2

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Raw or cooked? Steamed, baked, grilled, stewed, etc? What is the best (non)cooking method

Answered on August 19, 2014
Created July 25, 2011 at 10:04 AM

to maximize nutrient content and uptake, and minimize cooking toxins and degradation. I know this varies from food to food (and nutrient to nutrient), so the answer may be pretty complex.

Ce7e28769d92d5de5533e775b1de966e

on July 25, 2011
at 09:16 PM

Can you tell me why? I truly would love to know! I was taught that when cooking a veg you do keep most of the nutrients. Carbs, protein, fiber, fat, a d k e vitamins remain but nzymes, indoles, vitamin c and thiamine are removed by the heat.

36b7a2776d028dc8d5743e2e56ece34d

(812)

on July 25, 2011
at 08:58 PM

The enzyme theory is complete bologna. On the other hand there are real toxins in vegetables that are deactivated by cooking.

Ce7e28769d92d5de5533e775b1de966e

on July 25, 2011
at 02:36 PM

oh! and if you do want to boil anything and there's a way to incorporate any of that liquid back in - its a good move ;)

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4 Answers

1
Ce7e28769d92d5de5533e775b1de966e

on July 25, 2011
at 02:14 PM

Raw as you keep all the enzymes and vitamins intact. I was taught that anything cooked above 118F and the nutrients start to break down. But, on the other hand, cooking tomatoes breaks plant cells open so you get more lycopene.

Boiling is the worst as all your nutrients will go into the water. For a soup or stew it's cool as you're taking in the liquid, but if you're draining them? Bye bye vitamins. Steaming is the best - and this includes the microwave. Only use glass tho!

Basically, if you're cooking your veggies, what you want is to choose a way that that will expose the veg to heat for the least amount of time. Or crunch and munch them fresh :)

Ce7e28769d92d5de5533e775b1de966e

on July 25, 2011
at 09:16 PM

Can you tell me why? I truly would love to know! I was taught that when cooking a veg you do keep most of the nutrients. Carbs, protein, fiber, fat, a d k e vitamins remain but nzymes, indoles, vitamin c and thiamine are removed by the heat.

Ce7e28769d92d5de5533e775b1de966e

on July 25, 2011
at 02:36 PM

oh! and if you do want to boil anything and there's a way to incorporate any of that liquid back in - its a good move ;)

36b7a2776d028dc8d5743e2e56ece34d

(812)

on July 25, 2011
at 08:58 PM

The enzyme theory is complete bologna. On the other hand there are real toxins in vegetables that are deactivated by cooking.

1
F2b854f65de6621f5ecb6ec9ba14eb49

on July 25, 2011
at 01:56 PM

Certain vegetables I cook because of the goitrogens, I know I shouldn't eat them in excess because of thyroid but when I do eat them I cook them by boiling, sauteing or roasting; cabbage, broccoli,greens, etc...

Certain other vegetables I lightly steam or eat raw with dip of some sort. Sometimes I just don't stress and do whatever makes me happy. I find you go crazy trying to worry about every nutrient and mineral. All of my vegetables do have to have fat and bit of salt on them for nutrient absorption.

I like to eat some of my fish and beef raw because cooking destroys some nutrients. Beef tartar, ceviche, beef carpacio are a few things I do.

Now eggs I do eat scrambled but I adore a sunnyside up egg with the yolk runny so I get all the lipase, enzymes , amino acids and omega 3's and minerals in the yolk. The harder to digest white protien gets cooked so its easier on digestion. Also just plop a yolk into a smoothie or make hollandaise.

I don't know if this is what you were asking hope it helps.

0
36b7a2776d028dc8d5743e2e56ece34d

on July 25, 2011
at 09:00 PM

Cooked is better.

Any cooking method that keeps the water in the food will keep the nutrients in the food.

0
77877f762c40637911396daa19b53094

(78467)

on July 25, 2011
at 08:54 PM

i like veggies raw. and salmon and cod sometimes raw or steamed. try to go slow cooking low heat. or raw. fruits and vegies raw and best organic. Good mineral rich soil.

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