Not everything should be eaten raw, especially vegetables!
Some vegetables must be cooked else you are actually harming yourself. Below is a rundown of what veggies should not be eaten raw either in whole or juiced form.
(Arugula, broccoli, kale, cauliflower, cabbage, turnip, collard greens, bok choy, brussels sprouts, radish, rutabaga, and watercress.)
Sorry to be the bearer of bad news, but calciferous vegetables should be cooked before eating as they contain chemicals that BLOCK the production of thyroid hormone in your body! Considering that 2 out of every 3 Westerners are either overweight or obese and this is projected to jump to 75% by 2020, this is of particular importance as folks struggling with weight usually suffer from borderline to full blown hypothyroidism.
(spinach, chard, parsley, chives, purslane and beet greens)
Some veggie greens contain a chemical called oxalic acid. Oxalic acid is a very irritating substance to the mouth and intestinal tract. It also blocks iron and calcium absorption and may contribute to the formation of kidney stones. The good news is that oxalic acid is reduced by a light steaming or cooking – just be sure to discard the cooking water.
Other Raw Veggie Cautions
Other vegetables that are best to avoid eating raw include:
- Raw potatoes contain hemagglutinins that disrupt red blood cell function.
- Raw sweet potatoes will give you gas.
- Raw, edible mushrooms such as the common white mushroom contain toxic substances such as agaritine, a suspected carcinogen. These substances are heat sensitive and are neutralized by cooking.
- Alfalfa sprouts are mildly toxic and inhibit the immune system. Eating them on a frequent basis can even contribute to inflammatory arthritis and lupus!
A good rule of thumb when considering the best way to consume your veggies is to remember the letter that Dr. Weston A. Price wrote to his nieces and nephews in 1934. In this letter, he strongly urged them to eat their vegetables cooked in butter. His research found that the bulkiness (fiber) of raw vegetables interfered with the human body’s ability to extract minerals from them via the digestive process.
So, should you drink your veggies raw? Of course. Fresh juice from veggies that are safe to consume raw is a wonderful way to get a fast infusion of easy to digest, colloidal minerals. It is also highly alkalizing to the body and a proven way to gently detox the gut.
The great thing about veggie juice is that the fiber is removed, which is the “bulkiness” that Dr. Price found interfered with the mineral absorption.
However, if you are going to eat the fibrous portion of the vegetable, it is best to cook them in butter as advised by Dr. Price to enhance the availability of the minerals. The fat in the butter permits greater absorption of the minerals, and besides, buttered veggies taste fantastic!
(I just wanted to say that while I agree with most of what the author has wrote I don’t think the occasionally serving of raw food is going to kill you or send your body into a shut down. I don’t believe a mixed salad with some of the above mentioned foods isn’t good for you, but I would like people to keep in mind that just because we can eat something or it has health benefits, doesn’t mean we should go overboard with it.)