Is Food Better Consumed in a Raw Versus Cooked State for Ultra Nutrition?

Raw foodism started out as a trend amongst vegetarians and health buffs, but over the years it has transformed into its own lifestyle that promotes the consumption of raw foods, or rather foods that are consumed in an un-cooked and un-processed form. The belief is that raw food contains a variety of enzymes that are destroyed during the cooking or processing of the food; enzymes that would contribute to a healthy lifestyle. There are quite a few varieties of raw food groups, ranging from raw veganism, where only raw plant foods are consumed, to those who consume raw animal products and raw meat. There are typically three types of raw foodists: raw vegans, raw omnivores, and raw carnivores.

This lifestyle or philosophy towards food goes beyond simply the beneficial enzymatic properties in the food itself. Studies have shown that carrots contain a chemical known as falcarinol, which has been linked to significant decreases in the risk of tumor development in laboratory rats, and when a carrot is peeled and chopped prior to consumption, this chemical is released from the carrot and is reduced by 25% or more.

Some of the earliest research into raw foodism was conducted by E.B. Forbes and Dr. Edward Howell, both of whom argue that cooked food not only weakens the strength of an individual's teeth, but also more importantly destroys some of the natural enzymes, which are critical aspect of proper health, especially in the digestive process. However, there are also downsides that should also be reviewed. For instance, some types of plants or even animals contain poisonous aspects, which, if consumed in raw format could potentially be dangerous. Furthermore, studies have shown that cooked tomatoes contain a greater percentage of lycopenes (the component that provides tomatoes with their red color) as opposed their raw counterparts. Studies by Dr. Rui Hai Lui and colleagues at Cornell University demonstrated that trans-lycopene rose by 54%, 171% and 164% during cooking times of 2 minutes, 15 minutes or 30 minutes, respectively. Similarly, cis-lycopene levels rose by 6%, 17% and 35% and antioxidants increased by 28%, 34% and 62%.

Furthermore, raw vegans who refuse to consume any type of animal by-products are generally found to present with lowered bone density and corresponding ailments, such as tooth decay and osteoarthritis as a result of a severe lack of calcium in their bodies. Other raw omnivorous diets have resulted in severe underweight issues, and still others have shown severe vitamin deficiencies, such as vitamin B-12, when certain types of food groups are eliminated.

If you are interested in pursuing a raw food lifestyle, it is vital to discuss it with your licensed medical practitioner in advance. While it is true that there are certain benefits from consuming raw food, it is also important that you understand the potential side effects of certain types of food or animal by-products which need to be cooked in some manner prior to consumption. Before embarking on a certain diet, ensure that you are informed as to potential risks, and determine whether your individual constitution would benefit or do poorly from such a regime.