can you please explain to me why people should eat raw? like, eating raw is way more dangerous and has no real benefits..
When heating food, it destroys its nutrients and natural enzymes, which is bad because enzymes boost digestion and fight chronic disease. In short: When you cook it, you kill it.
Most of what you eat will be high in vitamins, minerals, fiber, and phytochemicals. And it’s true that cooking can zap vitamins B and C. Eating lots of veggies and fruits is good for you.
Also this are some of the benefits of a raw diet:
Live foods. It’s common sense right? A cooked seed won’t grow, but a raw seed will. Heating food over 118 degrees Fahrenheit destroys much of the nutrients in your food. Cooking food also diminishes the natural life energy. I’d rather put living food in my body.
Enzymes. Cooking food destroys much of the natural enzymes (your body can also create enzymes, but can only do so much) in your food that are needed to break down nutrients. Eating raw eliminates this problem.
Insane energy. You won’t know this unless you try it for yourself, but eating raw gives you an amazing boost in energy. I used to get tired around 2 or 3pm during the day. Now I simply don’t have that problem. When I do get tired, it doesn’t last nearly as long and an orange or apple will recharge me within a few minutes.
Better sleep and less sleep needed. I’ve slept better than ever while eating raw. But most importantly, I don’t wake up feeling tired or groggy anymore. On most days, I wake up feeling full of energy.
Increased mental clarity. Eating raw has helped me focus on the things that are important and made me more emotionally in tune with others. I feel like a wall of fog has been removed in my mind. It’s easier to think clearly and focus for long periods of time.
Eat as much as you want. This isn’t really a health benefit, but it is pretty awesome. I never get that uncomfortable full feeling eating raw. You know where you have to unbutton the top button on your pants and take a nap? I don’t get that. I can eat as much as I want, and while I will feel full, I don’t feel weighed down or tired.
Less cleanup. Simply put, there aren’t many dishes to wash when you eat fruit and vegetables. Although if you do compost, you’ll probably have to do it more often.
No packaging. Eating raw means less packaging all around (well, I guess you could argue that banana and orange peels are “packaging”). This means less trash in a landfill and more room in your cupboards. Win/win for everyone.
More regularity. You should naturally have around two to three bowel movements a day. If you’re going less than that, it probably means your intestines are unhealthily clogged. A raw diet gives you more than enough fiber to keep you regular.
Connection with the earth. Eating food that’s been freshly picked just feels different. You feel more connected to the earth and more grounded. Eating lots of processed foods — frozen or from a box — makes creates more of a gap and leaves you feeling disconnected from the earth that sustains you. (x)
I pick up a small organic yukon potato, pressing it to my lips. I rub it left to right, feeling the grooves and bumps as if they were my own, feeling one with the potato. I close my eyes and imagine a different life for myself. I sigh, put the potato back into the bowl, and get up. I speak aloud, without realizing. “why should I dream of a world so far away?”.
I apply my starch-based foundation, use some powdered beet root to rouge my cheeks, grab my keys, and leave.
This recipes is simple and quick to make. I enjoy the mediation of chopping with my knife. But you can also just place ingredients into your food processor and let it do the chopping for you for an even shorter prep time.
Tomato Chili with Taco Nut Meat
(from pages 145-146 of Ani’s Raw Food Essentials)
Makes 4 servings
3 cup tomatoes, chop
1 cup red bell pepper, chop
¼ cup celery, chop
¼ cup yellow onion, chop
1/3 cup mushroom, chop
1/3 c corn kernels
1 teaspoon garlic, mince
1 – 2 teaspoon chili powder, to taste
1 teaspoon cumin, powder
¾ teaspoon oregano, fresh or dry
¼ teaspoon sea salt, to taste
Place all ingredients into a large mixing bowl, toss to mix well.
Place half of your mixture into your food processor or blender and puree. Scoop back into bowl with mixture and toss to mix well.
NUT MEAT TOPPING
1 cup walnuts
1 tablespoon extra-virgin olive oil
1 tablespoon cumin, powder
2 teaspoons coriander, powder
1 teaspoon bragg’s or nama shoyu, or ¼ teaspoon sea salt, to taste
Place all ingredients into your food processor, and process into small pieces.
To serve, scoop raw Tomato Chili into bowls. Top with Taco Nut Meat. Enjoy.
Tomato Chili will keep for 1-2 days in fridge. Taco Nut Meat will keep for a week or more.
