The Nutritionist’s Guide for Eating Raw

Some like them hot, some like them not… vegetables that is!

As a Master Nutritionist, who also personally overcame Type 2 Diabetes and lost an incredible 130+ pounds, I have found FRESH is Best when it comes to produce. By eating this way I was able to overcome multiple health conditions, including insulin resistance– which lead to massive weight loss. However, whether you want to lose 50 pounds, or just simply live your healthiest, one thing is certainly important: Eating fresh foods in plenty!

Today we are talking about raw vs. cooked vegetables and which is best and why. All and all from a nutritional standpoint raw is almost always a better choice. Why? Nutrition of course! Once you heat your vegetables up past 112 degrees the enzymes, antioxidants, and vitamins begin to break down. This means fewer nutrients for you.

This isn’t only about nutrition though. Did you know that eating raw vegetables helps to keep your body alkaline? You want an alkaline body. When your body becomes overly acidic it actually lowers your immunity and allows diseases to progress more easily and faster.

Another reason to eat more raw foods is due to how quickly we can digest them. The longer a food takes to digest, the likelier it is to ferment and cause problems. Foods that do not digest quickly and begin to ferment in your digestive system can cause gas, inflammation and toxic waste to accumulate. Plus if there is fermentation in the gut, proteins and fats go rancid, which can lead to intestinal permeability or “leaky gut syndrome” which can cause a myriad of issues.

Getting started:

We know eating raw can be a big change to your body, so take it slow. Try to find a few new ways each week to incorporate raw veggies into your diet. Make that yummy cucumber and tomato salad. Don’t pre-cook your zucchini noodles. Try nibbling on organic green beans in the raw. Small changes can have a big impact!

By Mendi Jacobi and Christina Jordan