Veggies: The RAW Facts

Caution: Consuming raw or undercooked vegetables is absolutely awesome and amazing for your health. I bet you've never seen that warning next to an asterisk at the bottom of a menu!  It's true - you can obtain a large amount of nutrients from raw veggies.  The reason, you might ask? At around 118 degrees Fahrenheit many enzymes in vegetables begin to denature (fall apart) and lose their nutritional value.  Eating them raw allows these enzymes to remain intact and available for your body to utilize.  Now, that being said, I would like to mention that (as always) there are exceptions.  Cooking vegetables is not always a bad thing.  In fact, studies have shown that boiling or steaming (NOT frying) can boost the amount of antioxidants and lycopene available for our bodies to digest.  Finishing point: try a diet that has a balanced amount of raw and lightly steamed or boiled vegetables.   

Get the best of both worlds with this almost raw 'spaghetti':

• 1 medium zucchini, julienned
• 1 cup tomatoes, chopped
• 3-4 fresh basil leaves
• 2 Tbsp olive oil
• 2 Tsp freshly squeezed lemon juice
• 1 clove minced garlic
• Sea Salt and pepper to taste

Tomatoes are one of the vegetables that benefit from cooking (boosts their lycopene content which is linked to a decreased risk of cancer).  For this recipe, combine the tomatoes, olive oil, lemon juice, and garlic in a pan and saute for about 5 minutes.  Top the raw zucchini noodles with the sauce and fresh basil leaves.  Salt and pepper and enjoy!


Long Hot Summer - Keith Urban


Sources: Scientific American and Natural Awakenings Magazine April 2012 (P. 16-17)