"Aren't some veggies better for you cooked?"

[vegbaby]

I have gotten this question more than once, and as I've said in another discussion, I sort of feel I'm "blowing hot air" when I answer that I eat so many fruits, vegetables nuts, and seeds, that I don't worry about what I might be "missing" from one particular vegetable - carrots, for instance - because I'm confident it's made up with the sheer volume and variety that I eat. Now, I know for a fact that this answer doesn't put anyone's mind to rest, because it doesn't even put my mind to rest, to be honest. It's just what I feel intuitively, and it's all I can think of when under pressure.
:p
So I would like to know if any of you out there know of any documented studies or raw "experts" who have written articles on this topic. I'm searching through my stuff for info and will let you know what I find. I really think this is worth exploring, both for our own peace of mind(s) and to help those who care about us understand that they don't need to worry about us!

Also, here is a link to an article by Dr. Michael Greger of www.veganmd.com on this topic: http://www.vegetarianbaby.com/articles/raworcooked.shtml ("Raw Vegetables More Protective Than Cooked?" ... he recommends a balance if you don't feel like reading it).

[Rawkinlocs]

Hey Vegbaby!

Well, this is just my "theory" and I have no scientific proof to back it up...but if you think about the veggies that we're told are healthier cooked, most if not all of them are very cellulous...very tough...very hard to chew and hard to digest when in raw form without marinating first. So, if something is hard to chew, it's hard to digest; if it's hard to digest, then it's hard for the nutrients to be assimilated. So...they tell us to cook them to make them softer and easier to chew, easier to digest, easier for the nutrients to be assimiliated by the body.

That's the ONLY logical reason "I" can come up with for stating something is healthier if it's cooked. God forbid if there were never any fire or if whoever it was that discovered the idea of cooking food in the first place never came up with it...I guess we'd all be up ****'s creek! LOL!

As I mentioned in the reply to Olive in the other thread, some things we eat only because Mom or Grandma or the doctor and nutritionist deemed them good for us and full of nutrients. But if it's not easily digested and assimilated by our bodies, then why eat it? Broccoli sure doesn't have an alluring taste (at least not in my opinion) when it hasn't been marinated or smothered in butter and/or cheese sauce! But it is easier to eat when cooked, but how could someone know whether or not it was healthier? What is the way to test this would be my question to those who would say this.

So, that's my argument. I wouldn't even try to argue it with anyone who wasn't interested. None of my family even knows I'm raw...all they know is that I don't eat meat and dairy, but they don't know I don't eat cooked foods (or limited amounts of it at times) But just as I may not have "legitimate" answers, I believe the folks who would question me about it or argue with me that some veggies need to be cooked would probably not have legitimate answers either other than it's what the doctor said.

[vegbaby]

This is a great answer, Rawkinlocs, thanks! Now I have a logical reason to not eat broccoli, too! YAY!!! lol ... just kidding, really, though I don't feel so bad for hating raw broccoli now.

:)

[Curtis]

Whew, thought there was someone wrong with me not liking the taste of broccoli raw. :D

[Olive]

Another confessed raw-broccoli hater! :D

Thank you Melanie, for starting this topic. It's probably one of my main fears in going raw.

One thing I've learned about myself is my discomfort with the unknown . . . it makes me feel like I don't have control. Learning to embrace the unknown is a large part of my spiritual practice, and a very difficult one at that. Sooooo, you put that with a major dietary change and my ego starts doing backflips, producing all sorts of anxiety about how it is impossible to be raw and healthy! I know that research studies can't compare next to finding out through experimentation how *I* feel on a raw diet, but part of me holds onto it none the less. I also have faith that I will be provided for and that I come with my own intuitive instruction manual. My job is to quiet down and focus enough to listen closely and hear what my body is saying it needs.

