To Cook or not to Cook…

This is the question when you are seeking to preserve the anticancer components found in your nutrition-packed fresh fruits and vegetables.

In “Natural Strategies for Cancer Patients,” by Dr Russell Blaylock (2003), I found two lists of common foods. One is of foods that lose a considerable amount of their “anticancer (antimutagenic) activity… [when] heated” and the other list is of foods that maintain their their power “when cooked”.

Those losing their anti-cancer power:
Apples
Apricots
Kiwi
Pineapple
Beets
Cabbage
Cauliflower
Leafy Lettuce
Cucumber
Onions
Radishes
Rhubard

Those Maintaining their anti-cancer power:
Blackberries
Blueberries
Sweet and Sour Cherries
Honeydew Melons
Plums
Strawberries
Brussel Sprouts
Chicory Greens
Eggplant
Garden Cress
Pumpkin
Spinach

*

GO RAW or NOT too RAW
You may be considering the benefits of going all raw or not.
Dr. Blaylock discusses this earlier in his book. In summary, he believes a combination of raw and cooked vegetables is good.

The advantage of raw food is all the inherent nutritional substances are preserved, however, they must be unlocked for the human body to be able to absorb them.

Therefore, ultra patient chewing of food is necessary unless the food in prepared by some mashing, low-heat cooking, or liquifying.

I would add that some foods, like tomatoes, deliver significantly greater advantages for men’s prostate health if they are are cooked.

Blaylock goes on to explain that only chewing raw foods, based on some studies, allows only 30% of the raw food nutrients to be absorbed, whereas using a blender allows for 90% absorption.

CY

By the way, if you are interested in Personal Development stories, see my other blog at http://www.ChallenYee.com

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