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    Posted April 20, 2015 by
    San Diego, California
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    Why Cold, Raw Foods Can Be Bad For You

    More people are now eating cold, raw food because some alternative healthcare practitioners are encouraging this practice.

    It is said that cooking destroys nutrients and raw food provides more fiber and vitamins that the body needs. While this is a valid argument, cold, raw food can also have drawbacks for many people. Eating too much of it can destroy many of the benefits that come from fresh foods. According to Traditional Chinese Medical theory, raw food will consume more of the bodies’ energy to digest and transform the essential nutrients.

    In an article published in the San Jose Mercury News on line edition, Dr. Helen Hu, OMD, LAc San Diego who integrates TCM (Traditional Chinese Medicine) and Western Medicine was quoted as saying “Slightly cooked or steamed food will preserve more of this energy and is easier on the stomach.”

    If one consumes raw and cold food on a daily basis, over time, the energy that transforms food will become deficient. As a result, our bodies will feel fatigued, for poor digestion can lead to food stagnation, abdominal pain, and eventually obesity.

    Recent studies have indicated that digestive enzymes in people are unlike that of a cow, elephant, or rabbit, which can graze all day. Our enzymes cannot break down plant cell membranes well enough to extract the entire nutrients form vegetables. If we cook these vegetables only slightly, the nutrients will become more readily available for absorption.

    People with weight problems and those recovering from cancer should pay close attention to what they eat and how their food is prepared because their systems are especially vulnerable.
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