Raw Foods - Claims and Reality
Author: Winston Craig, MPH, PhD, RD.
Why are so many people switching off their stoves and turning to raw foods and discovering the art of noncooking? There is a growing belief among some that a raw food diet comprised of uncooked foods is the healthiest diet and that it most closely resembles the original diet. Some even believe that raw foods have curative and health-promoting properties not afforded by a diet containing cooked foods.
Raw Foods Claims
Those who eat the raw food diet claim that it gives them more energy, enhances mental acuity, and purifies the body of toxins. Followers of the raw food diet have a real gift of persuasion, so that adherents of the diet are steadily growing. Normally there are 3 pieces of equipment that are deemed essential for eating a raw food diet: a Vita-Mix blender, a Green Life juicer, and a food dehydrator.
The main health benefits attributed to raw foods are:
- stress reduction
- improved mental outlook
- strengthened immune system
- owered blood pressure levels
- lincreased bone mineralization with a decreased risk of osteoporosis in the elderly
- lowered risk of heart disease, with increased HDL cholesterol levels
- improved control of diabetes improved weight management
One of the main reasons given as to why we should be consuming our food uncooked is that raw food contains "live" enzymes which are suggested to help the body with its task of digestion. Proponents of the raw food diet argue that heating food above 118 degrees F destroys the enzymes, and hence destroys the vitality of food and lessens its nutritional value. In reality, enzymes are denatured (inactivated) by the very acidic environment of the stomach so that the enzymes in raw food never really make it past the stomach.
Raw food diets are not anything new. Popular health concepts often re-cycle in history and re-appear in a different era as a "new" idea. Sylvester Graham promoted raw food diets in 1839. He condemned cooking and claimed that illness could be prevented by eating only raw foods. Ellen White, however, recommended the use of both raw and cooked foods. She emphasized that some foods needed to be thoroughly cooked. Her writings make it abundantly clear that in her household they baked or boiled the potatoes and beans, cooked their grains and baked their bread thoroughly.
Cooking or baking legumes, grains, potatoes and other starchy foods is important for improved digestibility, since raw protein and starch are very difficult to digest. Cooking is also necessary to preserve food and have it available during seasons when fresh food is scarce or otherwise unavailable. When properly administered, cooking and baking causes minimal losses of most vitamins and minerals.
Proponents of raw food diets claim that cooking turns minerals from an organic form into a non-readily usable inorganic form. The truth of the matter is that heat does not deteriorate or destroy minerals in any way. However, they can be leached from vegetables if cooked in a large volume of water that is subsequently discarded.
Are Raw Foods Really Better?
There are actually some advantages to using cooked foods. Research data reveals that cooking unleashes more of the lycopene and other carotenoids (the pigments in bright yellow-orange, and red colored fruits and vegetables as well as the green, leafy vegetables) for the body to absorb. In some cases, the difference in availability is several fold greater for the cooked foods. The carotenoids are known to enhance the immune system as well as lowering the risk of heart disease and cancer.
Baking bread with yeast activates the enzyme phytase, which breaks down phytic acid and thus increases the absorption of zinc and calcium. The availability of these minerals from flat breads or uncooked grains is quite low.
The cooking/heating process causes protein to be denatured and starch to be gelatinized which enhances digestibility. Cooking beans destroys growth inhibitors and helps to diminish the problem of flatulence (gas production). The oligosaccharides in legumes which cause the flatulence problem are partially removed with usual cooking procedures.
Cooking is a preventive measure against lethal and harmful bacteria. A number of major food poisonings have been caused by raw or improperly cooked foods contaminated with Salmonella and E. coli 07:H157. Sufficient heat is required to destroy these dangerous organisms.
It appears that a totally raw food diet may actually have some disadvantages. While eating some raw fruit and vegetables is a good plan, a totally raw diet may not be the best.
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Studies on soy, rich in isoflavones, continues to show its effectiveness in reducing the risk of breast and prostate cancers, osteoporosis, and heart disease. Recently, when researchers from Wake Forest University fed soy protein to 156 subjects for 2 months they observed significant drops in blood lipids, especially in those with initially elevated cholesterol levels. In such persons blood cholesterol and LDL cholesterol levels fell 9 and 10 percent, respectively. Low-fat choices may not provide these beneficial effects since low-fat soy milk and low-fat tofu are low in the health-promoting isoflavones. Furthermore, the use of antibiotics has a negative effect on isoflavone metabolism, so that a regular use of antibiotics may negate the positive effect of soy in the diet.