Whats raw food about? Why raw food? I'm a cook by trade, should I feel harassed by it? (heh heh)
No, please don’t! But I can see how you’d easily feel that way. Raw foodism is all about realizing that cooking the food essentially warps it; many of the nutrients are cooked right out, and we all experience this phenomenon called digestive leukocytosis when we eat food that has been cooked over 120 degrees. Eating raw is all about allowing your body to thrive, not just survive.
I’ve been wanting to go fully raw for awhile. Actually I tried going from barely vegetarian to raw food for my new year’s resolution .. but realized I needed to take a step back and embrace veganism first, for the switch was too difficult for me. Oh well, it’ll just be next year’s New Year’s Resolution instead :) But I do eat high raw, just because whole foods appeal to my lazy side.
I am considering trying out raw foodism for a while.
- It only takes about 00 minutes to digest water! - It only takes about 15 minutes to digest fresh juices! - It only takes about 30 minutes to digest most kinds of fruit! - It only takes about 60 minutes to digest most kinds of vegetables!
On the other hand it takes days to digest that warm McDonald’s cheeseburger! So everything that enters your body truly effects your energy and health for days! It’s kind of that “A moment on your lips a lifetime on your hips” thing.
Food is supposed to be fuel for your body. Many cooked meals will leave you feeling even more tired than when you first started eating.
What you don’t eat is just as important as what you do eat – for some people just eliminating caffeine will make a HUGE difference (ME!) and for some people eliminating fast foods and processed foods will make a HUGE difference and for everyone I know that if you went to the natural raw foods like nuts, lean meats, fruits and veggies - this would make a HUGE difference for sure! Your health is important. Toxic mind = toxic body!
Raw Foods consumption leads to permanent weight loss
Although most Americans find their waistlines expanding with each year, a few manage to stay slender and trim throughout their lives. These are the ones who capture attention and never seem to look their ages. How they do it was the subject of a recentConsumer Reportsinvestigation that sought to determine if these people were genetically gifted, or whether they were in possession of a magic secret resembling the fountain of youth. The study found that getting a large part of nutrition from fruits and vegetables played a big part in keeping these people trim and youthful.
Eat more fruits and vegetables to reach and maintain ideal weight
Consumer Reports National Research Center asked subscribers to their magazine about their lifetime weight history and their eating, dieting, and exercising habits. A total of 21,632 readers completed the survey which identified three key groups: people who were never overweight during their lives, people who were once overweight but have kept themselves at least ten percent lighter for the last three years, and people who were overweight and would like to lose but are still close to their heaviest weight. The always thin people made up 16% of the sample, and the successful losers were 15% of the sample. Failed dieters made up 42%, with the rest not fitting into any category.
The group that had always been thin included a tiny 3% who said they never exercised and ate whatever they wanted. The rest of the always thin group was a lot like those in the successful losers group. This statistic belies the notion that people who have always been thin have some sort of hereditary advantage.
An analysis of the data revealed six key behaviors shared by the always thin and successful losers groups. These behaviors were defined byConsumer Reportsas correlating highly with a healthy body mass index (BMI). Leading the list was the eating of fruits and vegetables. 49% of the always thin and successful losers groups said they ate five or more servings a day of fruits and vegetables for at least five days out of a week.
What about fruits and vegetables allows people to achieve a healthy BMI? Fruits and vegetables are low in calories, high in volume, and high in critically important nutrients. They provide the feeling of satiety that goes with fullness. When the stomach is filled with high volume foods that are not high in calories, there is less room to pack in more calorie dense foods.
Fruits and vegetables help weight loss by reducing energy density
A recent study from the Department of Nutritional Sciences at Pennsylvania State University studied the relationship of energy density to dietary outcome. They found that lowering the energy density by increasing the volume without changing nutrient content can enhance satiety and reduce energy intake at a meal. Satiation was shown to be influenced by energy density when the portions of macronutrients were constant. Since people tend to eat a consistent weight of food, when the energy density of the food is reduced, energy intake is also reduced. The effects of considering energy density have been seen across broad ranges of adults as well as in children. Both population based studies and long term clinical trials have shown that reducing the energy density of the diet by the addition of fruits and vegetables was associated with substantial weight loss even when people were not told to restrict calories. This study is from the March 19 edition ofPhysiology and Behavior.
