Why Your Intestinal Health is Important

The health of your intestines is vitally important to your overall health, because this is the main way your body absorbs vitamins and minerals through the food you eat. Obviously you have to eat the correct food in the first place, which has been correctly cooked to have high vitamin and mineral levels.

Processed food is of no use and when it comes to vegetables they lose their nutritional value when they are overcooked by excessively boiling. Steaming is the best method to cook vegetables as this will maintain high levels of vitamins and minerals and give vegetables cooked in this method a high nutritional value. Most frozen vegetables lose their nutrition in the process of freezing with the exception of peas and some of the new style packets of frozen vegetables available to steam.

Raw vegetables have not lost any nutrition in the same way fruit hasn’t. Most fruit with the exception of some desserts is eaten raw, a lot of vegetables are able to be eaten this way, most people eat raw carrots, and for example raw cabbage isĀ  eaten raw along with raw carrot in coleslaw.

Tinning fruit and vegetables also destroys them, with the exception of pineapple which has the same enzymatic qualities from the bromelain if it is tinned or fresh.

Fish and meats can both be overcooked and when burnt do not offer any health benefits and in fact in this state they can be a carcinogen.

Without the vitamins and minerals you absorb through the lining of the intestines your body would not be able to function properly.

The amino acid Glutamine is necessary for your intestinal health, because it is found in every cell in your body and is essential in the cells of the intestine lining keeping them protected and healthy. This allows the villi (part of the intestines) to absorb the nutrients. Glutamine is readily available in most foods especially vegetables. However as with most nutrients and explained it is easily destroyed by the process of cooking, good sources when eaten raw are cabbage, spinach and parsley.

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