Raw Foods Health Benefits and Can Cooking Damage Minerals

While browsing websites about raw food, I came across some interesting things that inspired me to write this article. One website stated that cooking can destroy vitamins, minerals, and enzymes. WebMD.com receives over a million visits per day. It states that heating food can destroy its nutrients and natural enzymes. This diet is likely to help you lose weight, as many raw foods are low-calorie, fat, sodium, and high-fiber. A study concluded that raw foods are effective in weight loss.

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Vitamins and minerals are the main types of nutrients. This would mean that heating food can destroy its nutrients. It would also be like saying people have prostate glands. Although there are two main types of people, the above applies only to one. What is a mineral? It is the same definition as rocks and minerals. A mineral is a substance found in food that is a part of the periodic table. This is what high school students learn about. There are also elements that are not considered to be metal.

These elements are the building blocks of chemical compounds. They cannot be destroyed. Even if an atomic bomb exploded them. Cooking cannot cause the destruction of minerals. Vitamins and enzymes are made up of many elements. It is easy to combine them and destroy them. Nuclear fusion, such as from a hydrogen bomb, or what happens in sunlight cannot destroy minerals. However, they can transform one mineral into another by fusion. You can get a lot of minerals out of vegetables if you boil them in water. The water will then be thrown away.

A raw food diet, or eating mostly raw foods, is healthy for your health. Although theories are still being debated, many people have found that a raw diet has helped them to heal their health issues. Let’s take a look at what we do know. All animals, except humans, baboons, and Tasmanian devils eat raw food. Actually, I’m kidding about the Tasmanian devils and baboons. One thing people will often mention is that some nutrients are more bioavailable if they’re cooked. Which one is your favorite?

Lycopene, also known as a phytochemical in tomatoes, is considered a plant medicine. People often hear about how cooked lycopene is more bioavailable than raw. Chickens must learn to cook tomatoes if they want to eat them. A study like this could make tomato sauce companies more money. I don’t know if the study was made up. Here is what I know.

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The U.S. government tested the lycopene levels in watermelon. It found that watermelon contained more lycopene than tomatoes. They wanted to find out if raw watermelon’s lycopene was as bioavailable in the same way as cooked tomatoes. This was what they expected, knowing about the previous study. But they wanted to know how much.