I know raw foods are all the rage. I even love me some awesome raw recipes!
But, here is the thing. Healthy, whole foods are only good for you if your body is taking in the vitamins and minerals, right? For example, what is the point in drinking 4-day-old orange juice if the vitamin C is gone because of oxidation? We all mean well when we eat veggies and hummus, but how much of these nutrients are we truly absorbing?
Yes, it’s great that you aren’t eating Baked Lays, but how can we do even better?
Here’s how. Here are 4 veggies that are best eaten when cooked.
Why?
Better absorption
1) Tomatoes
Tomatoes. Canned tomatoes are a good choice.
Why? Lycopene. A powerful antioxidant that gives tomato that color. Cook those tomatoes. It’s better available to you.
2) Celery
Saute these up in some veggie broth with chopped onion. Perfect.
Why? Cooked celery’s potassium content helps maintain blood pressure levels.
3) Carrots
Full of antioxidants.
Why? The beta carotene is 3X more available to your body when it is cooked.
4) Broccoli
Just don’t overdo this one. Then you lose a ton of nutrients. Not good.
Why? Cooked broccoli has cancer fighting indoles. Again, more available to you.
Where am I getting this info?
The information I have gathered from various videos and articles.
Dr. Greger is great and if you want a website other than Facebook that is a complete time-suck, this is your site 🙂
My Foodie Call 
One thought on “4 vegetables made healthier when cooked”
Patricia Poulin
Really good points.