Raw vs Cooked Veggies - Is One Better than the Other?

Do raw vegetables give you a nutritional edge? As it turns out there are advantages to eating both raw and cooked vegetables.

In this video, you'll learn which nutrients are lost and which are enhanced when vegetables are cooked and be provided with a list of low-carb veggies that you can enjoy.

References:
1. Sarah Rautio, Michigan State University Extension: https://www.canr.msu.edu/news/get_calcium_and_vitamin_d_by_growing_and_eating_vegetables_and_fruit
2. Fabbri, Adriana DT, and Guy A. Crosby. "A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes." International Journal of Gastronomy and Food Science 3 (2016): 2-11.
3. https://www.healthline.com/nutrition/raw-food-vs-cooked-food#section7
4. Kahlon, Talwinder S., Mei-Chen M. Chiu, and Mary H. Chapman. "Steam cooking significantly improves in vitro bile acid binding of beets, eggplant, asparagus, carrots, green beans, and cauliflower." Nutrition research 27.12 (2007): 750-755.
5. Fanasca, Simone, et al. "Antioxidant properties of raw and cooked spears of green asparagus cultivars." International journal of food science & technology 44.5 (2009): 1017-1023.
6. Jiménez‐Monreal, A. M., et al. "Influence of cooking methods on antioxidant activity of vegetables." Journal of Food Science 74.3 (2009): H97-H103.
7. Dewanto, V., Wu, X., Adom, K. K., & Liu, R. H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of agricultural and food chemistry, 50(10), 3010-3014.
8. Hashida, C., et al. "Quantities of agaritine in mushrooms (Agaricus bisporus) and the carcinogenicity of mushroom methanol extracts on the mouse bladder epithelium." [Nihon koshu eisei zasshi] Japanese journal of public health 37.6 (1990): 400-405.
9. Felker, Peter, Ronald Bunch, and Angela M. Leung. "Concentrations of thiocyanate and goitrin in human plasma, their precursor concentrations in brassica vegetables, and associated potential risk for hypothyroidism." Nutrition reviews 74.4 (2016): 248-258.

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Disclaimer: Dr. Becky Gillaspy received her Doctor of Chiropractic degree from Palmer College of Chiropractic in 1991. Her use of “doctor” or “Dr.” in relation to herself solely refers to that degree. Dr. Gillaspy was a licensed chiropractor in Pennsylvania, but she no longer practices chiropractic in any state and does not see patients. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Gillaspy and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. Dr Becky Fitness LLC and Dr. Rebecca Gillaspy, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any conclusions drawn, services or product you obtain through this video or site.