The ONE veggy that is better for you cooked instead of raw

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#16 Postby Guest » Fri Oct 28, 2005 11:03 am

only greek salad type stuff.

compassionategirl
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#17 Postby compassionategirl » Fri Oct 28, 2005 11:45 am

madcat wrote:Dose anyone know a recipe that uses green tomatoes?


Mmmmm... I LOVE green tomatoes, and even fried green tomatoes. Mmmmm.......

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Imogen
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#18 Postby Imogen » Sun Oct 30, 2005 2:28 am

Fresh fruit and Vegetables are live, they have live enzymes and when we eat them, our living cells absorb their nutrients.

When you cook any vegetable or fruit it kills the living enzymes, so technically the nutrition you get from the tomato is less.

Not much can live past 110degrees

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#19 Postby Guest » Sun Oct 30, 2005 3:04 am

Imogen wrote:Fresh fruit and Vegetables are live, they have live enzymes and when we eat them, our living cells absorb their nutrients.

When you cook any vegetable or fruit it kills the living enzymes, so technically the nutrition you get from the tomato is less.

Not much can live past 110degrees

less benefit from enzymes, but more benefit from lycopene.. opportunity cost is out weighed by the increase in benefits....

but we're arguing a very minor point in your total nutrition so leave it at that.

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Imogen
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#20 Postby Imogen » Sun Oct 30, 2005 5:05 am

May I ask where your source of infomration is that say's that there are more benefits from lycopene in tomatoes only when they are cooked?

Peace..

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#21 Postby Guest » Sun Oct 30, 2005 6:23 am

chesty leroux wrote:haha, I was like ewwww frozen tomatoes.

It seems the main concern of raw vs cooked tomatoes is the concentration of lycopene.

as it turns out, this is one case where a vegetable is more healthful cooked than it is raw: Tomatoes contain a lot of water, so they become more concentrated as the water evaporates during cooking. The result is that a half cup of cooked tomatoes, in the form of sauce or paste, for instance, is a far more concentrated source of lycopene than a half cup of fresh tomatoes. And your body absorbs more lycopene from cooked or processed tomatoes, especially when the tomatoes are cooked with a little oil, as they often are. (Serving raw tomatoes with oil--a drizzle of olive oil, for instance--also enhances lycopene absorption).


i got that from this article http://www.wholehealthmd.com/refshelf/foods_view/1,1523,41,00.html

i tend to eat them both cooked and raw.

compassionategirl
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#22 Postby compassionategirl » Sun Oct 30, 2005 10:57 am

and it is not just chesty's artcile either. I have read this somewhere else and heard about it too.

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Imogen
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#23 Postby Imogen » Sun Oct 30, 2005 3:02 pm

THanks, I appreciate it.

my comments are with tolerance to peoples differences,

I agree lycopene is so tightly bound to vegetable fiber, the bioavailablity of lycopene is increased by food processing which greatly increases assimilation from the digestive tract into the bloodstream.

The highest natural concentrations of lycopene are found in watermelon


I'm a raw food vegan, IMPO I enjoy my nutrients raw.

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RawVegan-Tarzan
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#24 Postby RawVegan-Tarzan » Sun Oct 30, 2005 8:43 pm

During the process of heating raw tomatoes the amount of cis-lycopene is increased, allowing isomer to be more available to the body. The assimilation of lycopene overall is aided by consumption of fatty oils upon ingestion, so were you to eat tomatoes raw the food must be administered with fat (oil) for absorption to occur. So don’t loose hope you can still eat your tomatoes raw. :lol:


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