[dstar]

I always knew that broccoli was bad for you!! When I first became raw I would put it in my salad until I realized that it was making me feel sick mixed in with the other raw veggies so I stopped eating it.
I remember reading another forum where someone said that there are so many raw foodists that are worried about not getting enough nutrition on a raw diet when they should have worried about not getting enough nutrition on a SAD diet!!
Great thread! Made me realize that there are certain raw foods that might not be meant for eating!!
Let's see......what could I do with raw broccoli other than eat it? How about dust my room? :D
Or how about make it into a wedding bouquet?
:confused:
Just kidding!!
Have a wonderful night! Sweet dreams.......

[vegbaby]

[QUOTE=dstar]Let's see......what could I do with raw broccoli other than eat it? ... how about make it into a wedding bouquet?
QUOTE]

ROFL - that's a GREAT one, dstar!! I'm literally LOL~

[Wrecked Spark]

I don't know about you, but I have a really hard time thinking about brussel sprouts uncooked. At home I get the... "but they're little dirtballs!!!" arguement.

Dirtballs?! :confused: Whatever. I think they're absolutely delicious cooked. Anyone ever tried them raw?

[Rawkinlocs]

LOL@Wrecked! Dirtballs huh? Never thought of 'em that way. I've never even had brussel sprouts cooked or otherwise. But aren't they like little cabbage balls? They LOOK an awful lot like little cabbages...do they taste like it?

That's another thing that's kinda rough eating raw...cabbage...but I DO love coleslaw and I've even made marinated cabbage in like a terriyaki-type sauce and that softened it a little and made it a little easier to eat and it was pretty good.

So, that's probably the only way I could see eating brussels raw is shredded up in a salad or something. I don't know...maybe I'll just stick with slaw! :p

[Jay]

LOL Wrecked Spark!

I can't believe anybody actually LIKING Brussel sprouts! And I mean I live about 20 minutes from Brussels, so you'd think I was brought up with those little suckers! But from the first time I tried them, cooked of course, I just hated them, the smell, the taste, it's all just... blech! So as you can imagine, I've never tried them raw either, I don't even WANT to try!!

J.

[qetta]

I've heard a couple of raw fooders say that it is better to lightly steam some vegetables than to eat them raw. This pertains to the cruciferous family of veggies (broccoli, cauliflower, kale, Brussel sprouts, cabbage, bok choy, collards, kohlrabi, mustard greens and turnip greens). These are hard for us to digest because of their cellulose. In Renee Loux Underkoffler's book Living Cuisine (http://www.amazon.com/exec/obidos/tg/detail/-/1583331719/qid=1100011715/sr=8-1/ref=pd_csp_1/104-7077894-6115116?v=glance&s=books&n=507846), she recommends lightly steaming (2-3 minutes) these vegetables. She says that yes, lightly steaming will mean some enzymes will be lost, but lightly steaming also breaks down the cellular walls, which means more nutrients will be free. (Totally paraphrasing her - if anyone wants the actual text from her book, let me know and I'll share it when I get home tonight.)

I've also heard Dr. Tel-Oren speak on this subject (he's raw and founder of the Ecopolitan restaurant in Minneapolis). He said he would prefer his patients lightly steam the cruciferous veggies as well.

This is from the World's Healthiest Foods online:

"Increase Assimilation of Nutrients

This may raise the question of whether it would not be preferable to let the broccoli sit and eat it raw allowing the enzymes to continue functioning. While, of course, this is an option, we prefer to recommend slightly cooking broccoli. Light cooking tends to soften fibrous materials aiding digestion and increasing the potential assimilation of nutrients.

One study has shown that although there may be more vitamin C in a stalk or florets of raw broccoli, we absorb the vitamin C a little better once the broccoli has been steamed or boiled. In a carefully controlled study, the availability of vitamin C from raw broccoli was compared to the availability from cooked broccoli, orange sections and orange juice. All foods forms of vitamin C showed equal bioavailability, except for the vitamin C from raw broccoli, which was less well absorbed." Full article here: http://www.whfoods.com/genpage.php?tname=george&dbid=64

What I'm personally wondering is, if you marinate these veggies for ahwhile, and for example with kale, if you squish it all up like I do to "wilt" it into the marinade, does that break down the cellulose just as lightly steaming it would?

