A 100 percent raw diet means eating only uncooked, and preferably organic, foods.
Eating raw food is getting popular these days and there’s no problem with it — the more vegetables you eat, the better, right?
But the truth is, not all vegetables are at their best raw… Some are dangerous to eat uncooked and others are much more nutritious when baked, boiled or roasted.
Here are six vegetables you should cook before eating:
Broccoli, Brussels sprouts, cauliflower and other members of the cabbage family can be eaten raw by most people. But some people experience problems.
Broccoli contains a compound sugar called raffinose. It’s not absorbed by the body and instead is broken down by bacteria in the large intestine. As a result, you’ll feeling bloated and pass foul-smelling gas.
To make these vegetables easier on the stomach, cook them in the oven. They’ll become easier to chew and easier to digest, too!
Eggplants contain a compound called solanine, which can reduce the absorption of calcium and irritate the gastrointestinal tract.
Too much might cause stomach pain, diarrhea, and other symptoms, such as vomiting, headaches, nausea and dizziness.
If you eat raw eggplant and experience any of these symptoms, seek medical attention immediately.
Cooking eggplants neutralizes the solanine.
You might have heard that rhubarb can be toxic when it’s raw.
But it’s actually just the leaves that you should avoid. They contain high levels of a poison known as oxalic acid, which can be dangerous. So don’t eat too much!
Raw potatoes aren’t usually poisonous, but if they’re immature and have been exposed to light for a long time, they might contain dangerous amounts of solanine — even in half a potato.
You’ll know a potato is bad if it’s starting to turn green. Don’t eat it or you’ll risk vomiting, diarrhea, headaches or, in the worst cases, paralysis of the central nervous system.
5. Red kidney beans
If you eat raw kidney beans directly from the plant, they won’t only taste awful, but you’ll also suffer from nausea, vomiting, cramps and an upset stomach.
That’s because they contain a natural occurring poison known as lectin. To be on the safe side, soak the beans in water for at least five hours before boiling them!
Your body can absorb more lycopene from cooked tomatoes, according to a study by Cornell University, where the body’s ability to absorb lycopene was measured at varying temperatures.
Tomatoes were heated for two minutes, 15 minutes and 30 minutes. The level of nutrients gradually increased the longer they were cooked.
Lycopene has proven to help prevent cancer and heart disease — so why not make the most of the tomatoes you eat and make sauces or soups?
I always thought that all raw veggies are safe and nutritious. How wrong I was! Please press the SHARE button to help your friends get a better idea of what vegetables they shouldn’t eat raw!