5 Foods You Should Cook Before Eating

 2. Cruciferous Vegetables

Cruciferous vegetables contain some chemicals that block the production of the thyroid hormone in the body. Hypothyroidism can cause you to gain weight, get cold hands and feet, become fatigued, reduce your libido, turn your hair dry, and cause constipation. By cooking cruciferous vegetables, you reduce this effect by some two-thirds. Cruciferous vegetables include arugula, broccoli, kale, cauliflower, cabbage, turnips, collard greens, bok choy, Brussels sprouts, radishes, rutabaga, and watercress.

3. Tomatoes  

Tomatoes are known for their high levels of lycopene, a potent antioxidant, but lycopene levels jump through the roof when tomatoes are cooked. Cornell University conducted a study in which the ability to absorb lycopene cooked at varying temperatures was measured; tomatoes were heated for 2 minutes, 15 minutes, and 30 minutes. Levels of these disease-fighting warriors went up with each incremental increase in heating.

4. Leafy Greens                   

Oxalic acid is found in many leafy greens and can be an irritant. It also blocks iron and calcium absorption. By lightly steaming or cooking greens, oxalic acid is reduced in foods like spinach and chard.

5.Corn  

Cooking corn increases its antioxidant activity; when the ability to quench free-radicals was measured, cooked corn outperformed raw corn by between 25 to 50 percent! Cooking corn releases a phytochemical called ferulic acid, which is an anti-cancer superstar. Ferulic acid is present in tiny amounts in most fruits and vegetables, but it is found in very high amounts in corn. Cooking corn helps increase your body’s absorption of ferulic acid by a gargantuan 500 to 900 percent.

    

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