Raw foods often contain higher levels of certain vitamins and minerals that can be diminished during cooking. For example, vitamin C and certain B vitamins are sensitive to heat and may be lost when food is cooked.
Raw foods contain natural enzymes that aid in digestion. Cooking can destroy these enzymes, which some proponents argue makes raw food easier for the body to process.
Many raw fruits and vegetables have high water content, which helps with hydration and may contribute to overall health.
Cooking can increase the bioavailability of certain nutrients. For example, cooking tomatoes increases the availability of lycopene, an antioxidant linked to numerous health benefits.
Cooking can break down tough fibers and proteins, making food easier to chew and digest. This is particularly important for individuals with digestive issues.
Cooking food can kill harmful bacteria and parasites that may be present in raw food, reducing the risk of foodborne illnesses.
Raw food may lead to nutrient deficiencies if not properly planned, as some nutrients are more difficult to obtain from raw foods alone. Overcooking food can lead to the formation of harmful compounds such as acrylamide in starchy foods.
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