The influence of cooked food and raw food on human beings, our bodies are very fragile and easy to get sick, so from eating raw food to eating cooked food in ancient times, the physical quality of human beings has also improved. Raw food can actually cause many diseases. The following are the effects of cooked food and raw food on human beings.

Effects of cooked food and raw food on human beings 1 Raw food helps to lose weight, but it also has risks.

There are many examples of eating raw food in human society. According to Kyle Poirot, Mongolian warriors can ride for days without firing.

They eat the raw blood of horses, or eat a piece of raw meat under the saddle at the end of riding. Of course, they also hope to eat cooked food at the end of the exercise.

Marseilles warriors like fermented raw milk and blood.

Inuit eat raw meat when hunting, or eat raw fish (frozen or fermented) as snacks. Of course, they hope that when they come back in the evening, they will have prepared meals for them.

Most of the food of South China Sea islanders is cooked underground. They even lit a small fire in a canoe and wrapped steamed fish in leaves.

Usually, hunters will eat the original soft parts (brain, bone marrow, tongue and liver) of animals immediately after killing them, and then cook, dry or mash the muscles.

What are the benefits of cooking food?

Many friends know that the disadvantage of cooking is the loss of food nutrition, but many foods really can't be eaten raw.

Many studies on the digestion of stomach and small intestine show that starch, fiber and some meat need to be cooked for human beings.

Starch in plant cells exists in the form of granules, and the granules around glucose are very small, which can be preserved for a long time even after grinding.

These starch granules are very stable and can last for thousands of years in a dry environment, but under the action of moisture and water, they begin to swell at about 57 degrees.

In the liquid state of 90 degrees, the particles are broken into pieces, the structure changes, and the starch is "gelatinized" and becomes soluble in water.

The more gelatinized starch is, the easier it is for enzymes to reach starch and be digested more completely.

This is why cooked starch is easier to digest and produces more energy than raw starch.

It may take longer for human beings to digest vegetables, because vegetables are rich in fiber, and some vegetables are particularly high in fiber, such as cabbage, kale and kale.

Digestive enzymes have little effect on these components. Generally speaking, dietary fiber can't be digested, but cooking can convert it into other more digestible components.

Probiotics in the intestine can decompose some fiber into short-chain fatty acids, and beans rich in fiber can be decomposed by fermentation, but it may lead to flatulence and gastrointestinal discomfort.

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Similarly, cooked meat products are easier to digest than raw meat, although they lose nutrition. For example, cooked beef digests four times faster than undercooked beef.

The influence of cooked food and raw food on human beings. Some water-soluble vitamins will be lost during cooking.

Raw food may contain more nutrients than cooked food. Some nutrients are easily inactivated or leached from food during cooking. Water-soluble vitamins, such as vitamin C and B vitamins, are particularly easy to lose during cooking. In fact, boiling vegetables may reduce the content of water-soluble vitamins by 50-60%.

Some minerals and vitamin A are also lost during cooking, although to a lesser extent. Fat-soluble vitamins D, E and K are mostly unaffected by cooking. Boiling leads to the greatest loss of nutrients, while other cooking methods preserve the nutrients of food more effectively. Boiling, roasting and frying are the best ways to cook vegetables while retaining nutrition. Finally, the length of heating time of food will affect its nutritional composition. The longer the food is cooked, the greater the nutritional loss.

Cooked food is easier to chew and digest.

Chewing is an important first step in the digestion process. The act of chewing breaks down large pieces of food into digestible small particles. Chewing improper food will make it more difficult for the body to digest, and may lead to flatulence and bloating. Moreover, compared with cooked food, raw food needs more energy and energy to chew properly. The process of cooking food will destroy some fibers and plant cell walls, making it easier for the body to digest and absorb nutrients.

Cooking can usually improve the taste and fragrance of food. Cooking grains and beans correctly can not only improve their digestibility, but also reduce the anti-nutritional substances they contain. Antinutrients are compounds that inhibit the human body from absorbing nutrients from plant foods.

Cooking has increased the antioxidant capacity of some vegetables.

