CVCWELLNESS on Nostr: Would you eat a *raw* potato? Of course not! It would be bad news bears due to high ...
Would you eat a *raw* potato? Of course not! It would be bad news bears due to high amounts of toxic solanine.
What about a cooked yolk? Is cooking unlocking *more* nutrition? Is raw milk heated to 150°F+ for 30 min then *more nutritional*? Or in fact “safer”?
What about a fresh juicy red ribeye? Is fully cooking it REALLY making it MORE nutrition-loaded?
I’m not buying it.
A seared steak I’ll enjoy here and there. Fully cooked. Never.
Now, with plants? Yes. I will 100% cook *certain* plants like potatoes, cruciferous greens, white rice, plantains.
But, let’s say rosemary or herbs like basil? Superior to keep uncooked due to not having a touch fiber to break down for digestion.
It IS nuanced. Nutrition always has been.
But raw is generally more hydrating (retains structured water), nutrient dense, enzyme intact, and fat stable.
What about a cooked yolk? Is cooking unlocking *more* nutrition? Is raw milk heated to 150°F+ for 30 min then *more nutritional*? Or in fact “safer”?
What about a fresh juicy red ribeye? Is fully cooking it REALLY making it MORE nutrition-loaded?
I’m not buying it.
A seared steak I’ll enjoy here and there. Fully cooked. Never.
Now, with plants? Yes. I will 100% cook *certain* plants like potatoes, cruciferous greens, white rice, plantains.
But, let’s say rosemary or herbs like basil? Superior to keep uncooked due to not having a touch fiber to break down for digestion.
It IS nuanced. Nutrition always has been.
But raw is generally more hydrating (retains structured water), nutrient dense, enzyme intact, and fat stable.