CAN YOU BELIEVE? SOME VEGETABLES ARE HEALTHIER COOKED THAN RAW!!!

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Some of the vegetables are healthier to eat raw and other cooked.This list will explain you once and for all.Diet, which recommends  raw food certainly is the perfect way to quickly lose weight. It is also the best way to preserve important enzymes in food that are otherwise destroyed by the cooking process.

Those who stik to this diet have more energy, their skin looks better, digestion is healthier and they lose weight. Studies made on the subject clearly show that raw vegetables significantly reduces the risk of type 2 diabetes, the cardiovascular diseases and some cancers.
Raw food certainly has its value, but for most people it is not a diet in the long run. Dietitian Helen Bond says she is very fond of it as us this diet are encouraged to eat more fruits and vegetables, helps us to reduce fat cells in the body and reducing intake of sugar and salt, because we do not eat processed foods.
But also consider that a diet that is based only on raw food can becoeme boring and you can’t stick to it long time. We have to add that there are very few scientific evidence to support the claim that raw food gives us more energy, better digestion and more beautiful skin.
Here are the directions which  vegetables are  better to eat cooked and which are better raw ….

Bright red-tomatoTOMATOES – BEST COOKED

Lycopene, the pigment that gives tomatoes their color,provides  protection of certain types of cancer, particularly prostate cancer and heart disease. Some small studies have shown that it can protect the skin from UV light.
It’s easy to assume that fresh fruits and vegetables are  always better, when it comes to nutritional value, but tomatoes have shown that this is not always true. Canned tomatoes  are better source of lycopene because canning helps to break down some of the cell walls, which release the lycopene and  the body can easily absorbe it.Fresh as well as canned tomatoes provide usable amount of beta carotene and vitamin C. Just one tomato from a can or 100 g chopped canned tomatoes  contain lycopene as in five fresh tomatoes.

 

CARROT – BEST COOKED

Studies show that by cooking carrots, the  value of beta carotene grows. Beta carotene is a carotenoid that the body converts into vitamin A. It is important for the function of many systems in the body, the normal metabolism of iron, to the vision, skin and immunity.

 

BROCCOLI – BEST FRESH

Broccoli is always considered extremely healthy food because it contains high doses sulfoarafene, ingredient that supposedly kills  cancer cells. Studies suggest that it kills precancerous cells and prevent them from multiplying, so it reduce the risk of ulcers stomach cancer.
Studies show that raw broccoli has more useful ingredients than cooked. This is because heating damages the enzymes in the broccoli that are vital for the formation of sulfoarafene.
Therefore it is recommended  broccoli  to  be just steamed to make sure that we get the most out of this unique nutritients.

SPINACH  – THE BEST FRESHspinach best fresh

Spinach is an excellent leafy vegetable. It is rich in potassium, which helps maintain normal blood pressure. It contains vitamins A and C, two other nutrients that are important for the immune system. But the benefits do not end here.

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Green foliage provides calcium, magnesium and manganese, all have a role to keep our bones strong and healthy. It is rich in folate, which strengthens the immune system and help reduce fatigue and lethargy. Folate is involved in normal physiological functions and are essential for cell growth, which is especially important for pregnant women. Almost all of this nutritients loose their value by heating.

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