WB RFD

Which is better: Raw or Cook, its debatable.

my personal humble idea is:

general rule:

cooking would oxidize the food, n deform the molecular structure;

however, plant cell wall needs cooking to break it down,

so Veg needs cooking; most other food, raw is good.

Protein: raw is best, cooked is the worst,

cos heat would deform protein, n make it difficult to digest,

un-digested protein would easily become one of the cos of cancer.

Raw protein are:

live Yogurt, live Kefir, raw Sprouted Bean/Grain, raw Nut, some Seed, Spirulina, Chlorella.

(Cheese is also a good source of protein though it is not raw)

(un-sprouted soy/bean/grain is not a good protein, cos it contains other chem which is not so good to the digestion, n to the brain;

n tofu is a little bit better, 立豆 is the very good.)

Fat:

if that is un-sat fat, no cooking pls, more heat, the un-sat fat would oxidized and become bad fat that would cos cancer.

Carb:

Raw Fruit/nut is good.

Veg needs cooking.

Mushroom:

Mushroom is neither animal, nor plant, its fungus, its cell wall also needs cooking to break down.

瓜, 果, 果仁, 種子, 根類, 藻類, 多宜生食;

蔬類, 菇類, 番茄, 則多須烹煑,

因其细胞壁厚纖维多, 必須烹煑, 才能破壁,
否則人胃無力吸收,
但搾汁生飲則甚好;

豆類, 穀類, 則绝對不宜生食,
最好是先發芽,
如烹煑亦最好先浸過夜;

豆類一般不宜多吃, 因其實極難消化,
經發芽, 成豆漿, 豆腐, 則較佳;
經長時間發酵成 納豆 則最好.

穀類如不發芽,

則以苦蕎麥 (Bulk Wheat), 燕麥 (Oat) 為最佳,

糙米, 紅米, 如不發芽, 如不浸過夜, 其實極難消化, 實不宜吃.

市售燕麥 (Oat) 則其實經已烹煮, 故其實浸水已可即食.

吃白米/碳水化合物時, 加醋/茄汁, 與蔬菜同食, 就可減低其問題;

但總不宜多吃.

燕麥 (Oat) 乃大補力氣, 可多吃.

生鮮蕃茄含有可致死的龍葵鹼

此一段資料, 真假尚須查証,

但煑熟蕃茄, 的確可以釋放較多茄紅素,

故蕃茄應煑熟.

http://www.wretch.cc/blog/hicarollin/232800