With Western food, many people are beginning to accept raw food, vegetable salad can be seen everywhere, even raw beef, oysters are also willing to try.
People who love raw food believe that raw food is a healthier way to eat, because cooking food will destroy the nutrients.
But is raw food really healthier? Dr Smith, director of the Science and Technology Department of Kexin Food and Nutrition Information Exchange Center, told the Science and Technology Daily: “The raw food is not healthier than cooking. Proper cooking can improve the digestibility of food, kill parasites and harmful microorganisms, and eliminate some pesticide residues. Although cooking food does lose some nutrients, some nutrients are also elevated.”
Raw food is susceptible to infection with pathogenic bacteria and parasites
“The risk of microbial contamination in the production, storage, processing and transportation of raw meat and seafood. Common bacterial contaminations include Salmonella on raw eggs, O157:H7 E. coli in raw beef, and traumatic arcs in raw oysters. Bacteria, etc. Freezing, hot sauce, mustard, smoked, drinking, etc. can not completely kill harmful bacteria, only fully heated.” Mr Denins said that the parasite problem of raw meat, fish and shrimp is even more serious. “Being raw beef should be careful with cattle with mites, river fish sashimi with liver fluke, even if the fish sashimi, it is not as safe as imagined, seafood may also carry parasites, the most terrible is the echinoderma.”
Moreover, the host of the parasite is not limited to animals, and aquatic plants may also infect parasites. “There is a parasitic infection vector that is mainly the roots and stems of aquatic plants, such as cockroaches, big horns, water red horns, cockroaches and lotus roots. This parasite is called – bryophytes, referred to as ginger worms. The survey found that raw aquatic plants such as water chestnuts, white cockroaches and cockroaches, especially when picking the water chestnuts, eat while eating, and drink the lake water when they are thirsty, they are all susceptible to ginger worms,” said Mr Denins
Cooking increases nutrient content and absorption
Many people believe that food is not good for absorption after heating.
For example, it is often said that protein heating will degenerate and affect absorption. “In fact, protein denaturation does not mean lowering the rate of digestion and absorption. Proper heat treatment will stretch the structure of the protein and expose some of the buried amino acid residues, which is beneficial to the catalytic hydrolysis of proteases in our body, not only does it affect absorption. Can promote the digestion and absorption of protein,” said Mr Denins .
In addition, “although the cooking of vegetables does cause some nutrient loss, such as vitamin C, vitamin B, etc., but some nutrients are elevated,” said Dr Smith. A study conducted a survey of 198 men in Germany. More than 95% of the people surveyed were eating raw food. The researchers measured the amount of lycopene in their bodies and found that they had lycopene in the body. Less, more than 80% of subjects are below average. “Not only tomatoes, carrots, spinach, mushrooms, asparagus, cabbage, peppers and many other vegetables will produce more antioxidants, such as carotenoids and ferulic acid, after cooking properly,” said Mr Denins .
Of course, overcooking food is also undesirable. “If the cooking temperature is too high and the cooking time is too long, it will destroy the nutrition in the food and even produce harmful substances. If the meat is heated for too long, it will produce a burnt smell, which is excessive protein denaturation. If the temperature is too high, it will cause oxidation of fat in meat, and even produce harmful substances such as acrylamide, benzopyrene, and heterocyclic amine,” said Dr smith.
Proper processing also helps remove pesticide residues
Denins pointed out: “Cooking usually allows people to eat more vegetables than raw food, because raw vegetable plants have a hard cell wall that increases the burden of digestion.” In addition, cruciferous vegetables, broccoli, cauliflower, radish, etc. contain vulcanized when uncooked. The smell of the substance, if eaten raw, is generally more difficult to eat.
“Even ordinary vegetables, raw vegetables are too large, but only a small plate after cooking, it is easy to eat, it is easier to reach the recommended amount of a pound of vegetables per day. And a pound of raw vegetables, it is difficult for ordinary people Finished,” said Mr Denins . “In addition, proper cooking and processing is also beneficial in removing pesticide residues from vegetables and reducing safety risks.”