Flavonoids and Food Myths
Raw foodists believe that maximum benefit is derived from eating foods raw, but this may not be true in all cases. Certainly raw vegetables are good for us in many ways and deliver maximum vitamins, minerals and fiber in their raw state. But other benefits are derived from cooking vegetables because the process of cooking releases flavonoids that are not accessible to humans until the vegetables have undergone the cooking process.
What are flavonoids and why are they important? The Linus Pauling Institute at Oregon State has a great article on its web site that summarizes these answers. The article, called Antioxidant Activities of Flavonoids (http://lpi.oregonstate.edu/f-w00/flavonoid.html) tells us basically that Ã¢â‚¬Å“Flavonoids are compounds found in fruits, vegetables, and certain beverages that have diverse beneficial biochemical and antioxidant effects. . . . The flavonoids have aroused considerable interest recently because of their potential beneficial effects on human health–they have been reported to have antiviral, anti-allergic, antiplatelet, anti-inflammatory, antitumor and antioxidant activities.
So, while itÃ¢â‚¬â„¢s great to eat raw fruits and vegetables, there are lots of benefits to cooked foods as well. The best approach: eat plenty of both! Try Welltrients Greens!
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