Womens Health Australia September 2017

By Lauren Clark

THE RAW

DEAL

Is uncooked veg really better for

you? WH adds heat to the debate

S

Some things are better enjoyed in their natural state

(cutting those jeans into shorts didn’t work, did it?). And

we’ve been led to believe that veg, too, is one of these

things. Fresh spinach in your green juice? Yep. Raw

zoodles? Sure. And with eateries all over Oz serving

uncooked produce, going ‘raw’ has never been easier.

But the big question: is there really any benefit to eating

your vegetables sans heat? What many raw-veg devotees

may not realise is that the cooking process actually works

with your body. “Raw veg contains fibrous components

that are actually indigestible,” explains nutritionist Lily

Soutter. “Adding heat helps break down some of the

fibres and plant cell walls, which ultimately allows for

easier digestion and absorption of nutrients.” In fact,

the cooking process itself releases more fuel. Harvard

researchers found that cooked sweet potato provides

more kilojoules than in its raw state because it’s less

resistant to being digested. More kilojoules? That’s

bad, right? No, actually. It just means you need smaller

portions of cooked veg to feel satisfied and get the

same amount of energy as you would from more raw.

The researchers suggest that’s why, over the centuries,

we’ve developed to instinctively prefer hot grub.

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