There are numerous foods that when consumed in raw form provide us with many more benefits than if we cook them, they allow to conserve all the nutrients (proteins, carbohydrates, lipids), and mainly the micronutrients (vitamins and minerals) and some enzymes destroyed during the cooking. Another advantage is that when vegetables are eaten raw you have to chew more. The feeling of satiety is faster and tends to eat less.
Some foods are:
Broccoli: When you cook, you lose that enzyme that protects us against cancer and also improves our digestions. To eat them raw, I recommend cutting them into very small pieces. Ideal for weight loss.
Red pepper: If we consume it raw, we fight constipation, the stomach will digest it better and we will obtain multiple vitamins and antioxidants. Very tasty to add to salads and ceviche.
Onion: If you cook it, many of those enzymes that take care of our digestions and that provide healthy minerals and antioxidants are lost by 60%. You will accelerate your metabolism and, in addition, you will benefit from a substance called glucokinin, which helps us reduce blood sugar.
Green apple: It is best to consume a green apple in the morning with skin included. A very healthy way to eliminate fats and thus, get a flat stomach.
Garlic: If we consume it raw, we will obtain many more benefits, since when cooking we lose allicin, a component that acts as a natural antibiotic and as a purifier of our organism
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