What’s more nutritious?
Raw foods contain more nutrients than cooked foods if the body is able to digest the raw food. For instance a raw apple is more nutritious than a cooked apple. On the other hand, a raw lima bean is not as nutritious as a cooked lima bean because the body can’t digest a raw lima bean at all. The process of cooking generally helps with digestion by breaking some of the chemical bonds.
Since humans are the only species that cooks its food, and the other primates have similar digestive systems, it can be assumed that humans could live a healthy life on raw food only. Humans have chosen to eat foods like grains and beans that must be cooked thoroughly. Some of these foods like corn and wheat are common allergens so one might wonder if we should be eating them at all.
Many nutrients are destroyed by cooking above 117 degrees F for more than a few minutes. So food much be cooked carefully if the nutrition is to be maintained and harmful byproducts are to be avoided. A light steaming is a good solution for some vegetables that just need a little softening for proper digestion.
Is cooked food safer or healthier?
There are some studies that show that, while eating vegetables generally helps to prevent cancers, eating raw vegetables is somewhat more beneficial in this regard.
If not cooked properly, using the right oils at the right heat, it is possible to generate carcinogens in our food. While raw foods don’t have the problem of carcinogens, they must be adequately cleaned in order to be eaten safely. Some people have weaker digestive systems and struggle to digest raw food.
Cooking and Qi
In Chinese medicine, it is thought that cooked food is preferable to raw food but food should not be overcooked. Raw food can be eaten but it shouldn’t be eaten until it has warmed up to room temperature. Why the Chinese prefer cooked food has to do with the Qi or life energy in the body which can be stagnant or congested if too much cold food is eaten.
Perhaps the ancient Chinese sensed the spiritual qualities that cooking instills in our food. The warmth of a cooked meal is soothing. In almost every culture the family or community fire at the end of the day has a warmth that goes beyond just the air temperature or the heat of the food. Such spiritual qualities may be as important as the specific nutrients.
The
Battle Rages On
Tom Billings suggests that the battle between raw food fanatics and the rest of us is one of idealism versus realism. It may be too simplistic to think that all humans can be treated identically. It’s hard to imagine the people who live in the
A glance at the types of food preferred by people of different blood types shows how very different we are. In the table, one sees whether foods are beneficial, neutral or should be avoided according to the person’s blood type. While there’s no studies at the moment, it’s not hard to imagine that cooking would make some foods more beneficial than raw foods for some blood types.
Summary
Eating cooked or raw foods is a very personal choice that depends on the culture that we come from, the state of our health, and perhaps even our emotions. If a person eats consciously, being grateful for the plants and animals that are being eaten, they’ll have a sense of which foods they prefer and which energize and enliven them.
