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Weight Loss Forum / General Topics / June 2004Question about veggies
A lot of you seem very knowledgeable about nutritional content and whatnot, so figured I'd ask here. I'd like to work on getting veggies into my diet. The problem is that I absolutely HATE a majority cooked vegetables everything from steamed to stir-fry. And, no, I wasn't brought up on veggies covered in sauces and cheeses - infact, as a child I loved to eat broccoli and cauliflower and asparagus and all that stuff that's good for you. The most these veggies every got was maybe some garlic, salt... maybe even added to pastas, but they were never loaded with cheese sauces or anything like that. Once into my teens I suspect my tastebuds went through some kind of transformation because now even the thought of cooked veggies makes me nauseous. One thing I don't mind is eating raw vegetables. Am I getting the same nutritional content if I eat them raw as opposed to eating them cooked? Not saying that I'm eating raw potatoes or raw brussel sprouts here - but broccolli, cauliflower, carrots, and so on... TIA! ~Liz Yes, it's pretty much the same nutritional content. > A lot of you seem very knowledgeable about nutritional content and whatnot, > so figured I'd ask here. [quoted text clipped - 17 lines] > > ~Liz >A lot of you seem very knowledgeable about nutritional content and whatnot, >so figured I'd ask here. [quoted text clipped - 13 lines] >saying that I'm eating raw potatoes or raw brussel sprouts here - but >broccolli, cauliflower, carrots, and so on... I think that, if anything, they're better for you raw. By all means enjoy them that way! You might find that you like vegetables cooked only a little, rather than cooked into mush as they so often are. Or maybe you'd like veggies that are cooked initially and then refrigerated -- say, added to a salad. I mean, you're fine with raw, but if you want to try branching out a bit :-). Chris > One thing I don't mind is eating raw vegetables. Am I getting the same > nutritional content if I eat them raw as opposed to eating them cooked? Not > saying that I'm eating raw potatoes or raw brussel sprouts here - but > broccolli, cauliflower, carrots, and so on... Raw vegetables are not worse than cooked, according to Dr Roy Walford. I eat a few pounds per day. Cabbage is a very cheap vegetable that is chock full of vitamins and tastes great. Shred it, add salt, and olive oil. If you feel adventurous, replace olive oil with a couple of raw eggs, the result may be to your liking. TO those who think that raw eggs are a huge threat to health, they are not as big risk as the media makes them to be. i > I'd like to work on getting veggies into my diet. The problem is that I > absolutely HATE a majority cooked vegetables everything from steamed to > stir-fry. People can and do dislike specific veggies. I dispise bell peppers (but love the hot ones) and parsnips (but love many other roots). The strategy to deal with this is to try other types. If you have only tried a few you likely like others. > Once into my teens I suspect my tastebuds went through some kind of > transformation because now even the thought of cooked veggies makes me > nauseous. Most folks go the other way towards liking them. > One thing I don't mind is eating raw vegetables. This makes me think you're overcooking them. When I was a kid I was fed squash that was boiled into flavorless mush and then mashed into submission. I hated squash. When I grew up I ate lightly sauteed squash and I loved it. I didn't even know it was the same vegitable. > Am I getting the same nutritional content if I eat them raw as > opposed to eating them cooked? Not exactly the same, but close. Overcooking ruins vitamins. Lighter cooking where the vegitable still has some snap to it does not. Raw is best for vitamins. Cooking converts some indigestible fiber into digestible starch. That's why root and tuber veggies like turnips are boiled then mashed, cooked into stews, baked, or whatever. If you look on the good databases sites, you'll see that 100 gm of raw broccoli has more fiber and less digestible carb than 100 gm of cooked broccoli. This is hard to tell with cups because cooked veggies fit more into a cup. If you like'em raw, eat'em raw. But do try lightly cooking them and do try more variety. > This makes me think you're overcooking them. When I was a kid I > was fed squash that was boiled into flavorless mush and then > mashed into submission. I hated squash. When I grew up I ate > lightly sauteed squash and I loved it. I didn't even know it was > the same vegitable. Doug, do you mean winter squash or summer? Who would do that to a poor defenseless zucchini?  SignatureWalking on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 > > This makes me think you're overcooking them. When I was a kid I > > was fed squash that was boiled into flavorless mush and then [quoted text clipped - 3 lines] > > Doug, do you mean winter squash or summer? Who knows. Boiled into flavorless mush and then mashed into submission was enough that I couldn't tell. It's not like I want to discuss poor cooking stills with my mom. It caused all of the kids to end up fairly good cooks in self defense so as a long term strategy it ended up working just fine. > Who would do that to a poor defenseless zucchini? Not at all like those agressive militant thorned blackberries! ;^) > A lot of you seem very knowledgeable about nutritional content and whatnot, > so figured I'd ask here. [quoted text clipped - 17 lines] > > ~Liz I'm no expert but I have always heard that raw veggies are BETTER than the cooked variety. Just make sure you wash them real good or buy organic. Em > I'm no expert but I have always heard that raw veggies are BETTER than the > cooked variety. Just make sure you wash them real good or buy organic. Organic veggies have even MORE need of thorough washing than non-organic. A lot has changed in the last 30 some-odd years since organic became fashionable. Once upon a time, organics didn't use pesticides (which was pretty obvious, looking at the organic produce, back then) and commercial pesticides left nasty residue. Now, the reverse is true. The pesticides used by modern non-organic farms are designed to break down into harmless substances after several days of sunlight and water, and typically leave no measurable residue by harvest. Organic farms are allowed to, and do use, "natural" pesticides that are far more nasty. Organic farms use pesticides that include copper sulfate, rotenone, and pyrethrum. In addition, organic vegetables that grow at ground level, such as lettuce, are sometimes found to be contaminated with E-coli bacteria from improperly cured manure. Signaturejamie (jamiemck@newsguy.com) "There's a seeker born every minute." |
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