What benefit can cooking provide to legumes and grains, counteracting some of the perceived downsides of eating them strictly raw?
Answer
It can deactivate certain naturally occurring anti-nutrients.
Some sources suggest that cooking can deactivate certain naturally occurring anti-nutrients found in legumes and grains, which makes their minerals more accessible to the body.
Related Questions
What is the commonly cited maximum temperature threshold for food to be considered "raw"?Which preparation method is described as perhaps the most popular for creating texture and preserving food long-term in a raw diet?Which components crucial to the raw diet are typically required to be sprouted before consumption?What is a major claimed advantage for digestive health among raw food proponents?For which two nutrients is the bioavailability often noted to increase when tomatoes and carrots are cooked lightly?For someone following a raw vegan path, which nutrient requires supplementation as it is almost exclusively found in animal products?What is a significant nutritional drawback mentioned regarding raw plant-based foods concerning energy requirements?What is a known risk when consuming raw animal products like raw fish or unpasteurized dairy?What benefit can cooking provide to legumes and grains, counteracting some of the perceived downsides of eating them strictly raw?Which specific preparation technique is used to create raw crackers or raw breads?If someone strictly follows a 100% raw diet, what is the primary safety concern regarding fat-soluble vitamins?