September 10, 2013
I agree with Kym, but I would also like to add that the cut of food also affects the amount of nutrients lost. If you cut the vegetable into small chunks, as opposed to bigger pieces, more surface area is exposed to the air and heat when cooking. this also "kills" off the nutrients of the food. I would say if you are concerned of nutrient loss, then mind the way you cut and amount of heat and air exposure when preparing food.
Have a great day!
September 11, 2013
I saw "Food Matter" and thought I'd jump in here! First, let me say that I enjoyed the documentary and frequently look at their material.
My thought is that I think when the speakers are talking about how we are destroying our food by cooking it, I think (my take/impression only)they are talking about how we cook our food currently...over cooked. For most people, when they cook vegetables, they cook them until they are soft and mushy. Cooking vegetables like that does destroy the nutritional content of the food. Lightly steaming vegetables is a great way to keep the nutritional content and help the food become easier to digest. I for one, cannot eat a large amount of raw broccoli because it causes stomach distress in a severe form but if I lightly steam it, I could eat a pound with no problem!
The Food Matters website also has recipes that call for cooking vegetables. If you look at their 3-day detox, they have a vegetable soup recipe that is cooked. Many raw advocates do lightly cook their vegetables and even fruits.
Hope my 2 cents helps a little!
December 7, 2013
This is actually a question for Diane, but anyone with knowledge on the subject etc. are welcome to join in.
It is about the documentary "Food Matters" (foodmatters.tv), where they talk about the hot topic "you are what you eat" (I think everybody in here can agree about, which is why we are here in this forum). I do have some questions about the fact that they are talking about the fact, that most of our food is "destroyed" by cooking (they advocate raw food in the film) and that the white blood cells are reacting as if the cooked food were "foreign" to the body, creating a form of "inflammation". They mention, that we thereby loose the vitamins and minerals.
So people who eat paleo already make better food choices for them selfs, but what do Diane (or you guys) think about their proclamation that we loose almost every vitamin and mineral in the food by cooking it?
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