What is a key characteristic of raw foods in terms of health?

A key characteristic of raw foods is that they retain more enzymes and nutrients than cooked foods. This is primarily because cooking can often lead to the breakdown of heat-sensitive nutrients, such as certain vitamins and antioxidants. The process of cooking, particularly at high temperatures, can also destroy enzymes that play a role in digestion.

Raw foods, being unprocessed and uncooked, maintain their natural state, which allows for optimal nutrient availability. This is particularly important for fruits and vegetables, as they are rich in vitamins, minerals, and phytochemicals that contribute to overall health. Moreover, raw foods are often touted for their potential health benefits, including better digestion and greater energy density.

Understanding this characteristic is essential for nutrition coaches as they guide clients on making choices that align with their health goals. Emphasizing the benefits of raw foods can help in creating dietary plans that maximize nutrient intake.