Is drinking raw vegetable juice secure and beneficial? Ayurveda expert on the proper and wrong way of consuming green veggies.
Uncooked vegetables are a staple of raw diets, which have gained popularity among fitness enthusiasts. The proponents of such diets assert that raw vegetables are fantastic for boosting immunity and preventing diseases since they retain many key vitamins and minerals that are lost during cooking. This might be true, however excess of anything is never a good thing, and moderation is always advised according to Ayurveda.
As winter draws near, people attempt to make the most of the plentiful supply of green leafy vegetables by incorporating them into their diets in as many novel ways as they can. During this time of year, some people also enjoy drinking raw vegetable juices. But are they all actually secure and safe? When it comes to eating green veggies, should you boil them or consume them raw?
According to a recent Instagram post by Dr Dimple Jangda, Ayurveda & Gut Health Coach, eating too many raw foods can put one at risk for developing certain stomach illnesses or indigestion.
WHY EATING TOO MANY RAW VEGGIES CAN BE DANGEROUS
“When compared to prepared foods, which have already been broken down by the heat, spices, and cooking procedure, raw foods are more difficult for the body to digest. They put less strain on the digestive system and are more bio-available for absorption. Some raw foods even include anti-nutrients that prevent food from absorbing nutrients at all. Cooking in moderation is advised. (Avoid cooking too much), “Dr Jangda adds.
“Your body is communicating with you if you’ve been having symptoms like nausea, exhaustion, dizziness, bloating, diarrhoea, or IBS. Ayurveda advises against consuming a lot of cold or raw foods since they can harbour parasites that cannot be removed by simple washing “the expert continues.
THE RIGHT WAY TO EAT GREEN VEGETABLES
To help with digestion, Dr Jangda advises gentle steaming, boiling, or cooking them with some spices. While some may argue that certain nutrients are lost during the cooking process, she claims that if you can’t digest it, the nutrients are useless to your body.
The nutritionist advises against cooking greens in pans made of aluminium or copper. “The easiest method to prepare greens is to fry, steam, sauté in oil or ghee with spices for a few minutes, or cook chopped leaves in your dal, soups, cereals, or with other vegetables,” she says.
VEGGIES TO AVOID IF RAW
- Raw spinach, chard, and cauliflower all contain oxalates that, when consumed in large quantities, can worsen kidney stones or even cause them. They can also prevent the absorption of iron and calcium.
- Raw kale contains goitrogens, which in large doses can interfere with thyroid function.
- Raw cruciferous vegetables such as cabbage, and broccoli in high amounts might affect the thyroid gland.
- Some people may experience bloating after consuming raw kale or bok choy.
VEGETABLES SAFE ENOUGH TO BE JUICED
Wheatgrass, Ginger, parsley, cucumbers, celery, carrots, beets, and cilantro. To avoid bloating and burping, don’t forget to sprinkle on a little salt.
