Have you ever heard that boiled vegetables represent a risk in a weight loss diet? I guess not.

I will explain why raw vegetables are preferred instead boiled vegetables.

Vegetables which are boiled in water are very impaired. For example, boiled cabbage usually loses 60% of its initial value.

Besides enzymes, through boiling are largely destroyed vitamins. One of the most important vitamin, vitamin C, whose main task is cleaning the blood is totally lost by boiling vegetables.

Also all mineral are eliminated through boiling water, so vegetables do not contain anything nutritious in them.

All these can happen also if you prepare vegetables on steams.

Lack of enzymes is therefore that more than three quarters of important mineral from the body cells can not be exploited by the body itself, storing its as residues.

With such enormous losses, most people are underfeed, even with a full stomach.

Starch and fructose are degraded through boiling, so they are changing all the chemical composition.

Thus they become a danger for people, achieving them obesity and weight gain.

Cooked fruits aren't supported by diabetics, another proof that the change suffered by sugar and starch through boiling is harmful.

Aroma and spice taste of each food is damaged through boiling, so most people use an artificial support:

- salt,

- sugar, both very harmful, increasing the risk of weight gain.

Cooked fruits and vegetables are eaten three to four times more quantitative than the raw fruits and vegetables, because the volume is decreasing through boiling, so fat depositions and weight gain can hardly be avoided.