Does cooking vegetables destroy the benefits of enzymes and nutrients , isn raw better?
Raw vegetables are definitely better for you. Cooking vegetables has a destructive effect on many of the antioxidants and essential fatty acids, though cooked carrots actually have more antioxidant activity than raw carrots. It’s a long known fact that EFAs are destroyed or turned rancid by heat. The enzymes in food that are destroyed by heat are of no use to you anyway; you make your own enzymes for digestion of your food. In your stomach and intestines, food is separated into carbohydrates, fats and proteins. Then enzymes made by your body break the carbohydrates, fats and proteins into their building blocks, and only these building blocks can be absorbed into your bloodstream. Enzymes in foods have no function in your body because they are treated like any other protein that you eat. Enzymes in foods are broken down into the building blocks of protein called amino acids in your intestines, so it makes no difference whether or not they are broken down by cooking. And only because I’v
