raw vs. cooked vegetables.

I have started preferring most of my vegetables raw rather than
cooked. This certainly answers the questions about how many of the
vitamins are lost during cooking. That would be zero! Carrots,
broccoli, cauliflower, apples, turnips, cabbage (esp cabbage, but that
may due partly to the lingering smells from cooking as well), all
taste better raw to me. Acutally, potatoes are not bad raw, but I
prefer those cooked. To me, cooking a bell pepper ruins it, because I
relish the snap and texture of raw.

Thinking about this, I recall living in Montana and trying a sugar
beet once. Those are the huge rutabega-looking things they harvest and
make sugar from. They are very good raw too, with texture like a raw
turnip or rutabega, but much sweeter. I'm a little surprised they
aren't sold in supermarkets. dkw

wrote in message
...
I have started preferring most of my vegetables raw rather than
cooked. This certainly answers the questions about how many of the
vitamins are lost during cooking. That would be zero! Carrots,
broccoli, cauliflower, apples, turnips, cabbage (esp cabbage, but
that
may due partly to the lingering smells from cooking as well), all
taste better raw to me. Acutally, potatoes are not bad raw, but I
prefer those cooked. To me, cooking a bell pepper ruins it, because
I
relish the snap and texture of raw.

I like vegetables both raw & cooked. I definitely prefer carrots raw
and could eat a pound of them in one sitting easily (but I don't). I
also love raw bell peppers of any color (red, green, yellow,
orange...). I'll eat raw broccoli in a salad or with some dip like
fat free ranch dressing. I don't know if I've ever tasted raw turnip
but I'll have to give it a try sometime.

--
Liz

Elizabeth Blake said...

wrote in message
...
I have started preferring most of my vegetables raw rather than
cooked. This certainly answers the questions about how many of the
vitamins are lost during cooking. That would be zero! Carrots,
broccoli, cauliflower, apples, turnips, cabbage (esp cabbage, but
that
may due partly to the lingering smells from cooking as well), all
taste better raw to me. Acutally, potatoes are not bad raw, but I
prefer those cooked. To me, cooking a bell pepper ruins it, because
I
relish the snap and texture of raw.

I like vegetables both raw & cooked. I definitely prefer carrots raw
and could eat a pound of them in one sitting easily (but I don't). I
also love raw bell peppers of any color (red, green, yellow,
orange...). I'll eat raw broccoli in a salad or with some dip like
fat free ranch dressing. I don't know if I've ever tasted raw turnip
but I'll have to give it a try sometime.

--
Liz


Keep in mind that fruits and vegetables in transit across country can lose
50% or more of their nutritional value in the days before delivery.

Lay in a corn field and eat sweet corn and it will never be more nutritious
after harvesting.

I don't know about making bread with bagged flour. You'd be better off
grinding your own flour and making your own that way. Highly unlikely.

A hint that frozen vegetables (depending on added ingredients) are more
nutritious and fresher than harvested and shipped veggies. There are just
some fruits and veggies that can't be flash frozen. Mainly fruits, like
tomatoes and apples, etc.

I can't vouch for canned and jarred veggies. Haven't done my homework for
them yet.

Who said "Everyone should tend a garden"? Freud?

Best,

Andy

--
All Posts Blocked From: @yahoo|@gmail|@hotmail|@webtv

On Jan 11, 3:13*am, "Andy q" q wrote:
Elizabeth Blake said...





wrote in message
...
I have started preferring most of my vegetables raw rather than
cooked. This certainly answers the questions about how many of the
vitamins are lost during cooking. That would be zero! Carrots,
broccoli, cauliflower, apples, turnips, cabbage (esp cabbage, but
that
may due partly to the lingering smells from cooking as well), all
taste better raw to me. Acutally, potatoes are not bad raw, but I
prefer those cooked. To me, cooking a bell pepper ruins it, because
I
relish the snap and texture of raw.

