Dr. Russell Blaylock, M.D. is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock writes The Blaylock Wellness Report newsletter and has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders.

Dr. Russell Blaylock, M.D.

Surprising Benefits of Cooking Food

Thursday, 14 Feb 2013 09:01 AM

By Russell Blaylock, M.D.

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How you prepare your food, as well as the choices you make, determines how much
you stand to gain from a healthy diet.
 
I often recommend that people blenderize their fruits and vegetables into a liquid. Blenderizing allows the body to absorb a much higher concentration of the beneficial flavonoids, vitamins, fiber, and minerals. But this doesn’t mean that you should avoid cooked foods. There are many surprising benefits from cooking fruits and vegetables.
 
Over the years, some studies have shown that while cooked vegetables had a potent anti-cancer effect, some raw vegetables didn’t. The reason is that cooked vegetables release the flavonoids that are found locked inside plant cells, beyond human digestive
capabilities alone.
 
Nutrients in raw vegetables are so difficult to release by normal chewing that we have to eat at least five servings to get any benefit. If you eat raw vegetables, it is important to chew them until they are a soft mush. That’s one reason why I recommend blenderizing. For more information on blenderizing, go here.
 
Steamed vegetables are a better alternative to eating unblenderized vegetables, since
steaming avoids high heat and the use of water.
 
Surprisingly, some vegetables contain compounds that can cause joint pains (peppers) and suppress thyroid function (kale, broccoli, and Brussels sprouts). Heating them destroys these harmful substances.
 
Whether you eat your fruits and vegetables raw, or whether you cook them, their quality is extremely important to your health. Here are tips on choosing wisely:
 
• Grow your own vegetables and fruits if possible. Produce from your own garden is the freshest possible and you have total control over the use of fertilizers and insecticides. Using hydroponics would allow you to grow produce in the winter.
 
• Buy locally grown foods. Talk to local farmers about herbicide and pesticide use. Hunt for an organic farm in your area.
 
• Buy organically fed and free-range meats.
 
• Wash all fruits and vegetables carefully.
 
• Buy produce that looks healthy. Plants with spots, discolorations, and bruises are not safe to eat. Plants infected with molds, viruses, and bacteria secrete powerful toxic substances to protect themselves, and these substances are toxic to people.
 
For tips on buying safer food, go here to read my special report "How to Avoid Poisonous Foods."
 
For more of Dr. Blaylock’s weekly tips, go here to view the archive. 

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Russell Blaylock, M.D., is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. Dr. Blaylock writes The Blaylock Wellness Report newsletter.
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