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Friday, January 18, 2013

The Risk Of a Raw Food Diet


Diets are manifold, such as vegetarianism or the Mediterranean diet which effectiveness has been scientifically proven and the vegan diet completely avoid animal products such as eggs and milk. Then there is another one that is considered a raw vegan diet of processed foods unnatural and unhealthy. But is it really healthy?

This raw vegan diet recommends that food is not heated above a temperature of 40 degrees Celsius. Food should only be eaten in a fresh condition, dehydrated at low heat, fermented, blended and made into a 'green smoothies'.


According to this diet foods are heated above 40 degrees Celsius will not only eliminate the nutrients in it but also make food toxic and difficult to digest. Though not necessarily a correct diet is emphasized. For more details, the following 2 things that was misunderstood by the perpetrators of the raw vegan diet .


Misconception # 1: Cooking damaging nutrients 

It is true that raw foods are highly nutritious but that does not mean if cooked and nutrients are lost. Instead the cooking process can break the cell walls and fiber from foods in order to release nutrients similar to those obtained from raw foods.

For example, cooking tomatoes can increase bioavaibilitas of the antioxidant lycopene contained in tomatoes is up to five times. Likewise with the cooked carrots because it makes the process of beta-carotene it contains so much more easily absorbed by the body or soup.Cooking can also reduce levels of certain chemical compounds that inhibit the absorption of minerals, including essential minerals such as iron, zinc, calcium and magnesium. As well as cooking the spinach will release more iron and calcium than the leaves.


"There are some nutrients that are lost when cooked such as vitamin C and certain B vitamins. But the plant contains so many nutrients that the cook was not able to remove all the nutrients that exist," said John McDougall, the founder of one of a kind vegan friendly diet and starch, McDougall Program."Besides eating raw or processed foods will provide the best benefits of both," said Jennifer Nelson of the Mayo Clinic and a professor of nutrition at Mayo Medical School in Rochester, Minn..As with the cooking too long (overcooking) and charring because both can remove nutrients while creating cancer-causing chemicals. Yet the solution is not to stop cooking at all, but rather turn to the steaming, sautéing or making a lot of soup.


While making fermentation or juice from raw food can lead to a growing number of nutrients that number but it did not appear to shift the fact that cooking makes food more digestible and nutritious.


Misconception # 2: Cooking destructive enzymes 

Heat can indeed destroy the enzymes present in food but this does not matter. Moreover, humans have its own digestive enzymes that break down large food molecules into smaller form, any form of processed food. Amazingly, people can continue to create new enzymes for the rest of his life so it would not be disturbed under any circumstances.

In fact if the food is consumed in a raw state, most enzymes in plants will be destroyed instantly result of stomach acids humans. Only a few make it to the small intestine. However, this contribution is not so great. "All I know it's no use plant enzymes in the human digestive tract," says McDougall.

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