Substituting beans and lentils for meat is a great way to lower the energy density of a meal. The calories are about the same, but beans and lentils are high in fiber. Beans and lentils are more filling than meat because a quarter pound of beans has a greater volume than a quarter pound of meat.
Fruits and vegetables are nutrient packed
Eating fruits and vegetables can turn off cravings for other types of foods and short circuit the food addiction cycle, helping to provide a boost to weight loss efforts. Nature has built into each of us the desire to eat because eating provides the body with the nutrition to function and maintain itself. If people choose to eat foods that do not contain the nutrients needed, the body will continue to send the signal that more eating is needed. Fruits and vegetables are nutrition powerhouses containing the vitamins, minerals, enzymes, fiber, antioxidants and protein needed for good health and avoidance of disease. When they are eaten, the body is satisfied and the signal to continue eating is extinguished.
The average person in American eats a diet containing only 8% fruits and vegetables. This does not provide nearly enough nutrition to extinguish the signal to eat more. If the other 92% of food eaten consists of nutrient poor processed foods or anything claiming to be low carb or low fat, the signal to keep on eating remains strong. To get real impact on weight and health, intake of fruits and vegetables must be drastically increased. Fruits and vegetables should make up the largest single block of food in the diet, with other foods added in small amounts. People increasing their fruit and vegetable intake while lowering the intake of foods deficient in nutrients will begin to see a difference in their weight and their energy levels.
Choose fruits and vegetables by their color
To gain full spectrum nutrition, eat a variety of colorful fruits and vegetables at every meal. Here are the superstars of nutrition in each color group:
Super greens:These vegetables should make up the foundation of your daily vegetable intake. Dark green leafy vegetables such as spinach, chard, turnip greens, mustard and collard greens, and deep green lettuces, are high in folate, a B vitamin that shows promising results in preventing heart disease. They are treasure chests of detoxifying chlorophyll. Broccoli and Brussels sprouts contain sulforaphane, a potent phytochemical found in all cruciferous vegetables that has been found able to detoxify carcinogens before they do damage to the body. Sulforaphane is also a potent antioxidant with a life in the body of up to three days, vastly surpassing many other antioxidants in staying power. Broccoli sprouts are the best source of supforaphane.
Super reds:Red fruits and vegetables are chocked full of lycopene, the carotenoid that offers high levels of protection against prostate cancer. Find lycopene in red bell peppers, watermelon, pink or red grapefruit, and tomatoes. Cooked tomatoes contain much greater levels of lycopene than tomatoes eaten raw. Red cabbage is full of vitamins and minerals. It is rich in Vitamins C and K, and has all the anti-cancer benefits of other cruciferous vegetables. And don’t forget to include red beans. They are one of the best sources of molybdenum and are loaded with protein.
Super oranges:Orange fruits and vegetables are high in beta carotene, notable for its ability to prevent cancers of the lung, esophagus and stomach. They lower risk of heart disease and boost the immune system to keep infections away and make sure cancers don’t get started. Carrots, sweet potatoes, mangos, pumpkins and oranges are the main representatives in this group. Each offers a unique profile of vitamins, minerals and antioxidants. Sweet potatoes are extremely rich in carotenoids and can be eaten by people allergic to nightshade alkaloids.
Super purples:Grapes, blueberries, prunes, and eggplant are the main representatives of the purples. They are known cancer fighters. The anthocyanins providing their distinctive color also give these foods the ability to ward off heart disease by preventing clot formation. Lutein, a carotenoid found in blueberries, reduces the risk of heart disease and stoke and guards against age-related macular degeneration. Prunes are packed with antioxidants. Antioxidants lead the fight against aging.
Super whites:Potatoes, white beans, cauliflower, mushrooms, bananas, onions and garlic are each unique in what they have to offer. Potatoes offer more potassium than just about any other food. Bananas provide energy boosting natural sugars along with Vitamins B6 and C. White beans offer lots of fiber and high quality protein along with a broad spectrum of minerals. Mushrooms are good vegetable source of Vitamin D. Onions and garlic are legendary for their ability to fight cancer, heart disease, and increase the overall antioxidant level of the body.
Super browns:This category is all about beans and lentils. These are foods with some of the highest levels of protein in the vegetable kingdom. Add some rice or corn and this protein is perfect for humans. Pintos and lentils are great sources of manganese, copper, phosphorus, magnesium, iron, potassium, and Vitamin B1. Their high fiber content keeps cholesterol levels right where they should be.
