Effects on nutritional contect of food

Proponents of raw foodism argue that cooking food increases the risks of some of the dertrimental effects on foo or health.They point out during cooking of vegetables and fruit containing vitamin C is the skin, however research has shown that in the specific case of caratenoids a greater proportion is absorbed from cooked vegetables than raw vegetables.German research in 2003 shoed that significant benefits in reducing breast cancer risk when large amounts of raw vegetables matter are included in the diet.The authours attribute some of the this effect to heat-labiler phytonutrients.Sulforaphane, a glucosinate breakdown products, which may be found in vegetables such as broccoil, has been shown to be protective against prostate cancer, however much of it is destroyed when the vegetable is boiled.