I like vegetables both raw & cooked. *I definitely prefer carrots raw
and could eat a pound of them in one sitting easily (but I don't). *I
also love raw bell peppers of any color (red, green, yellow,
orange...). *I'll eat raw broccoli in a salad or with some dip like
fat free ranch dressing. *I don't know if I've ever tasted raw turnip
but I'll have to give it a try sometime.

--
Liz

Keep in mind that fruits and vegetables in transit across country can lose
50% or more of their nutritional value in the days before delivery.

Lay in a corn field and eat sweet corn and it will never be more nutritious
after harvesting.

I don't know about making bread with bagged flour. You'd be better off
grinding your own flour and making your own that way. Highly unlikely.

A hint that frozen vegetables (depending on added ingredients) are more
nutritious and fresher than harvested and shipped veggies. There are just
some fruits and veggies that can't be flash frozen. Mainly fruits, like
tomatoes and apples, etc.

I can't vouch for canned and jarred veggies. Haven't done my homework for
them yet.

Who said "Everyone should tend a garden"? Freud?

Best,

Andy

--
All Posts Blocked From: @yahoo|@gmail|@hotmail|@webtv- Hide quoted text -

- Show quoted text -

Good point. Even field corn tastes great raw if you pick it before it
matures and dries out. Another point worth making in regards to
vegetables and fruit is that the nutrition stated on labels, etc. is
only averages. I remember a few years ago studying the nutrition of
alfalfa hay. I was raising cattle at the time and growing the stuff.
Anyway, depending on how the hay is grown, the protein content can be
way off. It seems obvious when we eat fruit that may be sweet or may
be fibrous, woody and rather tasteless, the huge difference conditions
bring about.

I often prefer frozen or even canned to fresh though. Here's why.
Often when I get home with my fruit or vegetable purchases, I wish I
had bought a lot more or a lot less. One taste tells me if it is good
or not, but with some produce it is very hard to tell just by looking.
Mass harvesting though, like they do for canning and freezing requires
that they pay special attention to the initial quality. Frozen
blueberries and strawberries are examples and I buy those instead of
fresh. Also they are cheaper usually.They just aren't likely to
package tons of food that is not good quality, yet it is offered every
day in supermarkets as fresh. Often a sale on a particular item is a
red flag, but not always of course. Foods like bananas and golden
delicious apples are easy to judge just by looking, but tangerines,
oranges, strawberries (can be tasteless), watermelon (may be under or
overripe), plums, many apples particularly red delicious, cantelope
are examples of the hit and miss phenomenon of buying fresh. Even with
an educated nose, sense of touch and experience, I have been burned so
many times buying fresh and winding up tossing the food. dkw

On 11 jan, 13:40, " wrote:
On Jan 11, 3:13*am, "Andy q" q wrote:





Elizabeth Blake said...

wrote in message
....
I have started preferring most of my vegetables raw rather than
cooked. This certainly answers the questions about how many of the
vitamins are lost during cooking. That would be zero! Carrots,
broccoli, cauliflower, apples, turnips, cabbage (esp cabbage, but
that
may due partly to the lingering smells from cooking as well), all
taste better raw to me. Acutally, potatoes are not bad raw, but I
prefer those cooked. To me, cooking a bell pepper ruins it, because
I
relish the snap and texture of raw.

I like vegetables both raw & cooked. *I definitely prefer carrots raw
and could eat a pound of them in one sitting easily (but I don't). *I
also love raw bell peppers of any color (red, green, yellow,
orange...). *I'll eat raw broccoli in a salad or with some dip like
fat free ranch dressing. *I don't know if I've ever tasted raw turnip
but I'll have to give it a try sometime.

--
Liz

Keep in mind that fruits and vegetables in transit across country can lose
50% or more of their nutritional value in the days before delivery.

Lay in a corn field and eat sweet corn and it will never be more nutritious
after harvesting.

I don't know about making bread with bagged flour. You'd be better off
grinding your own flour and making your own that way. Highly unlikely.