Studies have shown that cooking vegetables can increase the utilization rate of antioxidants such as β -carotene and lutein. β -carotene is a powerful antioxidant, which is converted into vitamin A by the body. A diet rich in beta-carotene is associated with a lower risk of heart disease. The antioxidant lycopene is also more easily absorbed by your body when it comes from cooked food rather than raw food. Lycopene is associated with reducing the risk of prostate cancer and heart disease in men.

Cooking can kill harmful bacteria and microorganisms.

Cooking food can effectively kill bacteria that may cause food-borne diseases. However, fruits and vegetables are usually safe to eat as long as they are not polluted. Spinach, lettuce, tomatoes and bean sprouts are some of the most common polluted fruits and vegetables.

Raw meat, fish, eggs and dairy products usually contain bacteria. Escherichia coli, Salmonella, Listeria and Campylobacter are the most common bacteria in raw food. When the temperature exceeds140 F (60 C), most bacteria cannot survive, which means that cooking can effectively kill bacteria and reduce the risk of food-borne diseases.

The influence of cooked food and raw food on human beings. Is raw food more nutritious than cooked food?

Reminder: Food quality is the key, and cooked food is safer.

As we know, Japanese people prefer to eat raw food, not only some vegetables like to eat raw, but also some fish foods are often eaten raw. For some livestock meat, it is usually cooked for 5-7 minutes. The average life expectancy in Japan is over 80 years, which is also the longest in the world. So some people are thinking, is this related to their preference for raw food?

People often ask me in life, are raw eggs more nutritious than cooked eggs? This question is really difficult to answer. Because our human body needs seven kinds of nutrients, namely protein, fat, sugar, vitamins, inorganic salts (minerals), cellulose and water, and in most people's cognition, only high-protein foods are nutritious foods.

In fact, protein, fat, sugar and water are in great demand, and they are also indispensable for some trace elements and vitamins. Too much or too little of each nutrient is harmful to human health. Therefore, for nutrients, the first thing to do is a balanced intake, which is more conducive to health.

Which is more nutritious, raw food or cooked food?

Let's look at vegetables. The main nutritional characteristics of vegetables are rich in vitamins and dietary fiber. It also contains some elements and sugars. In fact, only a small amount of vitamins are lost from the vegetable incision into the water during cleaning, which may be dissolved in the vegetable soup during cooking, because they are lost without drinking the soup. Other nutrients will not change much. In the cooking process, we also need to add seasonings such as blending oil and salt to make its nutritional value more comprehensive.

Let's look at eggs again. As we know, the nutritional characteristics of eggs are that they contain a lot of protein, more than 90% of which are protein, and there are many trace elements, so they are regarded as the best nutritional food. In fact, these foods will not be changed or lost because of heating. Unless the eggs are fried, a small amount of protein is carbonized. Others, such as boiled eggs and poached eggs, basically do not change the original nutritional components of eggs. On the contrary, modern medical research shows that boiled eggs are more easily absorbed and utilized by the human body.

Let's look at other meat foods. We have to face more problems or cooking methods. If fried or fried, some nutrients will carbonize. Of course, you will lose a lot of fat and some fat-soluble vitamins. This is not a bad thing in my opinion. Because we are facing the problem of excess fat, which leads to obesity.

Raw food requires high quality, and heated food may be safer.

Because food can kill many parasites and some germs during heating, cooked food is safer. Especially in China, the economic conditions and medical level are relatively backward, so it is safer to choose cooked food.

Some people may ask, Japanese people often eat raw food, why do they seldom get sick? In fact, this has a lot to do with their developed economic conditions, advanced medical level, perfect medical system and the habit of regular physical examination, and many problems have been nipped in the bud. In contrast, many people around us have to wait until they get sick and even their lives are seriously affected. Moreover, some people don't want to be hospitalized in order to save money. They just want to eat some herbs. In fact, many major diseases are dragged out.

In addition, raw vegetables or meat have very high quality requirements, and even raw vegetables can minimize the risk of parasites or bacteria. For areas with better economic conditions, the requirements for food safety are higher, the quality of food is of course quite high, and the price is of course very expensive. Therefore, for people with ordinary conditions, ordinary food, especially meat. From the safety point of view, it is recommended to eat it after being fully heated, and not to eat it half-cooked or raw.