[Wrecked Spark]

LOL!!!!

Mmmm. I love little dirtballs. :D

Shredded... i hadn't thought of that. Good idea. Yes, they're sort of like little cabbages I suppose but have a richer, more flavourful taste. I absolutely love everything about them.

You know what though? I'm not a fan of cabbage. I had a cabbage experience once... thinking I was doing well to make myself a lettuce and tomato sandwiche when I was a kid. Grabbed the (eh-hem :o ) LETTUCE out of the bottom of the fridge and proceeded to make myself a giant CABBAGE and tomato sandwiche. Now that's what I call blech!!! :mad:

[tglasco4]

Sister Rawkinlocs has done it again! You go girl! I never thought of it that way. That perhaps those foods that need to be cooked in order to digest them need not be eaten. Its way funny how after you made this revelation, all the raw broccoli haters came "out the closet"....... :p Of course I am one of them! Raw cabbage, broccoli and a few others make me sick raw. For me, its the old standbys, lettuce, cucumber, tomato, celery and sprouts for the most part. Of course these may not even be real "vegetables"..lol I know the fruitarian pharisees are shouting "hallelujah"!

Thanks Rawkinlocs, I am so glad to have met you here! You are a blessing. :)

Todd

[Rawkinlocs]

Wrecked - you're hilarious! Yeah, I'll bet that was quite "surprising" to have cabbage and think it's lettuce! LOL!

Todd - LOL...I can't take the credit for that little "revelation" though...I learned that from watching a video tape on a workshop about raw foods. But it made SO much sense. One of the other things he said that drove that home was this:

Imagine being in nature (living in nature I assume he meant) and you're HUNGRY and know absolutely NOTHING about nutrition...all you have to go on is your instinct. You have a fruit tree on one side with beautiful, vibrant, wonderfully-scented fruit of some kind and then on the other side is a field of broccoli - or let's give poor broccoli a break and say...greens. Which one are you gonna choose? Which one will you be most drawn to? Which one will allure you by it's color (sight), aroma (smell), and flavor (taste)? Which one will you want more and more of until you're full? (I added that myself!)

See, it's all about what we've been taught, socialized and marketed to to believe!

[Sharon in Colorado]

Growing up, we used to call brussel sprouts Green Hornets

[VeganWannaBe]

Once again, I must say ... I love you guys! too funny!

[SwishTN]

I am probably completely off here, but...
Is it also possible, that due to social conditioning, and all of the cooked food we have consumed, that we have become comforatable w/certain textures, etc?
I personally love brocolli, and all of those other less adored vegetables. I do admit, they have to be cut up real nice. And, nicely steamed is better than not.
But, think about it. Living conditions were a lot different way back when. Most things weren't coming out of the refrigerator, cold and hard. They had been outside, and perhaps while they were out in the sun, they softened a bit? I don't know....it's a stretch.... I hate to see them get a bad rap, though : ).
Although, what everyone is saying makes sense, and is extremely humerous.
And, I love the little dirtballs tooo : )
Lauri

[vegbaby]

I seem to remember in high school science class this test where you put a little piece of paper on your tongue. For some of us it tasted bad, and for others it didn't have any taste at all. Had to do with your own chemical make-up. Apparently, some of us can taste the chemicals in cruciferous vegetables more easily than others, and that's why they taste bad to us. Also, if I remember correctly, it's that bad-tasting stuff that makes them good for you...go figure!

My 7-year-old daughter eats cabbage raw right out of the fridge. Now, I don't mind it all dressed up and pretty, but straight leaves? Uh-unh, it ain't happenin'.

