The many benefits of eating raw vegetables

Since we were born we have been told to eat our vegetables and yet very few of us do. Even when we start eating our vegetables, it is only after we have cooked most of the natural nutrients that our bodies desperately crave.

Keep in mind, as you go along, that while all raw vegetables are incredibly beneficial, raw vegetables actually serve as the foundation of almost all life on this planet. That may sound a bit extreme to you, but stop and consider for a moment that almost every organism on this planet survives by eating raw green vegetables or eating an animal that eats raw green vegetables … they really are that important.

I know, you’ve probably eaten most cooked vegetables for as long as you can remember. Simply put, just because something has “always” been done in a certain way does not mean that it is the best way to do it. You’ll get a lot more out of your veggies if you eat them raw.

I specifically used the word “consume” because you actually get the same benefits from raw green vegetable juice as you do from eating them whole, and you generally get them faster. This is because raw vegetable juice requires less internal work to digest and is absorbed by the body almost instantly.

It seems that most people only know to eat vegetables because they remember Mom told them to eat; very few people seem to understand the amazing nutritional value of vegetables.

Raw vegetables are extremely rich in minerals, vitamins, trace elements, enzymes, and natural sugars. These are all things your body needs to function properly and raw vegetables will help stabilize and normalize your natural bodily functions. In fact, they help virtually ALL natural bodily functions work.

You’ve probably heard of the need for vitamins and nutrients for your overall health throughout your life, but the concept of enzymes may be new to you. Basically, the enzymes in raw vegetables help the body digest food. This is one of the reasons green vegetables are sometimes considered “nature’s laxatives”, because they make the stomach work properly.

The average American diet is actually made up of quite a few foods that are incredibly difficult for our bodies to digest properly. When we are not digesting properly, food stays in our stomach longer than it should and we lose whatever nutritional value it may have.

Okay, at this point, you may have started to convince yourself of the need for veggies … but why raw?

All of our cooking methods have been shown in scientific studies to reduce the amount of vitamins, minerals and enzymes in vegetables. Of the cooking methods, steaming has been shown to retain the most vitamin content, although it still reduces it.

Vegetables begin to lose their valuable nutritional elements as soon as they are plucked, plucked, or picked up from the ground. For this reason, the additional loss of nutrients during cooking would be less of an issue if we grew our own vegetables and cooked them the same day we harvest them.

However, most of us don’t live that way. Most of us buy our vegetables at the grocery store after they have been shipped hundreds or thousands of miles. During that time, the nutritional value has been seeping from them.

Finally, to make matters worse, repeated studies have shown that commercially grown vegetables, straight out of the ground, are not as nutrient-dense as they were 50 years ago. A major contributing factor is that farmers have found so many ways to make their crops grow faster that we are not getting the full benefits of naturally ripe vegetables.

True, it is extreme, but not so extreme, to claim that any veggie you get from the grocery store and then cook at home is likely to have the nutritional value of cardboard by the time it hits your stomach.

Start eating (or drinking) raw vegetables as soon as you can. Whenever possible, grow them yourself or buy them at local farmers markets.