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From: Bryanna (
Subject:         Re: Raw food
Date: October 28, 2009 at 3:30 pm PST

In Reply to: Re: Raw food posted by Eran on October 27, 2009 at 7:08 pm:

Yes, this does cancel out some of the claims about
sprouts, but that isn't the only thing that sprouted
grains and seeds have to offer. (After all, the
Chinese always eat their sprouts cooked!)
Sprouting increases mineral and protein absorption
and amounts of vitamin C and A. But, according to
Jeff Novick, registered dietitian with a board here
on vegsource, it's not necessary to eat sprouts if
you eat lots of fruits, veggies and whole grains.

No, I would NOT say that bread is no good. Cooking
does destroy some nutrients, but not all by any
means. Look at the nutritional profile of
wholewheat bread, for instance: it contains almost 4
g of protein, at least 2 grams of fiber (up to 5),
respectable amounts of minerals such as calcium and
magnesium, iron and folate, zinc and selenium. B
vitamins are also present, and lignans, phenolic
acids, phytoestrogens, and other phytochemicals.

Cooking grains actually make some nutrients more
available to the body. Bulgur wheat, for instance,
has sustained people in the Middle East for
centuries. Bulgur is made by pre-cooking whole
wheat kernels, drying them, and then cracking them.
That's why it cooks so quickly. But, interestingly,
many of the wheat's naturally occurring vitamins and
minerals permeate the kernel during cooking thus
maintaining more nutritive content than other forms
of processed wheat products.

As Jeff Novick wrote on a forum on Dr. McDougall's
website, in answer to a question about sprouting
brown rice before cooking it:
"While you often hear this, I know of little real
evidence to support it and what does exit, shows
mixed results and the positive ones are minimal at

However, my main comment would be.. in relation to

I can see being concerned over increasing the
nutritional value and quality of an unhealthy
nutrient poor diet and the foods in it. But, of
course, the best way to do that would be to switch
to a higher nutrient dense, low calorie dense

But, if you are already doing that, and following a
high nutrient dense diet, then why would we need to
increase the nutrient value if it is already of a
very high nutrient density?

In Health
Jeff "

And in answer to a question about "superfoods",
including some sprouts, he wrote:
"Let us say that broccoli (or cranberry) sprouts may
have more of "x" (and/or "x" and "y") than just
plain broccoli (or cranberry) and they may have more
of ""x" (and/or "x" and "y") than any other food

Ok. Great!

But where is there ANY evidence that, in the context
of an overall healthy diet and lifestyle, that is
already nutrient rich, that this level of "x"
(and/or "x" and "y") matters at all?

And, almost always, this info you hear about these
foods is only in relation to one or two (or maybe a
few) isolated nutrients and in regard to one aspect
(cancer) that was seen in some isolated
"reductionist" studies. But, not at all in relation
to the 100s and 1000s of other chemicals in the food
or other 100 of other aspects of our health.

Remember, more is not always better.

When we look at long lived healthy populations, we
do not see the consumption of any of these super
foods as a common denominator.

In Health

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