteration of healthy fatty acids in nuts and seeds
How cooking and heat affect the nutritional value of food
Cooking is a process that alters food by applying the principles of thermal reactions. Even though the process can result in easier digestion and increased assimilation rates, it can also result in reduced nutritional efficiency, especially with water-soluble vitamins. Thermal reactions can increase oxidation rates, reduce water-soluble vitamins, and restructure fat molecules. This is why some foods experience decreased nutritional efficiency after being cooked, especially after being subject to high temperatures for a considerable amount of time. Some common nutritional losses that can be expected during cooking are:
- Destruction of vitamin C and folate by boiling, steaming, or microwave heating
- Loss of antioxidant properties by degradation of polyphenols and flavonoids
- Unsaturated fatty acid oxidation in nuts and seeds when roasted or fried
- Destruction of live beneficial bacteria in fermented foods due to exposure to heat
- Softening and partial degradation of the fibre that could potentially affect blood sugar regulation
- Loss of natural moisture, increased concentration of nutrients, but reduced availability
Things to keep in mind before eating foods raw
While many foods contain nutritional benefits when consumed raw, this is not universally safe. While many foods contain nutritional benefits when consumed raw, this is not universally safe. Eating foods raw does not automatically qualify them as health-giving foods. Improper cleaning, buying from a dodgy source, or making bad food choices, especially with foods that are not meant to be eaten raw, may lead to health problems. Some foods may have natural substances that, for example, when cooking, can hinder nutrient uptake or digestion in foods.Besides that, what else should be considered when making diets of foods eaten raw?
- Firstly, washing fruits and vegetables to rid them of dirt, bacteria, or pesticide residues
- Peeling or trimming fruits and vegetables, if needed, to minimise the contamination of the surface
- Sourcing of foodstuffs from good suppliers and correct handling practices.
- Do not eat raw meat, poultry, fish, eggs, or unpasteurized dairy products
- Soaking nuts and seeds for better mineral absorption
- Raw dietary restrictions depending on foods that have a large amount of natural toxins, such as legumes and certain tubers
- The use of raw and cooked foods to keep nutritional balance and food variety.
Also Read | Steamed vs. roasted vs. boiled broccoli: What is best for your health
