Article: Raw goodness: the benefits of fresh food

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Raw goodness: the benefits of fresh food

 

You've probably heard it before, and you'll likely hear it again: raw

food is all the craze. But what's the idea behind skipping the

'cooking' bit of cooking? Is a raw, crunchy carrot really going to do

more for you than a cooked one?

 

'Raw foodists' (as they're called) argue yes. But they're not the only

ones. Scientific studies have shown that food in its uncooked,

unaltered state has major health benefits, while cooked food is robbed

of its goodness. The reasoning behind this is that cooking and

processing food can change its molecular makeup and destroy enzymes

that are essential to efficient digestion. Your body therefore has to

work harder to produce those enzymes itself, exhausting digestive

glands and contributing to digestive problems. Moreover, it's said

that once food is cooked above 116°F, up to 85% of its nutrients are

destroyed - deeming it, by many, as 'dead food'.

 

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