I know the weather is heating up, summer is comin' and with that, smoothies, salads and raw foods seem to be taking over menus, markets and Instagram feeds. There’s a real raw food movement – a lot of people are under the belief that it’s better to eat raw vegetables rather than cooked because it’s ‘healthier’. Nup, not always.
The outside wall of vegetables, cellulose, is really tough – it’s hard for the gut to breakdown. By lightly cooking, steaming, grilling some vegetables it can aid digestion and increase the nutritional value
Roasting carrots increase beta-carotene, an antioxidant, by 30%
Beta-carotene is a precursor to Vitamin A; supports healthy gut lining, immune health, combats inflammation and supports eye health
Cooking tomatoes increases lycopene, an antioxidant, by 60%
Lycopene is an antioxidant involved in supporting liver health, detoxification of heavy metals and pesticides, can prevent cancers (including prostate and breast), lower blood pressure, support heart health, aid vision and promote immunity
We want to eat seasonally; we absolutely want to eat raw foods like salads and drinks more in summer, and that's totally fine. There’s no ‘rule’ when it comes to cooked vs raw food, however, as a general guide, most of us benefit from lightly grilling, steaming or baking around half of our veggie intake.
Remember, your goal is 6 serves of vegetables EVERY DAY for an adult (and for pregnant women it’s 7.5 cups of veg per day).
* There is no 'one size fits all ' approach when it comes to YOUR nutritional requirements and diet. For a comprehensive dietary analysis and individualised nutritional plan and recommendations you are best to have a thorough health assessment in an initial naturopathy consultation. You can book it here