Benefits of eating raw

 Eating foods raw (especially fruits, vegetables, nuts, and seeds) can offer some unique benefits because the nutrients aren’t exposed to heat, which can sometimes destroy or reduce them. Here are some key benefits of eating raw foods:

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🌱 Nutritional Benefits

• More vitamins preserved – Vitamin C, certain B vitamins, and some antioxidants can be lost during cooking.

• Active enzymes – Some raw foods contain natural enzymes that may aid digestion (though your body produces its own too).

• Higher water content – Raw fruits and veggies keep you hydrated and support skin health.

• Fiber intact – Great for digestion, bowel health, and satiety.

💪 Health & Wellness

• Weight management – Raw fruits and veggies are low in calories but high in fiber, making you feel full.

• Blood sugar balance – Many raw greens and vegetables have a lower glycemic impact.

• Heart health – Eating raw produce (like leafy greens, apples, carrots) has been linked to lower cholesterol and better cardiovascular health.

• Better skin – The antioxidants and hydration in raw foods can support clearer, glowing skin.

🥒 Practical Benefits

• Quick and easy – No cooking needed, just wash, chop, and eat.

• Natural flavor & crunch – Many people find raw foods refreshing and satisfying.

• Less processed – Fewer added fats, salt, or sugars that often come with cooked/prepared foods.

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⚠️ Things to keep in mind

• Not all foods are better raw: cooking tomatoes boosts lycopene, and cooking carrots boosts beta-carotene.

• Some foods (like beans, potatoes, and certain grains) should not be eaten raw because they contain compounds that can be harmful unless cooked.

• Balance is key—mix of raw and cooked is usually healthiest.