Raw vs. Cooked: Eat Both, and Have Some Fries with That
My recent post about cauliflower and an article I just read in VegNews on the "raw vs. cooked" debate reminded me of a recipe I've been meaning to share with you all. I'm constantly in pursuit of understanding the raw vs. cooked thing, but for a while now I've realized that sometimes you have to take a step back and just eat what makes you feel good. (So in the end, I'm almost exclusively raw anyway, but that might not float your boat as much as mine.) While I wrote about the gointrogens in cauliflower and how they may affect your thyroid function, the VegNews article said eating raw cauliflower actually conserves its folate and potassium that would otherwise get denatured if cooked. Same thing goes for pumpkins/squash/tubers: some say you can't eat them raw because they're very starchy, indigestible, and may even have small levels of toxicity in their raw state. Ot hers say people have been happily eating raw pumpkins for decades, and in ...