Of
Werner Bartens
Actually, only the recipes are missing. After all, the study not only distinguished how much fruit and vegetables the participants ate, but also whether cabbage, carrots, etc. were eaten raw or cooked. Almost 400,000 subjects were included in the study, which covered an observation period of twelve years. Scientists from the University of Oxford were in charge – and they come in the journal Frontiers in Nutrition came to the conclusion that raw food reduces the risk of developing or even dying from cardiovascular diseases by eleven and 15 percent, respectively. However, a similar effect was not observed for cooked vegetables.