With new studies coming out every week, it can get confusing to figure out what’s good for you and what’s not good for you, as far as diets go. Diets seem to come and go like fashion trends. To recognize that each diet and way of preparing food has certain benefits and limitations is important.
For instance, a vegetarian has to find creative ways to supplement protein. We know now that certain carbs can be damaging, and that certain foods are better to eat raw. Many are recognizing the harmful properties of synthetic ingredients and harmful sugars that advance the aging process and produce health problems as we get older.
But it can be confusing to know which foods we’re supposed to cook and which foods we’re supposed to consume raw.
Here’s a closer look at some foods that are best to eat raw, and foods that need preparation and cooking to unlock their full nutritional potential.
Consider eating the following foods raw:
- Garlic — Most of us cook our garlic for flavoring. You see a lot of roasted garlic salsas out there, but the real benefits are in its cancer-pummeling sulfur compounds, which cooking quietly destroys.
- Broccoli — This highly-praised superfood is harder to eat raw, but contains valuable cancer-fighting agents. If you must cook, steam slightly. Go for al dente.
- Onions — We know this one is difficult because grilled onions are so delicious. Raw onions, however, contain antioxidants which fight lung and prostate cancer.
- Nuts — If it seems like a no brainer, take a look at the container before you buy almonds, peanuts, sunflower seeds, walnuts, and the like. Most options come roasted and salted. Opt for raw and unsalted for maximum benefits.
Cook the following foods to unleash their full potential:
- Spinach and Kale — These cruciferous vegetables are better for your body cooked, because their nutrients are better absorbed. For instance, spinach’s content triples when you cook this green leaf vegetable.
- Potatoes — Who wants to eat these raw anyway? Starch cannot be properly digested unless this vegetable is cooked.
- Tomatoes — This one may be a surprise. Many folks like to eat raw tomatoes in their salads, or even by themselves. But cooking tomatoes increases its lycopene content (a powerful antioxidant).
- Mushrooms — Another surprise sleeper, since many also love raw mushrooms in their salads. Mushrooms actually contain a potential carcinogen, called agaritine, which degrades during cooking. Cooking mushrooms also increases ergothioneine content, another beneficial antioxidant.
If the amount of vegetables required to enjoy a balanced diet seems daunting, we have supplements that will give you the nutrients you need. Even if you are eating a balanced diet, our supplements will still help to take your health, energy, and appearance to the next level.