Re: rauw versus gekookt

Forum Forums Vragen over voeding en gezondheid rauw versus gekookt Re: rauw versus gekookt

#36222

Anoniem

DenniS:

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Ik vermoed dat goitrogenen in kruisbloemigen ook met koken te neutraliseren zijn, volledig?

Mike:

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Ik denk niet volledig, maar wel zodanig dat je lichaam het aankan. Er zijn veel gezondheidsvoordelen verbonden aan de consumptie van kruisbloemigen. Zoals zo vaak met plantaardig voedsel is het een ruil. Je weet al dat je wat levenskracht moet inleveren door de enzymen kapot te koken om de cellulose verteerbaar te maken. Zo moet je ook het merendeel van de goitrogenen kapotkoken zodat je de genezende kracht van kruisbloemigen ten volle kunt benutten.

Volgens Sarah, TheHealthyHomeEconomist.com van de WAPF,

wordt door het koken van kruisbloemigen, de goitrogen met 2/3 verminderd.

Fermentation does not reduce goitrogens in these veggies, but since fermented crucifers such as sauerkraut are typically eaten as a condiment and, hence, in small amounts, consumption is fine if the diet is rich in iodine.

Dat betekent dus dat zuurkool toch nog goitrogenen bevat?

Here is the list of common cruciferous vegetables that you do not want to be eating raw if you want to protect your thyroid gland!

Arugula, broccoli, kale, cauliflower, cabbage, turnip, collard greens, bok choy, brussels sprouts, radish, rutabaga, and watercress.

DenniS:

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Neutraliseer je oxaalzuur volledig door te koken.

Mike:

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Helemaal wegkoken lukt waarschijnlijk niet, maar opnieuw zodanig dat je lichaam de evt. restjes verder kan afbreken. Ook hier zie je dezelfde ruil. Spinazie en cacao kunnen heel gezond zijn, mits je ze niet in rauwe vorm opeet. Jammer voor David Wolfe maar rauwe cacao is NIET goed. Jammer voor hardnekkige forumleden en lezers hier, maar rauwe spinazie is NIET goed.

Inderdaad, volgens SARAH, THE HEALTHY HOME ECONOMIST is rauwe spinazie niet goed. Volgens haar is oxaalzuur verminderd door lichtjes te stomen of koken, zorg er wel voor om het gekookte water weg te gooien.

Oxalic acid is a very irritating substance to the mouth and intestinal tract. It also blocks iron and calcium absorption and may contribute to the formation of kidney stones.

Veggies containing oxalic acid include spinach, chard, parsley, chives, purslane and beet greens.

Hmmmm. Spinach is known for being high in iron, yet eating it raw will not necessarily give you the iron you want because of the oxalic acid?

Yep, that’s right. Cook that spinach first if you are seeking an iron boost without the indigestion and don’t get hooked on the raw spinach salads!

Other Raw Veggie Cautions

Other vegetables that are best to avoid eating raw include:

Raw potatoes contain hemagglutinins that disrupt red blood cell function.

Raw sweet potatoes will give you gas.

Raw, edible mushrooms such as the common white mushroom contain toxic substances such as agaritine, a suspected carcinogen. These substances are heat sensitive and are neutralized by cooking.

Alfalfa sprouts are mildly toxic and inhibit the immune system. Eating them on a frequent basis can even contribute to inflammatory arthritis and lupus!

Dr. Weston A. Price’s Take On Vegetables

A good rule of thumb when considering the best way to consume your veggies is to remember the letter that Dr. Weston A. Price wrote to his nieces and nephews in 1934. In this letter, he strongly urged them to eat their vegetables cooked in butter. His research found that the bulkiness (fiber) of raw vegetables interfered with the human body’s ability to extract minerals from them via the digestive process.

So, should you drink your veggies raw? Of course. Fresh juice from veggies that are safe to consume raw is a wonderful way to get a fast infusion of easy to digest, colloidal minerals. It is also highly alkalizing to the body and a proven way to gently detox the gut.

The great thing about veggie juice is that the fiber is removed, which is the “bulkiness” that Dr. Price found interfered with the mineral absorption.

However, if you are going to eat the fibrous portion of the vegetable, it is best to cook them in butter as advised by Dr. Price to enhance the availability of the minerals. The fat in the butter permits greater absorption of the minerals, and besides, buttered veggies taste fantastic!

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