[ehartmanf]

I LOVE plain raw cabbage..... :D

[Olive]

I love raw cabbage too! And I'm currently on a collard fixation! One of my favorite dishes lately is shredding red cabbage and carrots in the food processor, adding a bunch of chopped cliantro and then liberally pouring on Alissa's French Dressing (I add a bit of agave). Let it marinate for a couple hours and YUM!

[Sweet lips]

Awright you guys, I love all the things that people love to hate, now, RawkinLocs, I hadn't thought about shredding brussels sprouts, but I will now. My daughter (the other cool one in the family :cool: ) and I loved brussels sprouts cooked and my husband and sons (the other uncool ones) hate them because of they say the stink when cut, undeveloped cabbage, blechers and other wonderful names.

I like broccoli stalks better than the heads, the little heady thinks tickle the back of my throat, so I would cut all the heads off and my mother just would remark that I am a bit of different sort.

Do you guys eat peas? How do you prepare?

[Gosia]

... that some vegies may not be fit for human consumption (if they cannot be eaten raw, that is). For example, I have not yet been able to prepare raw eggplant so that I could enjoy eating it (but who knows, maybe one day...). I used to love the cooked one. Now, as far as broccoli, I like it quite a lot RAW (am I weird?). And, guess what, there IS research supporting the fact that broccoli (and other vegies) should be eaten raw, not steamed/cooked, see page 30 of the article at http://www.uanl.mx/publicaciones/respyn/especiales/alimentacion/conferencias_congreso_a.pdf

Anyway, after being raw for about 15 months, I find myself drawn to fruit (they make me feel hydrated and give me the illusion of living in paradise) and greens (a good bunch of them a day makes me feel good), more than to anything else (well, except for RawGuru's lasagne, which I just adore).

[lil]

Hmmm....lotsa broccoli bashing and now cabbage??! I happen to like raw broccoli and cabbage. I wonder what's wrong with me? :-)

I was thinking along Getta's point - the cruciferous vegetables are often recommended to be steamed, but for me it's a different reason. They have been linked to thyroid disease, particularly in developing goiters (growth on the thyroid gland). As I have a thyroid disease (and nodule growths), I take it easy with raw cruciferous vegtables (there's also some raw nuts and fruits that also cause goiters). My link is at the same site, but different page: http://www.whfoods.com/genpage.php?tname=george&dbid=47 .

I also believe in the Yin/Yang theories that raw food isn't that supported, for health reasons. Again - vegtables should be lightly steamed for better digestion.

[Curtis]

Gosia have you ever tryed making dedydrated chips from eggplant? I cut the eggplant into small pcs to dry and soak them in olive oil, braggs, with what ever herbs I have and dry them out for chips.


For example, I have not yet been able to prepare raw eggplant so that I could enjoy eating it (but who knows, maybe one day...). j

[Gosia]

I shall try your suggestion. I have not given up yet on eggplant:)

[qetta]

I love raw cabbage too! And I'm currently on a collard fixation! One of my favorite dishes lately is shredding red cabbage and carrots in the food processor, adding a bunch of chopped cliantro and then liberally pouring on Alissa's French Dressing (I add a bit of agave). Let it marinate for a couple hours and YUM!

Olive - I whipped this up last night to have for lunch today. It looks and smells wonderful. Can't wait to try it. Thanks for sharing! I don't know that I would have tried Alissa's French Dressing recipe otherwise.

--Just remembered I forgot to add cilantro to my slaw -- gotta run!

-Lisa

[Olive]

Cool! :) Hope you like it!

[qetta]

LOVED it. Thanks again!

-Lisa

[loveraw]

I feel like the odd ball again, but I love all these vegetables, and raw. I love raw brussel sprouts and raw cabbage. When I start cutting up the cabbage, my dog starts jumping up my leg because he loves it too. But I have heard some time ago that they are not good to eat raw except cooked , and they have some thing in them that supresses the thyroid. Has anyone heard that before.
Thanks for starting this thread, I always wondered about the same thing.