10 Reasons Why---
Eating Raw Vegetables and Salads
may be harmful for your health.
1. Low mineral and vitamin absorption.
Many nutrients are locked within the tough fibrous matrix of vegetables.
These are bio-unavailable if eaten raw because:
a) Human beings cannot digest cellulose and other fibrous starches. Humans lack the enzymes to digest them. This is a fact, even if one does not like it. Taking a cellulase enzyme might help a little,
but will not overcome this problem.
Vegetable-eating animals tend to have longer digestive tracts than we do. Some also have three or four stomachs to assist digestion. A few such as cows regurgitate the food several times to help them digest raw food.
b) Many people also have very weak digestion, making it even harder to digest vegetable fibers.
Cooking breaks down the starch and cellulose and other fibers, releasing the minerals which are vital to our health
and perhaps other phytonutrients.
While raw food provides a few more vitamins such as vitamins C and E, this is more than offset, in most cases,
because we cannot get to them because we cannot digest the vegetable fibers they are encased in.
As a result, many fewer minerals are absorbed from raw foods.
Also, less vitamin A is absorbed from raw food, and this is vital today.
2. Raw fruits and vegetables are extremely “yin”.
Yin means cold, expanded in Chinese medical texts and in macrobiotic theory. Cooking tends to make food much more ‘yang’ because one adds heat to the food. Yang is hotter and dryer.
A severe problem today is all of our bodies are already too yin which is more cold and wet.
This is due mainly to radiation toxicity, poor quality food, toxic chemicals, toxic metals and electromagnetic stress, among other factors. Adding more yin energy is therefore quite harmful, even if the food itself is of very good quality.
This problem is relatively recent, and only occurred in the past 50 years or so. Older books, including even some of Weston Price’s work and many others, suggested more raw animal protein, for example, and they were correct at that time.
However, things have changed drastically in the past 50 years due to ionizing radiation in the environment, and planetary contamination with toxic metals everywhere. For this reason, raw food is no longer nearly as healthful as it once was. It may produce certain positive changes in the body, but over time, it unbalances the body severely due to its more yin quality.
Also, note that the system I use to evaluate the yin and yang qualities of foods is Macrobiotics, and not the older Chinese method. This is quite controversial, but I find the Macrobiotic method of determining yin and yang foods and food qualities to be more accurate today.
3. Cooking concentrates some foods, allowing one to eat much more of the food.
For example, spinach and other leafy greens “cook down”, allowing one to eat more of them without getting full. This is very helpful for everyone today, as everyone is very low in vital minerals and hundreds of other phyto-nutrients found in many foods.
4. Some raw foods contain much more lectins.
These are potent poisons found in grains, beans, and some other foods. Cooking destroys most lectins.
This is a problem today with some raw foods, including salads at salad bars.
It is mainly a problem in restaurants, where one does not know how clean the vegetables are.
It is also a serious problem with all meats, fish, eggs and seafood. Please do not eat these raw, no matter what anyone claims! They contain bacteria, parasites and other microorganisms, many of which are killed by proper cooking.
Exception. The exception to avoiding all raw animal products, once again, are raw dairy products from reputable sources.
These are generally very healthful if they are produced properly.
Certified dairy products. You will notice I did not say raw certified dairy products. This is because I do not believe that all raw dairy needs to be certified. Certified raw dairy is a federal government program in the United States, and perhaps in other nations. It is very costly for the dairy farmers, so small dairy operations simply cannot afford it. This does not mean their products are not the best, and the milk and other dairy products may even be better than those from certified dairies if the farmers are caring in the way they raise and treat their animals and their milking equipment.
6. Raw foods are somewhat irritating to the digestive tract.
I am not sure of all the reasons for this. However, it is undoubtedly true, in my experience.
It may be due to the raw fiber content of salads.
Sugars found in fruit and other sweets are also irritating, in my experience. One reason for this may be that they feed improper intestinal microorganisms such as yeasts and parasites.
A third possible reason is simply that they are too ‘yin’ in Macrobiotic terminology.
This concept is explained in one of the paragraphs above.
Green drinks. These are particularly irritating to the intestines. They are often bad food combinations, they contain too much liquid, they are very yin, and are often sugary, as well.
Exception. An important exception is raw dairy products. These are far less irritating than pasteurized or cooked dairy for most people, unless one has an allergy to them. If that is the case, a nutritional balancing program that excludes most raw foods will usually heal the intestines and then one can tolerate some raw dairy products well.
7. Raw food fills up the stomach, reducing the amount of other food that one can eat.
This may sound like a silly reason to avoid raw foods. However, the bodies today are so nutrient-deficient that filling your stomach with large salads, for example, is not healthful at all. One does not obtain enough minerals from salads, and there is little room left for other more nutrient-dense foods.
Many who want to lose weight eat lots of salads. I maintain this is a serious mistake. I find it much better to eat mainly cooked vegetables with a little animal protein, a little whole grains, no wheat products and no sugars, and the weight falls off rapidly.
8. Raw foods are lower in etheric energy.
Correctly cooked food has a higher level of a particular type of energy called etheric energy. Very fresh food also has more of this energy or quality, whereas frozen or canned food has less of it.
9. Raw food often contains less “elixir’.
Cooking adds more etheric energy to most food, as stated above.
When this occurs, certain energies are attracted to the food and enter it.
This enhances the nutritional and other qualities of the food. This is the meaning of elixir, in this instance.
10. Raw food must be “warmed up” in the stomach, unnecessarily using up energy.
This is related to the yin quality of raw foods. It just takes extra energy to consume it.
This is a less important reason for avoiding most raw food, although it is important
for people who are ill and whose “digestive fire” is low to begin with.