Vegetables for Minerals

Vegetables for Minerals

We are told to cook our meat, chicken or fish completely to avoid harmful bacteria. Meanwhile even many health-oriented people think we should have our vegetables raw to preserve nutrients and enzymes. But uncooked vegetables contain a host of plant toxins including enzyme inhibitors, oxalates, saponins, and lectins. Besides a few exceptions such as lettuce or cucumber, raw vegetables are difficult to digest. Only people with strong digestive powers can do well eating lots of uncooked vegetables. For the rest of us, we need heat or fermentation to break down the vegetable cellulose. Unless you have very strong digestive fires, eating a great deal of raw vegetables is not healthy because of the plant toxins. Vegetables should be prepared such that they should be easy to digest and assimilate, as well as taste good.

If you visit a farm you can watch goats or cows madly salivate over grass. I have noticed that reaction does not occur with humans. That is because we are not made to eat too many uncooked raw fibrous vegetables. Raw vegetables can irritate the intestinal lining especially if the lining is already inflamed. Cooked vegetables and fruits have their cellulose broken down so they are easier for us to digest. I recommend usually eating cooked vegetables or fruit with some type of fat like butter or cream. To me, a soft cooked piece of broccoli with some butter or cheese is much easier to digest than a piece of raw crunchy broccoli. When vegetables are juiced, the cellulose is removed and the nutrients are free to be assimilated. However too much vegetable juice may expose you to unnecessary plant toxins and even excess sugars, depending upon which vegetables you are juicing.

Dark, leafy-green vegetables need to be eaten cooked, as the nutrients are released through cooking. The bottom line is to prepare your vegetables in a way that tastes good to you. Do not force yourself to eat raw vegetables to try to be healthy.

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