I like them better raw too. Can't stand the taste of steemed or cooked veggies... Well some of them....

Lol so relatable

@@lindan779 god I know how you feel, I always manage to make them super soggy

Dude same

Nothing could be easier than steaming vegetables... and nothing tastes better than brussels sprouts steamed al dente.

No. Wrong. Cooked vegetables still have 15% of nutrients whereas Raw vegetables contain 100% of nutrients. He is making the point that in some cases Raw food is harder to digest.

@@PixelsWorkshopVideos No, I think they usually have a lot more than 15%. But it depends how you cook them, and how long you cook them for. The longer you cook, the more nutrients they will lose.

@@mbd501 What you think is wrong. Do not think or speculate, just Read and educate yourself. I provided a factual information, you should fact-check and then comment, otherwise you will become a fool publically.

@@mbd501 I liked that, excellent from your side. Let me go deeper into it; The thing is, that 'some' Vitamins are perfectly fine when they are exposed to heat, for example A, D, E and K, on the other hand vitamins like C, B, B1(thiamine), B2(Riboflavin), B3(Niacin), B5(Pantothenic Acid), B6, B9(which is Folic Acid) and B12 among a lot more are completely obliterated after being exposed to heat, therefore your source, which I was familiar with, pay attention that they tend to take into account a limited spectrum of vitamins (also they completely dismiss Enzymes which are another whole world) so if I Cook a Carrot, I will still have 100% of the original amount of vitamin A but if I take into account vitamin B6 original 100%, now for simplicity's sake the final amount after cooking will be averaging 50%, since 100% of A + 0% of B6 divided by 2 is 50%. Now here is where the interesting part comes, if we include Enzymes to the equation, the drop in Nutritional Content becomes exponential as time passes, as an average, it has been demonstrated that only a 10%-15% of original nutritional content survives. I have a good book that touches some points "The complete Book of Enzyme Therapy" which is being used at Harvard's University Med. Grad School and is a master-piece about the topic. You seem like a smart person, a pleasure to share some words with you.

@@PixelsWorkshopVideos Thanks, you too. Yes, I knew that Vitamin C was more likely lost from cooking than Vitamin A. Will have to do more research into the other ones.

I now half cook. I like crunchy veggies.

I don't literally like vegetables, I'm a picky eater, but I'm eager to eat for my diet. As an Asian it's not going easy to eat raw veggies when you buy it in public Mart (street market) I buy there because for the cheap price

I’m Asian living in Asia too. I once asked a traditional Chinese doctor about eating salad and she said don’t eat in large amount and daily because of parasites that we cannot see. Cooking vegetables can kill parasites with heat. My mom once said women should not be eating too much raw vegetables because it’s cold to the body and can cause a lot of white discharge. So I eat more of cooked vegetables (at least blanched) than raw and wash my vegetables by soaking and washing with salt.

Not necessarily true. I'm Korean and in Korea, people eat a lot of raw vegetables, too. It's kind of Korean salad which is mixed with such things like soy sauce, salt, Gochoo-jang (Korean chili sauce) and even Doen-jang (Korean miso). I have found that in many parts of China and South East Asia, they often fry vegetables in so-called vegetable oils, but in Korea, we don't usually fry them. We usually mix boiled, steamed or raw vegetables with the sauces. We sometimes put some wild sesame oil or sesame oil, too but it's not much and sometimes we cook them without those oils. The only problem is that even in Korean, people want more sugar, carbs, too much protein and bad fat like in most of other countries. ( * Doen-jang is Korean miso which is made only of beans and salt whereas Japanese miso is made of wheat flour, too. That's why Japanese miso has sweeter taste but obviously not good for the body in that point though it generally has good points for the body. However, a lot of factory-made Korean Doen-jang is made of wheat flour, too now. Again, it's because Korean people are also used to the sweeter taste. Plus, a lot of Doen-jang is made with the USA produced GMO beans so I don't buy it at the supermarket. I only buy Doen-jang without wheat flour and made of Korean beans which are non-GMO at the shops where I can trust. * Korean wild sesame is the cornucopia of plant-based omega 3. I think it's even better than flaxseeds in the amount of omega 3 it contains. However, as it mostly contains ALA rather than EPA and DHA, I wouldn't recommend it for a omega 3 sauce. And it should be raw cold-pressed oil because it is very weak at heat like flaxseeds. * Kimchi is a very good sauce to get a lot of probiotics, prebiotics, fibers and vitamins including K2 and B12. The biggest myth on Korean foods is that people think most Korean dishes are made with Korean chilies. In fact, it's not long ago when the chilies were first introduced in Korea and Korean people didn't use the chilies much as they were too expensive. Kimchi is very historical food and it has a long history so at first, even Kimchi was made without chilies, obviously. It's relatively a quite recent recipe to put chilies. I think they are addicted to chilies. My Japanese friend also said that she was getting addicted to chilies. Anyway, basically, in Korea, almost every dish has 2 versions. One is without chilies and the other is with chilies. And actually, there are a lot of Kimchis without chilies at all or with just a little bit of touch of them. White Kimchi is made with Korean cabbages but with no chilies at all. And Dong-chi-mi is mainly made with Korean radishes, again with no chilies at all. They put some water there and you need to ferment them 1-2 days at the room temperature before putting them into the fridge. It depends on the temperature and season. Anyway, it wouldn't be eatable unless you ferment them. Think about it. What would the taste like to be? Putting some vegetables and salt in the water? You really need to let them be fermented first. After being fermented, the taste will totally changed. I think anyone like that. It's amazing. It's quite easy to make and it's very helpful for health. If anyone is interested in them, I think you can find the recipes very easily on KZfaq such as Manggchi's channel. You don't have to use Korean vegetables only. Just get anything near you. ) P.S. Dear Dr Eric Berg, I'm always grateful that you are sharing such great knowledge and information with people. It's very helpful. Thank you so much.

