Eat raw is experiencing a growing resurgence of interest, with diets such as Seignalet, Paleo or Kousmine, among others. These meal plans are based on a no-cook diet. This would indeed be beneficial for health, even better according to some followers. If it is undeniable that this way of eating offers advantages, it also has limits, even risks.
The benefits of “eating raw”
Skipping the cooking step, we don’t just save time. Raw foods can preserve vitamins and minerals… provided they are consumed quickly.
Digestion is also facilitated. Some enzymes actually disappear with cooking. This will lead to extra work for the body to compensate for the lack of these enzymes.
Moreover, eating raw requires a chewing work much more important. This has the advantage of filling up faster.
In any case, if this mode of eating seduces you, do not forget the rules of common sense:
- We wash our hands well first.
- Scrupulously wash fruits, vegetables or aromatic herbs.
- And above all, we don’t wait until the next day to consume. It’s now or never.
Eating cooked: what are the advantages?
But be careful, let’s not forget some advantages of cooking. Some vitamins or minerals only unfold after being heated. Cooked tomatoes, for example, contain 6 times more lycopene than raw ones.. This element is a powerful antioxidant, which fights against free radicals, the excess of which causes premature aging of cells.
Also remember that cooking protects against viruses or bacteria. In the case of vegetables, the vitamins and minerals are concentrated in the water, so do not hesitate to consume the broth in which they bathed, or prefer steam cooking.
>> Not 100% raw : meals based only on raw foods are not recommended, the ideal being to alternate or mix the two modes of consumption. A raw and exclusive diet necessarily causes nutritional imbalances.
Our Experts:
- Laurent Gonçalves, dietician
- Franck Fourès, deputy director in charge of food health at ANSES
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