Is drinking unpasteurized vegetable juice safe? Ayurveda specialists respond

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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 does not encourage consuming big amounts of raw foods or cold meals because they are home to parasites that cannot be eradicated by by washing them,” explains the expert.

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.

“Cooking, steaming, or briefly sautéing greens in oil or ghee while adding spices is the simplest way to prepare them. You may also cook chopped leaves in your dal, soups, cereals or with other veggies. Do not cook greens in pans made of aluminium or copper “the dietician claims.

VEGGIES TO AVOID IF RAW

1. Raw When consumed in significant quantities, oxalates found in spinach, chard, and cauliflower can aggravate kidney stones or even cause them. They can also prevent iron and calcium absorption.

2. Raw kale contains goitrogens, which can significantly impair thyroid function.

3. Consuming high quantities of raw cruciferous vegetables like broccoli and cabbage might cause thyroid gland disruption.

4. 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.