Thumbs Up! The scientific journal Nutrition and Cancer published a study a few years ago which had an intriguing title: Raw and Cooked Vegetables, Fruits, Selected Micronutrients, and Breast Cancer Risk: A Case-Control Study in Germany.
Researchers at the University of Heidelberg compared the impact of raw and cooked vegetables on the development of breast cancer. One of the conclusions of this study was that as the amount of raw vegetables that were consumed increased, the risks of breast cancer decreased. The same effect was not observed for cooked vegetables!
Why the difference? The most likely reason is that high-heat denatures some of the protective phytochemicals, so the cooked vegetables no longer offered the same anti-cancer power as the raw vegetables. In fact, the researchers came to the very same conclusion at the end of their paper.
This study, as well as others, make the obvious suggestion: women should strive to eat more raw vegetables to reduce the overall risk of developing breast cancer. Women who consume a raw food diet certainly are less likely to get breast cancer than individuals who rarely eat uncooked veggies.
If you would like to read the original paper, click here to download it.