Upping the amount of fruits and vegetables in the diet is easy
Look at the list of super fruits and vegetables and pick out the ones you really like. Phase in your favorites at first and slowly phase out the processed foods and meat. You don’t have to give them up entirely, because your goal is simply to make fruits and vegetables a greater part of your diet. Once you begin eating more of them, you will find that you no longer have cravings. Even the craving for sugar and other sweets will be stilled by the delicious sweet taste of the fruits you choose. Try visiting a salad bar for lunch or dinner and filling your plate with a multitude of colors. As you add more and more fruits and vegetables you will build up your nutrient reserves and start to feel really great. The extra energy you have may even increase your interest in exercise. Replacing many meat and dairy products with fruits and vegetables will help you quickly lose any unwanted pounds. After awhile it will be you who looks young and captures attention.
An interview with “The Father of Living Foods,” Viktoras Kulvinskas, M.S. by David Klein, Ph.D.
Some who take the low-fat, raw, vegan diet to extremes, completely shunning seeds, nuts, avocado and coconut flesh because they have been suffering with poor digestion, enounter any or all of these problems:
• Emotional distress because they do not tolerate fatty foods well
• Protein deficiency
• Low weight
• Wrinkled skin and aged appearance
• Low sex drive
• Lack of energy
In all these cases, they would be wise to experiment with germinated seed and nut milks, salad dressings and patés.
DK: I am particularly interested in the great reduction of fat that results after just one day of germination. This greatly enhances digestibility while keeping us energized. Please talk about that.
VK: Raw seeds are very high in fat and very hard to digest. The enzymes in the seeds include a very high amount of lipase which, when activated by water, digest the fat, converting it to essential fatty acids and sugars. That is why after soaking and germination, the seeds develop a slightly sweet taste and their fattiness is almost undetectable.
Documented studies regarding seed germination are found in my book Sprout for the Love of Every Body – Nutritional Evaluation Of Sprouts And Grasses. I created this book because people believe that cooking is better than sprouting. I showed that the raw seeds and nuts are high-stress foods; they are toxic unless they are soaked, germinated and/or fermented.
All dry seeds go through a hydration process when soaked, which actives the hydrolytic enzymes. The concentration of individualized enzymes (lipase, amylase and protease) is a function of the composition of the raw fat starch and protein levels. With the higher starch levels in seeds, such as grains, there are also higher levels of amylase. Nuts and seeds such as sunflower average 60% fat and, hence, have very high amounts of lipase. The enzyme level increases 100-fold during the soaking process. Not only do the photolytic enzymes act on the protein, breaking it down to peptides, polypeptides and amino acids, but they also convert some of the protein into new specific enzymes (lipase, protease, amylase).
The lipase acting on the fat content of the seed converts the raw fat into essential fatty acids (some of which are washed away) as well as sugar, greatly reducing the fat content as the seeds mature—hence the seeds have a low fat taste and a slight sweetness. If you were to dehydrate seeds which were germinated 8 to 24 hours and chew them, almost no oil will be released—the product will appear to be virtually fat-free. Similarly, if you ran the germinated seeds through a machine which makes seed and nut butters or a wheatgrass juicer, the product would also appear to be devoid of oil
Tomorrow I am starting a week long trial run for raw foodism. I’ve never done it before but I’ve been reading about it and seeing people’s transformations due to a raw diet and reading how much better they feel all around is really inspiring. Everybody says it’s actually a “personal journey”.
2 eggplants, peeled and sliced thin
¼ cup olive oil
½ cup water
1 tablespoon agave nectar
1 teaspoon smoked paprika
½ teaspoon chipotle
1. Place sliced eggplant in bowl.
2. Mix all of the rest of the ingredients together, pour over eggplant.
3. Marinate over night, stirring occasionally to coat.
4. Dehydrate at 145 for 1 hour, reduce heat to 116 and dehydrate until crisp, about 6-8 more hours. (Don’t worry about starting at a higher temperature. The food never gets to that temp and is still raw.)
