4 Things We Should Know About Eating Healthy Foods

The way we cook our food impacts some of the nutrients that plants have synthesized for us. Some of these nutrients are water-soluble while others are fat-soluble.

The B vitamins, D1, B2, B3, B17, folic acid, and vitamin C, are all water-soluble. We also have the fat-soluble vitamins, which are vitamins A, D, E, and K. Here are the things we should know in order not to damage our food:

1. As plants synthesize vitamins for us, we harvest them and eat them. However, when we take this plant’s products to the kitchen and cook them at a high temperature, it can damage the delicate structure of these vitamins.

2. Vitamins are vital amines or vital amino acids. This is how the name “vitamins” came about. We have vitamins C, D, E, and so on. All those are vital amines, and they are sensitive to heat. They are thermosensitive.

When you put them in hot water and overcook them, those vitamins degrade and denature, and they no longer serve their purposes, particularly the water-soluble vitamins.

3. Experiments have shown that water-soluble vitamins have about 97% of their damage at 100 degrees Celsius, which is the boiling point of water.

Therefore, when we overcook our vegetables, we destroy approximately 97% of the folic acid, D vitamins, and vitamin C in them.

However, the fat-soluble vitamins are a little heat resistant. They are a little bit more stable at high temperatures. These are vitamin D, vitamin E, and vitamin K. At the boiling point of water, approximately 44% of them are damaged.

4. The best way to get 100% of the benefits of these vital amino acids is to eat them in their raw form as much as you can. This is why raw food must feature in your diet for you to maintain good health.

You need to eat raw food in the form of vegetable juices, fruit salads, vegetable salads, smoothies, and milk, such as coconut milk and almond milk in their raw form. You’ll be getting 100% of the vitamins with no damage.

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