Look, I get you. I know it’s frustrating to hear all the time that certain foods you like are harmful. The milk you drink frequently is carcinogenic due to the hormone content, fruits make you fat, you do not know which food combinations are harmful and now the vegetables? What is going on, we really can’t eat anything without seeing a side effect?
I call for moderation. Do you want to put milk in coffee? Put just 2 tablespoons and do not make it a habit. Want to eat fruit when you’re on a diet? Do it, but eat small portions and seasonal fruits. And so on.
Vegetables are very healthy, have lots of water, vitamins, minerals, fiber. I know it’s a real tendency now to be vegan, to eat thermally prepared foods. I understand when some go through this lifestyle traumatized by certain events in their life, but most take this step out of naivety, snobbery or boredom.
Some vegetables are healthier cooked than raw.
Cruciferous: broccoli, cabbage, cauliflower, Brussels sprouts, kale, arugula
Sorry for brining the bad news, but crucifers must be cooked before being eaten because they contain a compound that blocks the production of thyroid hormones. Hypothyroidism is a condition where the thyroid gland does not produce enough thyroid hormones, so if you are already suffering from this condition, you should definitely not consume these raw vegetables. They’re excellent when cooked!
Symptoms of hyperthyroidism may include: cold hands and feet, dry and brittle hair, general weakness, constipation, difficulty in slimming, depression, etc.
Cooking cruciferous vegetables reduces the level of goitrogenic substances by about 66%. Fermentation of these vegetables (pickling) does not reduce the level of these substances but usually the consumption of pickles is not enough to affect the thyroid as long as you have a diet high in iodine.
So, try as much as possible to thermally cook these vegetables and not eat them fresh (a.k.a uncooked). An occasional salad with arugula or cabbage won’t hurt you, but be careful not to make a habit out of it. Moderation, as I said at the beginning of the article.
Raw spinach contains a compound called oxalic acid. This substance is very irritating to the intestinal tract. It blocks the absorption of calcium and iron and can contribute to the formation of kidney stones. The good news is that oxalic acid is reduced by easy steam or cold cooking (as far as possible, the water in which it is boiled must be removed).
I remind you not to forget moderation. Do not eat a spinach salad every day, but do not give up spinach. Slice it into a little butter and then toss 2 beaten eggs, cherry tomatoes and a little goat cheese. You will have the best meal!
Other vegetables that are healthier cooked
Raw potatoes contain a substance that affects the functioning of red cells (hemagglutinin).
Raw champignon mushrooms contain toxic carcinogens (agaritines). These substances are sensitive to heat and are neutralized by cooking.
The alpha-alpha sprouts inhibit the immune system. Their frequent eating can lead to inflammation, arthritis or lupus.
Crucifers are extremely healthy, anticancer and do not lose their properties by cooking. Cook them lightly, add butter (favors mineral absorption) and place them near a protein in your meals. If you want to make yourself a juice from green vegetables, feel free to do so, but don’t include the ones I’ve mentioned above.