Cucumber Cumin Dip
1 cup cashews, soaked overnight, drained and rinsed
Young thai coconut, flesh from
¼ to ½ cup water
½ lemon, juice from
1 clove garlic
pinch Himalayan Salt and pepper
1 cup cucumber, diced to ¼ inch pieces
1 teaspoon cumin
1 tablespoon parsley
1. Place cashews, water and coconut flesh, lemon juice and garlic in food processor. Process until smooth.
2. Remove from food processor to bowl. Mix in salt and pepper (to taste), cucumber, cumin and parsley.
So in three days it will be one month since I went vegan!
Let me tell you guys…
IT’S BEEN THE BEST! I am just so proud of myself. These past two years I have been struggling with binge eating and I gave up meat, milk, and cheese! It’s just crazy thinking that I did this because I would’ve imagined myself binging on stuff i’m not supposed to eat. Animals are the reason for my strength. <3
So since May is coming up my next plan is to go fruitarian for one month and try it out :) I’ve done some research and many say that they feel better when the food is not cooked. I’m also hoping to lose some of this unnecessary weight i gained from binge eating.
Hopefully I will soon be happy and in peace with myself. It feel likes i’ve been at war with myself for two long years and i’m so ready to let that go and concentrate on better things.
Essene bread is considered by many (including myself) to be the healthiest bread on the planet and yet it is little known about in the western world. Even within the field of raw foods it is possibly one of the least talked about raw foods even though it is super-delicious and versatile. This is one staple that I think should be in everyone’s raw store cupboard.
What Is Essene Bread?
Essene bread (pronounced es-seen) is a flat loaf shaped mass made from sprouted wheat grains/berries, which may or may not have other ingredients added such as dried fruits, spices, herbs or other sweet or savoury ingredients. It is both delicious and nutritious and a wonderful addition to any raw food store cupboard owing to its versatility and the fact that it is filling and satiating without being high-fat.
It is widely believed that sprouted bread was first created by the Essenes (hence the name “Essene bread”), an ancient Judaic sect who flourished from the 2nd century BC to the 1st century AD and lived an ascetic lifestyle. The Essenes practiced raw/live vegetarianism, fasting, communal living, and the healing arts. They also embraced reincarnation, astrology, and other related disciplines now banned by the Christian Church. It is said that they formed for the particular purpose of birthing avatars or Christed individuals onto the Earth plane. It is taught within some circles that Jesus Christ himself was born into the Essene community and that Mary was raised as an Essene. Essene bread was one of their staple foods. They created a sprouted grain and water paste that was spread and dried to form wafers on sun-heated stones; this effectively dehydrated it and formed a delicious bread that could be used in multiple ways.
Essene Bread Facts
* Essene bread is the simplest and the most nutritious bread in the known world.
* An ancient recipe for this Essene bread appears in the first century Aramaic manuscript entitled “The Essene Gospel of Peace”.
* Today Essene bread is also known as Manna bread, Ezekiel bread or sprouted wheat bread.
* Some manufacturers lightly cook the bread to preserve it while others are truly raw. It is worth checking out each brand that you can access to find out which ones are which, although it is also easy to make your own with the aid of a dehydrator or low-temperature oven.
* The sprouting of the wheat not only ensures optimum nutritional benefit but also breaks down the lectins and other substances that some people may be sensitive or allergic to.
* Those who are gluten or wheat intolerant often find that there is no allergic response to sprouted wheat and wheatgrass, but it is worth consulting a qualified practitioner before trying it, just in case.
To make your own Essene bread you simply need to sprout wheat berries/grains (they are the same thing) for 2-3 days and then process them with a little water, create a small flat loaf with your hands or a mould and dehydrate until dry. It really is this simple.
Just as some background, it is interesting and useful to know that during usual/modern bread making practices the milling of grain into white flour requires the removal of the bran and the germ. During this process, important natural fibre and bran are lost (including 21 vitamins and minerals). Five vitamins and minerals (thiamine, riboflavin, niacin and folic acid) are then added back into the flour and then the bread is called “enriched”. By contrast, sprouted breads are made from freshly sprouted grains which contain all of the fibre, bran, vitamins and minerals of the original grain plus an average of approximately 100% increase in those vitamins and minerals from the sprouting process.
1 cup of sprouted wheat (108g) yields:
* 214 calories
* 11 calories from fat (1g of fat)
* 17mg sodium
* 48g carbohydrate
* 1g dietary fibre
* 8g protein
* 5% of RDA for Vitamin C
* 13% of RDA for Iron
* 3% of RDA for Calcium
How To Eat Essene Bread
Essene bread can be enjoyed on its own, especially if it has extra ingredients added to the basic recipe.
