I have read from many quarters that a combination of cooked and raw vegetables would help you lose weight if included in the same meal. You may not know it, but the question of how to cook vegetables is very controversial: in fact, there are those who argue that raw vegetables do not provide the same nutritional principles as cooked ones , and that the important thing is not to “overcook the vegetables” but sauté it in a pan with a drizzle of oil (Cf. the oncologist Franco Berrino, but also the nutritionist Sara Farnetti), cooked but still consistent. On the contrary, many argue that vitamins and minerals are better preserved if eaten raw: not only the raw food fanatics think so, but also some who in the matter of diet recommend raw vegetables as a cure-all to lose weight faster, such as the physicist Dr. Furhman, of the Furhman diet I have already talked about. Could the truth lie somewhere in between?
Most likely yes : apart from the vegetables that necessarily require cooking, it is likely that you start your meal with a plate of raw (but well chewable) vegetables such as fennel, cucumbers or a carpaccio of champignons or chopped spinach to awaken the intestine, and a first course of wholemeal pasta or brown rice or legumes or cereals combined with sautéed or steamed vegetables may be the key to a faster metabolism.