raw vs cooked article
I'm on a special diet for a health condition and another person in a forum for that diet posted this article:
Unfortunately the most outspoken people in my special diet group are very anti-vegetarian/vegan so I'm in the minority. Obviously this site is for raw foods. I'm sure that I feel better eating more raw (I'm not 100%) when my digestive system isn't compromised. And I'd love to be able to go back to the forum for my diet and point out what's wrong with this article but I don't have a background that could help me argue one way or the other (cooked or raw). I know how I feel and that's about it. So I was wondering what your thoughts were. :)
The article is pretty silly. One sentence states, "In fact freshly juiced fruits and vegetables contain no minerals or enzymes since juicing does not break down the cell walls."
Where does the juice come from, if none of the cell walls are broken?
I agree that the cell wall needs to be broken for the nutrition in a fruit or vegetable to be accessed--that's what our teeth are for. Juicers, food processors, blenders, and knives are even more efficient at breaking cell walls. Of course, some cell walls, like that of grass or chlorella, are so stiff that neither our teeth nor our guts can break them down. Luckily, people have figured out a way to break the cell wall of chlorella, and some juicers are good at juicing grass. Of course, humans could live happily without either.
powerlifer - I have Ulcerative Colitis. I just noticed that I can use a lot of the raw recipes (with adaptation) with the diet I'm on (specific carbohydrate diet) and I just feel healthier eating raw foods. When I first started the SCD I was really upset that every SAD recipe I found relied on ingredients I wasn't allowed to have so I was pretty thrilled to find raw recipes I could adapt.