A hint that frozen vegetables (depending on added ingredients) are more
nutritious and fresher than harvested and shipped veggies. There are just
some fruits and veggies that can't be flash frozen. Mainly fruits, like
tomatoes and apples, etc.

I can't vouch for canned and jarred veggies. Haven't done my homework for
them yet.

Who said "Everyone should tend a garden"? Freud?

Best,

Andy

--
All Posts Blocked From: @yahoo|@gmail|@hotmail|@webtv- Hide quoted text -

- Show quoted text -

Good point. Even field corn tastes great raw if you pick it before it
matures and dries out. Another point worth making in regards to
vegetables and fruit is that the nutrition stated on labels, etc. is
only averages. I remember a few years ago studying the nutrition of
alfalfa hay. I was raising cattle at the time and growing the stuff.
Anyway, depending on how the hay is grown, the protein content can be
way off. It seems obvious when we eat fruit that may be sweet or may
be fibrous, woody and rather tasteless, the huge difference conditions
bring about.

I often prefer frozen or even canned to fresh though. Here's why.
Often when I get home with my fruit or vegetable purchases, I wish I
had bought a lot more or a lot less. One taste tells me if it is good
or not, but with some produce it is very hard to tell just by looking.
Mass harvesting though, like they do for canning and freezing requires
that they pay special attention to the initial quality. Frozen
blueberries and strawberries are examples and I buy those instead of
fresh. Also they are cheaper usually.They just aren't likely to
package tons of food that is not good quality, yet it is offered every
day in supermarkets as fresh. Often a sale on a particular item is a
red flag, but not always of course. Foods like bananas and golden
delicious apples are easy to judge just by looking, but tangerines,
oranges, strawberries (can be tasteless), watermelon (may be under or
overripe), plums, many apples particularly red delicious, cantelope
are examples of the hit and miss phenomenon of buying fresh. Even with
an educated nose, sense of touch and experience, I have been burned so
many times buying fresh and winding up tossing the food. dkw- Masquer le texte des messages précédents -

- Afficher le texte des messages précédents -

Thanks for this valuable information. It seems to me that fruits,
especially oranges, tasted better in the 70's. Am I wrong?

On Jan 11, 10:06*am, wrote:
On 11 jan, 13:40, " wrote:





On Jan 11, 3:13*am, "Andy q" q wrote:

Elizabeth Blake said...

wrote in message
...
I have started preferring most of my vegetables raw rather than
cooked. This certainly answers the questions about how many of the
vitamins are lost during cooking. That would be zero! Carrots,
broccoli, cauliflower, apples, turnips, cabbage (esp cabbage, but
that
may due partly to the lingering smells from cooking as well), all
taste better raw to me. Acutally, potatoes are not bad raw, but I
prefer those cooked. To me, cooking a bell pepper ruins it, because
I
relish the snap and texture of raw.

I like vegetables both raw & cooked. *I definitely prefer carrots raw
and could eat a pound of them in one sitting easily (but I don't). *I
also love raw bell peppers of any color (red, green, yellow,
orange...). *I'll eat raw broccoli in a salad or with some dip like
fat free ranch dressing. *I don't know if I've ever tasted raw turnip
but I'll have to give it a try sometime.

--
Liz

Keep in mind that fruits and vegetables in transit across country can lose
50% or more of their nutritional value in the days before delivery.

Lay in a corn field and eat sweet corn and it will never be more nutritious
after harvesting.

I don't know about making bread with bagged flour. You'd be better off
grinding your own flour and making your own that way. Highly unlikely.

A hint that frozen vegetables (depending on added ingredients) are more
nutritious and fresher than harvested and shipped veggies. There are just
some fruits and veggies that can't be flash frozen. Mainly fruits, like
tomatoes and apples, etc.

I can't vouch for canned and jarred veggies. Haven't done my homework for
them yet.

Who said "Everyone should tend a garden"? Freud?

