Calcium and raw food

[wisslewj]

Hey guys and gals,

I have a question about calcium. Now while I readily agree that eating raw is far better since its living food, I have one dilemma. First off is that our anscestors did have fire, so it does seem logical that they would have cooked SOME foods - which brings me to calcium.

I have noticed that many of the plants increase calcium content substantially when cooked, even if for just a quick time. Actually, I have also read that to get the Lycopene from tomatoes or the benefits of onion, that these must be cooked as well. I guess what I am wondering is, if these are meant to be eaten raw, why do they only become available when cooked? :confused:

As I said, I whole heartedly agree with eating things raw as one gets MANY benefits from doing so. But as some of these things, some beans are another example, are most beneficial cooked, and we know that our anscestors had fire, would it not be wiser to cook those few things that are only bio available in such a state? Or avoid them all together for some other raw source? :confused:

Thanx
Jeff

[JinxieKat]

Yes there are some foods that the nutrient contents go up when cooked, however in most of the greens that you are talking about also have oxalates (I hope I spelt that right) which are known for binding calcium and that hinders absorbtion. I don't know the scientific process for this, nor do I know the numbers of how much you actually get out of it, etc. I also know that I remember reading in at least one place that oxolates (oxalates?) are not an issue when food is not cooked. Again, I don't know if there is any science to back this up or not.

I know alot of folks use the green smoothies and sesame milk to get enough calcium. I do that myself. I love my green smoothies and the bitterness in sesame milk is easily countered by turning it into a banana shake. YUM! Almonds are also another good source of calcium.

If your really worried about it try this out for six months then go see your Dr. and get your calcium levels checked. That way you can have peace of mind that thigns are going well, or know if you need to change something.

What are the benefits of Lycopene? Does anyone know? All I can remember is that it is good for fighting/preventing cancer. If that is Lycopene's main role in the body then I wouldn't worry about it. Raw foods are naturally cancer fighting/preventing according to all the testimonials out there and there are so many that I know I'm convinced!


Jinx

[wisslewj]

Heyya Jinxy

Thanks. I had forgotten the greens have oxilates in them. And I was not aware that they are not an issue in raw foods I will have to read about that! :)

Lycopene is also supposed to be good for the prostate. (probably stopping cancer there) If something is good for me, like a cooked tomato, I dont mind eaing it cooked. (course I HATE tomatoes..the only food I dont like) I am all about eating raw unless its healthier in a cooked form. I know we need Lycopene for other things, though off hand I dont recall and it is in other raw sources in smaller amounts I think. I was just curious why the food needed to be cooked to be available.

Your oxilate answer seems a good one for the greens. :)

Thanks
Jeff

[sport]

A 100-gram portion of human breast milk (3.5 ounces) contains
33 milligrams of calcium. Human adults need calcium too, but
human adults should not be drinking human breast milk. Let's
compare the amounts of calcium contained in adult foods to
the level of calcium in human breast milk:

Calcium content of foods (per 100-gram portion)
(100 grams equals around 3.5 ounces)

1. Human Breast Milk 33 mg
2. Almonds 234 mg
3. Amaranth 267 mg
4. Apricots (dried) 67 mg
5. Artichokes 51 mg
6. Beans (can: pinto, black) 135 mg
7. Beet greens (cooked) 99 mg
8. Blackeye peas 55 mg
9. Bran 70 mg
10. Broccoli (raw) 48 mg
11. Brussel Sprouts 36 mg
12. Buckwheat 114 mg
13. Cabbage (raw) 49 mg
14. Carrot (raw) 37 mg
15. Cashew nuts 38 mg
16. Cauliflower (cooked) 42 mg
17. Swiss Chard (raw) 88 mg
18. Chickpeas (garbanzos) 150 mg
19. Collards (raw leaves) 250 mg
20. Cress (raw) 81 mg
21. Dandelion greens 187 mg
22. Endive 81 mg
23. Escarole 81 mg
24. Figs (dried) 126 mg
25. Filberts (Hazelnuts) 209 mg
26. Kale (raw leaves) 249 mg
27. Kale (cooked leaves) 187 mg
28. Leeks 52 mg
29. Lettuce (lt. green) 35 mg
30. Lettuce (dark green) 68 mg
31. Molasses (dark-213 cal.) 684 mg
32. Mustard Green (raw) 183 mg
33. Mustard Green (cooked) 138 mg
34. Okra (raw or cooked) 92 mg
35. Olives 61 mg
36. Orange (Florida) 43 mg
37. Parsley 203 mg
38. Peanuts (roasted & salted) 74 mg
39. Peas (boiled) 56 mg
40. Pistachio nuts 131 mg
41. Potato Chips 40 mg
42. Raisins 62 mg
43. Rhubarb (cooked) 78 mg
44. Sauerkraut 36 mg
45. Sesame Seeds 1160 mg
46. Squash (Butternut 40 mg
47. Soybeans 60 mg
48. Sugar (Brown) 85 mg
49. Tofu 128 mg
50. Spinach (raw) 93 mg
51. Sunflower seeds 120 mg
52. Sweet Potatoes (baked) 40 mg
53. Turnips (cooked) 35 mg
54. Turnip Greens (raw) 246 mg
55. Turnip Greens (boiled) 184 mg
56. Water Cress 151 mgFrom: "Roger Haeske" <rh@superbeing.net>
To: "Mary Minihane" <minih@gofree.indigo.ie>
Subject: B12 and the Raw Food Diet
Date: 21 August 2005 17:54

[wisslewj]

wow Sport!

Thanks for the list of calcium foods. :)

Jeff

[rawpriestess]

Please note that the knowledge of fire has only been around for about 400,000 years, a very small amount of time in the history of our human evolution.

And in the beginning, fire was very precious, and was used mainly for weapon building, and heating the home NOT cooking.

the sun was the major cooker, and flat rocks in the sun. hense flat breads etc, dehydrated, and also salt and spices were used to preserve the foods.

Even my grandfather and grandmother, who were born just before this century, didn't cook everything like it is done now.

My grandfather lived into his 90's and he always had a small garden, and tomatoes that he picked and ate, they always had lots of fresh fruit, and he ate eggs raw, they were raised on alot of raw veggies and fruits and the ony canned foods they had was what they canned themselves, and they ate that only in the winter when they couldn't get fresh, I don't think they owned a freezer.

Everything was eaten fresh, except maybe one piece of meat a day.

My grandfather grew up on a farm, and told us of all the foods they ate raw, corn was a big one, right off the cob, never cooked it, they hardly ever cooked any veggies, never fruit, they did make some breads all home made, never bought a loaf of bread in their lives.

[firefaery]

From what I've read oxalic acid is partially neutralized by cooking-there is more of a problem with raw foods, not less. So many raw fooders don't eat things like spinach raw (baby spinach is less of a problem) where there is significant amounts. Onion is very beneficial raw-cooking it destroys most of it's antibacterial/antifungal/antiviral properties. Same with garlic. I don't think cooking enhances bioavalability of nutrients-I think it changes them. Make sense? That's a different ballgame.
As a pp addressed, there are many ways and many places to get calcium (and iron) on a raw food diet.