Why RAW Is Right

Even though you load your plate with greens as often as possible, experts say you may not be getting all the nutrients vegetables have to offer if you are cooking them.


Why RAW Is Right
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Michael Murray, N.D., author of The Complete Book of Juicing, says that heat destroys some nutrients and enzymes. He goes on to say that cooking vegetables can destroy up to 97% of vitamins B and C, & up to 40% of vitamins A, D, E and K. The pasteurization process used for packaged juices also kills nutrients and enzymes.


Murray says, "If you don't eat enough raw foods, you're not getting adequate cancer-fighting phytonutrients like free-radical-scavenging carotenes and alkalizing chlorophyll and anti-viral flavonoids."


To reduce risk of chronic disease, Murray suggests you eat 50% of your daily vegetables (five- seven ½-cup servings) and fruits (one-two 1/2-cup servings) raw. "Fresh juices are an excellent way to get a concentrated shot of plant-based nutrients in a readily absorbable form," he says.


The juicers break down the indigestible fiber's cell wall, the nutrients inside are released and immediately absorbed by your own cells. But, even though some fiber is retained in juiced fruits and vegetables,it is necessary to eat plenty of produce to reach a woman's recommended daily intake of 25 grams of fiber.


Source:
The Best Of Natural Health
8 July 2011

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