Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

The Raw Deal

Broccoli Stalk, Celery, and Radish Salad

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

from Fine Cooking #117, pp.38-39

I enjoy raw food tremendously. What could be better than a fresh, perfectly ripe peach, for example, with its heady floral scent and dripping juice? But as a cook, I also get excited about what happens when that peach meets a hot pan and, say, some cinnamon. In just minutes, it’s transformed into something equally luscious yet different; it becomes warm and comforting with a deeper, richer flavor.

But many of my readers ask if cooking that peach, or any fruit or vegetable, destroys its nutritional value. Is it better to eat it raw? A growing contingent of raw-food advocates says yes. They claim that heating produce destroys what’s healthiest about it, turning it from a “living food” full of active enzymes and nutrients into something basically devoid of benefits. While they do have a point, there’s no need to ditch your stove. The answer isn’t in the all-raw or overcooked extremes. As usual, it lies happily in the middle.

Featured recipe:

Broccoli Stalk, Celery, and Radish Salad
Broccoli Stalk, Celery, and Radish Salad

Raw food is whole food
Eating produce raw means that you’re consuming it in its unprocessed form, which is usually a good thing from a health standpoint. Take an apple, for example. Eaten fresh, it’s full of phytonutrients, vitamins, minerals, and fiber. When you peel it and cook it down to applesauce, it loses much of its nutritional value but still has some benefits. Take it a step further by smothering it in pastry and sugar for a pie and you have another ball game entirely—tasty yes, but not nearly as good for you. The main reason raw foodies find they feel better and lose weight is that they eat more unprocessed, whole foods and less pie and the like.

More Delicious Ways to Go Raw
Brazilian Chicken Salad Sandwich with Raw Celery & Grated Beets recipe No-Cook Zucchini & Yellow Squash Ribbons with Daikon, Oregano & Basil recipe Arugula, Carrot & Raw Celery Root Salad with Almonds recipe Raw Asparagus Pesto recipe
Brazilian Chicken Salad Sandwich with Raw Celery & Grated Beets   No-Cook Zucchini & Squash Ribbons with Daikon, Oregano & Basil   Arugula, Carrot & Raw Celery Root Salad with Almonds   Raw Asparagus Pesto

Cooking has pros and cons
Even in the most healthful recipes, the very act of cooking destroys many nutrients, since some, like vitamin C and the B vitamins, are heat sensitive. Heat also kills enzymes in foods like the cruciferous vegetables broccoli and cauliflower. Since these enzymes activate the antioxidants in the vegetable, destroying them likely reduces the vegetable’s healing power.

On the other hand, cooking actually concentrates and activates some antioxidants, making them more potent and more easily absorbed. That’s why tomato sauce has considerably more antioxidant oomph than fresh tomatoes, and cooked carrots are richer in beta-carotene than raw. Heat also breaks down the food’s cell walls, releasing many nutrients held inside and making them more available to our bodies for digestion.

The bottom line is that both raw and cooked produce offer distinct benefits. So mix things up to cover your bases and enjoy all of the culinary possibilities.

Photos: Scott Phillips


Leave a Comment


  • Ashtonjames | 05/12/2016

    this is really delicious

Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.