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Dktr Sebi, Raw vs Cooked

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Published on Jul 16, 2009

This is Dktr Sebi in Philly after one of his lectures during the question and answers when someone asked about if cooking alkaline foods will or can you kill the foods by cooking it.

This is Khemistry 101

Whether your food is raw or cooked can also make a difference.

Tomatoes contain lycopene, a form of antioxidant. Antioxidants have been hailed for their ability to neutralize free radicals, which are linked to ageing, stroke and heart diseas.

"If you have fresh tomatoes, they have a total antioxidant potential of about 80,"
"But if you boil or can them the antioxidant potential goes up five or six-fold." "This happens because the lycopene in the raw tomato has been transformed to trans-lycopene in the cooked version, and trans-lycopene is much more readily absorbed."

Cooking makes the antioxidant, more available because you break down the cell wall with the cooking process.

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