Stop! Don’t Nuke Those Carrots
In yesterday’s Globe and Mail, Leslie Beck reported on a new study which found that cooking certain vegetables ruptures their cell walls, thus making the antioxidants more available. Lycopene in tomatoes was used as an example.
This is true; however, heating food above 118F destroys most of the same antioxidants that have been made available by rupturing the cell walls.
Dr Brian Clement, ND, explains that the same effect can be achieved through blending or juicing the food. However, this way, the antioxidants are still ‘alive’ and can actually perform their proper functions in your body.
Why the misinformation? Leslie Beck is an expert! I’m confused.
Every few years, a study such as the one Leslie has referenced comes out that advocates cooking over eating vegetables raw. There are a few reasons why this happens, but the most likely is explained by Harvard Professor, Gene Heyman: sometimes information is overlooked because it is not what a researcher is specifically looking for. Instead of taking the long route to understand the whole picture, “making [their] world more difficult,” researchers focus only on the part that they specialize in.
Do you actually expect me to eat a blended tomato?
If you’re not trying to switch to a raw diet, but want to maximize your nutrition, you can make raw salsa that tastes just like the real thing.
Time: 5 minutes.
- 2 tomatoes
- 2 red peppers
- 1 avocado
- 1 head of corn
- 1 tsp Celtic sea salt
- 1 tbsp Cold pressed oil
- Lemon or lime
- Blend together 1 tomato, 1 red pepper, salt, oil, cilantro, mint, and lemon.
- Chop the other tomato, red pepper, avocado, and slice the corn off the cob with knife. Yes, raw corn! Tastes great.
- Combine the blended ingredients with the chopped ingredients. Garnish with mint.
More recipes can be found at http://goneraw.com
- Dr Brian Clement, ND, Video, “Cooking does not increase nutrients”, 2008
- Macleans interview with Harvard Professor Gene Heyman, May 2009