Can't imagine a meal without onions? Then maybe you'll stop boiling and frying them from today.
There are foods that are better not cooked and are much healthier when eaten raw.
Broccoli
You may not have liked it as a child because of its rather pungent taste and "odd" smell, but you also may not have been told that it is best eaten raw, when it has almost no smell.
Broccoli is full of antioxidants that may help prevent a variety of diseases, such as cancer, type 2 diabetes, heart disease, inflammation, and depression...
One study found that our bodies absorb broccoli ingredients much better when they are eaten raw, but other studies have found that cooking destroys vitamin C.
Steaming will have the least impact on the beneficial content of broccoli, so if you really don't like raw broccoli, try this method.
Onion
It is full of beneficial components and some powerful ingredients such as quercetin, which is a strong protector against cancer development.
"When you eat raw, you get the maximum amount of these beneficial components," says Ashley Walter, a registered dietitian.
In addition, it should be noted that it also contains a component that protects against the development of cardiovascular diseases.
Research confirms that just 30 minutes of heating onions in the oven destroys all of the ingredients mentioned.
Garlic
Like onions, garlic protects the heart and responds well to heat.
A study published in the Journal of Agricultural and Food Chemistry explains that heating onions for 6 minutes in an oven at 200 degrees will destroy these properties, depending on whether the onion is chopped or not.
Cooking garlic for 20 minutes completely destroys all of its antibacterial properties, and microwaving it for just a minute will destroy 100 percent of its cancer-fighting ingredients.
Blueberry
By now, you've probably learned that blueberries are good for your health, but do you know exactly how much you should eat?
Blueberries are often referred to as a “superfood” because they contain high concentrations of polyphenols (anthocyanin, procyanidins, quercetin, and phenolic acid).
Nutritionists recommend eating fresh blueberries because they taste better and do not lose their nutritional value.
These berries have another advantage, namely that they do not lose any useful elements if you store them in the freezer, so you can eat them all year round!
100 grams of blueberries contain as many antioxidants as five similar servings of any other berry.
They will protect your skin from aging and protect against the development of various tumors, heart disease, arthritis, asthma, memory loss and all other diseases associated with aging. Blueberries are rich in vitamin C and are an excellent source of fiber.
Red pepper
Roasted peppers are a great addition to any dish, but it may be wiser to eat them raw.
Of all the immune-boosting foods, red peppers are one of the best sources of vitamin C, and this important nutrient can be lost when heated.
Cabbage
This plant contains an element called glucosinolate, and when it comes into contact with other enzymes, it turns into a component that is a powerful fighter against the development of certain diseases.
Unfortunately, cooked cabbage will no longer contain this component, so it is wise to eat it raw.
Beet
Beets have been used for a long time to treat anemia, primarily due to the pigment betacyanin, which increases the ability of hemoglobin to carry oxygen to cells.
"The pigments betaine and betanin also have a hypotensive effect. In particular, numerous studies have shown that beets and their juice reduce high blood pressure. Several studies attribute betaine to a protective effect on the liver," the nutritionist explained, explaining that heat treatment leads to the loss of vitamins and the destruction of antioxidant components.
The canning process also causes the loss of some water-soluble vitamins, especially vitamin C.
However, canned beets are also a valuable source of nutrients, as canned vegetables are harvested at the height of the season when they are most nutrient-rich.
Pineapple
Baked pineapple can be an interesting addition to dishes, but when cooked, this delicacy can also lose valuable nutrients.
A study published in the journal Inflammatory Bowel Disease found that fresh pineapple was a much more powerful ally in preventing inflammatory bowel disease than processed pineapple.
Previously it was reported how women weighing 75-80 kg should eat in order to lose weight .
