Originally Posted by Rubystars
Cooking breaks down the hard cell walls of plants to some degree making nutrients more available and reducing toxins such as those that harm your thyroid in cruciferous vegetables. With all the recalls of produce going on now and then I think it's safer to cook them to kill bacteria too.
I still eat raw fruit and some vegetables raw but I wash them very, very well.
Overall I think cooking is the way to go until I stop seeing so many recalls of contaminated produce.
I even got concerned enough to heat up melon a little in the microwave before eating a couple of times because of all the people getting sick from eating tainted melons.
I use Grapefruit Seed Extract (GSE) on all raw fruits and veggies. Because of colon problems, I am not supposed to eat ANY raw fruits and veggies--though a couple of the doctors said I could eat salad once in a while. If I eat it more than two days in a row, I start having colon problems. I have learned to fix the salad and then microwave it for about 20-30 seconds--this starts the digestive process before I even put it in my mouth (where more of the digestive process takes place--so chew very well).
PS: The salmonella (etc) is on the peel of the melon. If you wash it carefully (with a soft brush and GSE mixture), you should not have to worry about cooking it. I do that with everything that requires me to cut through the skin--apples, avocados, melons, etc.