It’s great for spreading on or dipping into. Great combinations include:
* Olive paste
* Fresh tomatoes and avocado
* Avocado and onion
* Leafy green sprouts
* Nut cheese
* Nut cheese and tomato or onion
Essene bread can also be used to create pizza bases or sandwiches. It is just as versatile as a normal loaf of bread if you purchase or make larger sized loaves or slices. The denser breads can be popped in the food processor with other ingredients, homogenised and then used as a quick way to create a fresh pizza base that can then be dehydrated to the desired shape and size.
Fills about 4 trays in a dehydrator (depending on thickness)
5 cups sprouted kamut berries
4 cups sprouted hard red winter wheat berries or spelt berries
2½ cups sprouted sunflower seeds
½ cup soaked pumpkin seeds (soak for a few hrs)
½ of a small sweet onion chopped finely
½ cup onion sprouts or any other sprouts (alfalfa, radish, clover…)
¼ cup fresh basil leaves finely chopped
2 Tbl Italian seasoning (Frontier makes an organic one)
2 tsp unprocessed sea salt
1 Tbl kelp powder
Place all ingredients in a large mixing bowl and mix very well.
Processing the mixture is not easy unless the correct machine is usedbecause the gluten in the grains clogs most machines and can burn outthe motor. Process small amounts at a time if using a food processor or a vitamix. With this method check to be sure that all grains have beencrushed; if just one is left uncrushed it will be a hard piece in thefinished bread that can chip a tooth.
The easiest way to process the mixinto dough is with a corkscrew type of food processor such as the Omega 8001 or 8002 juicer with the “blank ” instead of the screen in. I have used an old hand crank meat grinder with great success for years!
Spread thin on dehydrator trays lined with parchment paper using aspatula or if using the Omega juicer, the processed dough will come outperfect for bread sticks (form into pretzels or any fun shape!)
Dehydrate at 99 degrees for at least 12 hrs. or until dry. Dehydration time depends on many factors, the relative humidity (the higher thelonger it takes), the ambient temperature and the thickness of the bread. I
prefer to “cook” my bread in the sun when possible. For years I have prepared Essene bread in my camper and “cooked” it on the dashboard
with the sun coming through the windshield. In New Mexico where thehumidity is 20-30% and the elevation is 5000 feet above sea level thebread will be ready in a few hours. In the New England area the samebread will take 2 days!
Flip the bread over when it becomes dry enough to do so.
Store bread in a sealed container or zip lock bag in a refrigerator foroptimum taste and nutrient retention. Essene bread is considered to be fermented food by some and will continue to ferment if not fully dry and left out at room temperature. This can give the bread a fermented taste. When fully dry it can stay at room temperature for months.
•I have found that Kamut is the best tasting, least likely to mold,and easiest to process (because of its softness) of all the grains.
•I encourage you to experiment with different spices and herbs.There are endless recipes to be discovered!
Recipe by Nature
2 cups sprouted rye
1 ½ T minced garlic
¼ cup olive oil
1/3 cup carob powder
1 T caraway seeds
1 ½ t celtic salt
Process all ingredients in food processor and puree. Form into a bread about 1 ½ inches tall (I normally do about ¾ inches tall) and dehydrate for 13-17 hours (I normally find it take at least 24 hours or more even if I make it ¾ inches tall).
“For years, I’ve heard that cooking vegetables makes them less healthier to eat, but I didn’t know why.
Now I do (I theorize).
The longer it takes food to enter your bloodstream, the better it is for you. Raw vegetables are harder to digest; solid foods require your body to work harder and break them down in order to extract the raw nutrients.
Soft foods break down faster and enter your bloodstream. Drinks like Coke or Pepsi are liquid with tons of sugar and they enter into your bloodstream really fast. The same is true of fruit juices. That’s why I drink mostly water or sometimes tea; the liquid is the stuff that goes into you the fastest.
Cooked vegetables are softer than raw vegetables. They still have mostly the same nutrients, but they enter your blood stream faster and your metabolism doesn’t have to work as hard to get them into you. Therefore, they raise your blood sugar levels faster and are digested quicker, making you hungrier earlier than you normally would be if the vegetables were not cooked.
For best results, eat vegetables raw. If you’re like me and this isn’t feasible, cook them but don’t overcook them. Make sure they still have a crunch and you’ll be okay.”