We should prepare vegetables in whichever manner entices us to eat the greatest quantity.
Image thanks to Garry Knight.
Other studies just out show this same phenomenon. Roasted almonds healthier than raw. The cholesterol-lowering effect of all sorts of good veggies improved by cooking. This new study found that long-term raw foodists had low blood levels of the phytonutrient lycopene compared to the general population, compared to the meat and iceberg lettuse eating general population. Lycopene is the wonderful cancer-fighting red pigment in tomatoes. Well, cooked tomatoes provide four times more lycopene than raw tomatoes.
And cancer prevention is just the beginning. Tomato juice can lower your bad cholesterol 13%. can successfully treat seasonal allergies… and even asthma. Treating asthma with tomato sauce.
But when you eat tomatoes raw you’re losing 75% down the drain.
Raw foods are not necessarily healthier. My recommendation is to prepare vegetables in whichever way will get you to eat the most of them.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by Dianne Moore.
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For more context, check out my associated blog post, Stool Size and Breast Cancer Risk