Raw vs Cooked Food

It is my firm belief that, aside from fruit, the body was DESIGNED for cooked food. This does not mean i don’t thing we benefit from some raw food. From Dr. Fuhrman’s website: ” Certainly, there are benefits to consuming plenty of raw fruits and vegetables. These foods supply us with high nutrient levels and are generally low in calories too. Eating lots of raw foods is a key feature of an anti-cancer diet style and a long life”. He also makes a case for cooking: “Excluding all steamed vegetables and vegetable soups from your diet narrows your nutrient diversity and has a tendency to cut the percentage of calories from vegetables in favor of nuts and fruits which are lower in nutrients per calorie”…”Steaming vegetables and making vegetable soups breaks down cellulose and alters the plants’ cell structures so that fewer of your own enzymes are needed to digest the food, not more”.
Here’s what i do:
I dump my vegetables in an electric skillet (but you can use gas) with enough bottled water to cover everything and bring it to a boil. I let it go for a few minutes. I then turn off the heat and let things sit 45 minutes to an hour.  Now i check my food and repeat the steps if necessary using 15 min intervals. You won’t smell the food much if at all because nothing(including nutrients) much evaporates. Yes you need to start an hour or so before you are ready to eat but you will love the results. Most people cook at high temperature but the truth is we are impatient–we need to eat fast. Cooking is not necessarily about high heat.

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