Vegetables ..... Raw or Cooked?

We all believe that raw vegetables are healthier to eat than cooked vegetables. Well, according to a study released from the Western Regional Research Center, United States Department of Agriculture, that may not be true.

The study showed that a little steam treatment could be even better. The USDA-ARS research suggests that steaming might improve the cholesterol-lowering capabilities of certain produce.

The cholesterol-lowering potential of foods and food fractions have been evaluated by determining their bile acid-binding potential. Reducing bile acid recirculation lowers cholesterol by reducing fat absorption and use of cholesterol to synthesize bile acid. Secondary bile acids increase the risk of cancer. Bile acid-binding potential is related to lowering the risk of heart disease as well as cancer prevention.

It's not clear why, but the steamed veggies did a better job of binding to bile acids. And that's a good thing. It means more bile acids get excreted, which in turn means the liver needs more bad LDL cholesterol to make bile -- which means there's less LDL circulating in your body. This in turn helps fight heart disease and cancer.