Vege-toll
Taxes, death, and vegetables exact a “toll” on our bittersweet journey on the road of life. While the former drain both coin and vital juices from an organism already wracked by quotidian deceit, exploitation, and malfeasance, vegetables try to even the score. They comfort, fortify, and replenish, although through no fault of their own they sometimes taste bad in their haste to be good. Those “red, green, and yellow, save-the-day fellows” are the king’s champions and our heroes. They do battle with those recalcitrant bacteria, viruses, oxidants, pollutants, poisons, and cancer cells that invade portals and illegally homestead on prize property. Shortcuts, misinformation, and slights of hand, however, like too many cooks in the kitchen, will desecrate a desired result.
Do we heat our vegetables or eat them raw? Nutritionists agree that eating fruits and vegetables raw is a healthy way to get water, fiber, and vitamins. Nonetheless, that should not be a blanket statement, as there are others who are convinced that some foods are healthier cooked. Cases in point are the examples that follow.
Most fruits, as well as spinach, broccoli, cabbage, cauliflower, and red and green peppers, are healthier when eaten raw. In general, they are essentially quite high in vitamins B, C, folate, and potassium when eaten uncooked. Strawberries are especially nutritious and contain the cancer-fighting phytochemical called ellagic acid, which may be diminished or destroyed by cooking. Uncooked red and green peppers contain numerous antioxidants called polyphenals. The old adage, “Everything in moderation,” must not be overlooked, however, as too much spinach, broccoli, cabbage, and cauliflower can cause indigestion and the unleashing of an individual chemical attack that would make even Saddam Hussein blush.
Tomatoes, carrots, lima beans, black-eyed peas, navy beans, soy beans, sprouts (alfalfa, clover, etc.), potatoes, and corn live on “the other side of the tracks.” It is smarter to cook them. Tomato sauce, paste, and ketchup have higher levels of leucopene, an antioxidant that protects against cancer and heart disease, than raw tomatoes. Leucopene is easier to absorb after a tomato is cooked, but cooking destroys some of the vitamin C in tomatoes.
Blanching (quickly boiling) and pureeing carrots increases levels of antioxidants by 34 percent, and allows the body to absorb more beta-carotene. Illegitimate children of the Bean Family (lima beans, black-eyed peas, navy beans, and soy beans) can attain a degree of respectability and a birthright through higher temperatures. Eating those legumes raw not only hinders the absorption of certain nutrients, but can irritate the gastrointestinal tract as well. Starchy vegetables are indigestible when raw, causing gas and indigestion.
Sprouts like alfalfa and clover can carry salmonella and E. coli bacteria when raw, and cooking them is strongly advised.
So, while “an apple a day keeps the doctor away,” unexpected detours to the oncologist can be avoided by paying one’s “vege-tolls” on the road less traveled.
Do we heat our vegetables or eat them raw? Nutritionists agree that eating fruits and vegetables raw is a healthy way to get water, fiber, and vitamins. Nonetheless, that should not be a blanket statement, as there are others who are convinced that some foods are healthier cooked. Cases in point are the examples that follow.
Most fruits, as well as spinach, broccoli, cabbage, cauliflower, and red and green peppers, are healthier when eaten raw. In general, they are essentially quite high in vitamins B, C, folate, and potassium when eaten uncooked. Strawberries are especially nutritious and contain the cancer-fighting phytochemical called ellagic acid, which may be diminished or destroyed by cooking. Uncooked red and green peppers contain numerous antioxidants called polyphenals. The old adage, “Everything in moderation,” must not be overlooked, however, as too much spinach, broccoli, cabbage, and cauliflower can cause indigestion and the unleashing of an individual chemical attack that would make even Saddam Hussein blush.
Tomatoes, carrots, lima beans, black-eyed peas, navy beans, soy beans, sprouts (alfalfa, clover, etc.), potatoes, and corn live on “the other side of the tracks.” It is smarter to cook them. Tomato sauce, paste, and ketchup have higher levels of leucopene, an antioxidant that protects against cancer and heart disease, than raw tomatoes. Leucopene is easier to absorb after a tomato is cooked, but cooking destroys some of the vitamin C in tomatoes.
Blanching (quickly boiling) and pureeing carrots increases levels of antioxidants by 34 percent, and allows the body to absorb more beta-carotene. Illegitimate children of the Bean Family (lima beans, black-eyed peas, navy beans, and soy beans) can attain a degree of respectability and a birthright through higher temperatures. Eating those legumes raw not only hinders the absorption of certain nutrients, but can irritate the gastrointestinal tract as well. Starchy vegetables are indigestible when raw, causing gas and indigestion.
Sprouts like alfalfa and clover can carry salmonella and E. coli bacteria when raw, and cooking them is strongly advised.
So, while “an apple a day keeps the doctor away,” unexpected detours to the oncologist can be avoided by paying one’s “vege-tolls” on the road less traveled.
Copyright 2004, Albert M. Balesh, M.D. All rights reserved.
posted by Dr. Al at
7/13/2006 08:27:00 AM
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