Best,

Andy

--
All Posts Blocked From: @yahoo|@gmail|@hotmail|@webtv- Hide quoted text -

- Show quoted text -

Good point. Even field corn tastes great raw if you pick it before it
matures and dries out. Another point worth making in regards to
vegetables and fruit is that the nutrition stated on labels, etc. is
only averages. I remember a few years ago studying the nutrition of
alfalfa hay. I was raising cattle at the time and growing the stuff.
Anyway, depending on how the hay is grown, the protein content can be
way off. It seems obvious when we eat fruit that may be sweet or may
be fibrous, woody and rather tasteless, the huge difference conditions
bring about.

I often prefer frozen or even canned to fresh though. Here's why.
Often when I get home with my fruit or vegetable purchases, I wish I
had bought a lot more or a lot less. One taste tells me if it is good
or not, but with some produce it is very hard to tell just by looking.
Mass harvesting though, like they do for canning and freezing requires
that they pay special attention to the initial quality. Frozen
blueberries and strawberries are examples and I buy those instead of
fresh. Also they are cheaper usually.They just aren't likely to
package tons of food that is not good quality, yet it is offered every
day in supermarkets as fresh. Often a sale on a particular item is a
red flag, but not always of course. Foods like bananas and golden
delicious apples are easy to judge just by looking, but tangerines,
oranges, strawberries (can be tasteless), watermelon (may be under or
overripe), plums, many apples particularly red delicious, cantelope
are examples of the hit and miss phenomenon of buying fresh. Even with
an educated nose, sense of touch and experience, I have been burned so
many times buying fresh and winding up tossing the food. dkw- Masquer le texte des messages précédents -

- Afficher le texte des messages précédents -

Thanks for this valuable information. It seems to me that fruits,
especially oranges, tasted better in the 70's. Am I wrong?- Hide quoted text -

- Show quoted text -

That could be. It could be lots of things. Perhaps they have altered
the fruit slightly through selection or genetic engineering to make it
easy to ship or to make more money, cater to demand, etc, or it could
be they pick the fruit earlier to have a longer shelf time, or ship a
different variety because it keeps better or is more prolific, etc. I
know they have done all of the above with tomatoes. With apples, lots
of the old familiar varieties, esp. cooking/canning varieties have
simply been lost as demand has shrunk. This happened to animals as
well, so you have turkeys appearing with huge breasts since that's
what sells, and pork with much less fat since there is not much demand
for lard any more. I think there are very few fruits that do as well
having been picked green. Bananas seem to be an exception though. The
vast majority of the fruit is quite green and hard when you buy it.
What I remember growing up in Indiana was the wild strawberries. They
still are around, but not so many. They were smaller and much tastier
than anything commercially available. Apparently the variety has a
very short shelf life, so you never seen anything like it in the
supermarket. Another food that I used to gather in Alaska was wild
cranberries. Unlike Ocean Spray, they are smaller and more fruity
tasting...a definite flavor improvement. dkw

wrote:

Good point. Even field corn tastes great raw if you pick it before it
matures and dries out.

I have relatives who live in dairy country. Feed corn has a period of
about a day when it's delicious if picked. After that it starts to go
from sweet to starchy and it begins to dry out. It being intended for
the cattle fields full of it are grown to turn starchy and dry out on
purpose. Since they live near the fields they try it daily when it
gets
near the right day. Once per year the phone calls went out and the
city folks in the family would pile into cars and go have a big corn
cookout. When there's hundreds of acres of corn grown for cattle,
humans eating it one day don't even make a dent in total production.

... It seems to me that fruits,
especially oranges, tasted better in the 70's. Am I wrong?

It seems to me that I was a lot younger in the 70's so my taste buds
probably worked better. As far back as I can remember I can recall
people saying the food tasted better when they were young.

Since heritage tomatoes and other veggies taste better than the ones
from big commercial farms I wouldn't be suprised that if you could
move backwards in time without that bias I mention, you'd find food
tasting better because of less selective breeding.

Because of these two offsetting aspects, I don't think there's any
way to tell if you're right or wrong objectively. But tastes are
subjective and so it's definitely true for me in person.