Your race has different enzymes. For example you react differently on alcohol, milk products, European corns and a lot of other foods.

What is acv?

@@lestat305 🦊 Apple Cider Vinegar

Woah what a great idea Raw veggie smoothies! I might be able to pull that off

ACV just makes me feel nauseous

Thankyou so that's what's wrong with me,phew rough road to paradise,

I wonder what about juicing them?

Raw broccoli is substantially tastier than boiled or steamed broccoli, especially if you add salt and pepper. I can’t stand boiled or steamed broccoli, it completely devoids it of all flavor.

Add some almonds and lemon (and a good amount of salt and pepper). Delicious 😃

Yep finding what works is key

Exactly, its like sunscreen, wear the one you enjoy coz then you will actually wear it. Also you can Sauté/stir fry or grill. Even the loss of 50% nutrients with boiling is acceptable to me as long as I will eat it. But then again I hate boiled or steamed veges, I much prefer the earlier options.

I soak my broccoli in boiled water from the kettle for a couple of mins. Lovely with mayonnaise or by itself 😋

you are so right I am a mostly raw vegan and I love my veggies

Just cooked up 4 cups of broccoli in the microwave with 2 tablespoons of ghee, 10 cups of spinich also in the microwave with 1 tablespoon ghee. Yum! Cooked them in a ziploc bag with no water in it for 4 minutes. Pretty damn good! Can't eat 4 cups of Broccoli raw, I can eat 10 cups of spinich raw as I do it everyday except today.

+cfjlkfsjf that's neat you used ionizing radiation and put your veggies in a plastic bag and microwaved it this heat releases nasty chemicals from the plastic please just cook your food in a pot. much healthier

me too!

@@cfjlkfsjf ewwww

Thats one way but as stated the downside is less nutrients. What you could do is add cheese to your raw vegetables. The calcium binds to the oxalates while preserving the nutrients.

I prefer broccoli stalks, cruncher.

That’s a great story. Good to hear you’re both eating broccoli thee days :)

It takes at least 28 to like broccoli 😂

Being the adult 😂 this sums up motherhood perfectly

I like the taste of raw broccoli over boiled.

thank you for watching :)

See, I too would have thoughh that would be an excellent way to preserve nutrients. But I just found out that heat kills many of the enzymes and nutrients

沙拉一般都含有高纤维，消化系统搞不定的，容易便秘，消化紊乱，煮软了之后，就很好消化了。人类几万年就开始煮饭了。如果你消化系统不行，不要吃高纤维的食物，我们的胃酸没办法消化的，你可以尝试增加吃肉和脂肪，减少沙拉，记得不要吃植物油哦。

Well.. Have your ancestors been eating mostly traditional homemade cooked foods then?

Agatha Lu Nihao you r right and love Chinese food stayed in beijing for few years

I have a Chinese friend, living in China, who says the same thing. She says they cook their vegetables, even cucumbers, which is funny to Americans. But we were talking about it and I think, due to a traditionally cooked vegetable diet, there are not the required enzymes built up in the gut to break down raw vegetables. They can be developed though, over time, and with the help of supplementation of digestive enzymes until the digestive system is able to do it on it's own.

I’m surprised, I thought chinese can eat anything 😂

go eat meat before ur hair falls out

They surely wouldn’t have more? Maybe they would be more easily available for absorbable.

Congratulations! Thank you for your success story! Would you be willing to submit it here, so that we can share it? Please use this link: www.drberg.com/add-client-success-story

Thank you so much! I'm happy to help!

Anytime!

Poor circulation, diet, sleep and exercise..u got this Mann, not easy to change schedules 😣

Estrogen

Heather Van Daalen hey what did u do for adrenal type could u please tell me??

Heather Van Daalen I am also Adrenal type. I've been so miserable.

Heather Van Daalen .

Heather Van Daalen how did you fixed your adrenals?

Hy Dr.Eric Berg DC i m facing stomach issues for last 7 to 8 years... Tried too many medicines nd precautions but no difference.. Raw Cucumber and watermelon don't even digested by my stomach...i m so worried about my health plz guide me if you can?

I am just the opposite. I love raw broccoli

@@barrackobamaismynigga7629 what's up with that name

@@VanillaEarth744 what’s up with that name?

@@johndodge8999 i like how it sounds

nitelite78 me too I want to know how to preserve vitamins in my food optimally.. And how long does the B-vitamins in nutritional yeast last or are some of them lost over time if you keep them in the fridge or in room temperature.. What is the best Way to store different vitamins?

nitelite78 you could try just immersing cut veggies in hot boiled water and closing with a lid and leave it for a few mins. I found this easy and also felt like it preserved most of the nutrients. cz it's not raw or cooked. But just right. just try it so you we if you like it or not.

Lucy Mao you're leaving vitamins in the water. Stir fry with a little organic extra virgin coconut oil or grass fed butter is a better option.

Kittenpurrrs whenLoved Thank you for sharing

Billy Babu Carbs aren’t always bad, everything has carbs.

Why are you frying & carmelizing onions and expecting it to be healthy? Lol

That makes for a delicious soup.

But after boiling, most of the enzymes are broken and all microbs are dead.

@@JeremyExpresso2912 I heard your enzymes are dead anyway when they get intro your stomach. The acid in our stomach kills the enzymes

@@vision3691 no

@@vision3691 No some naturall enzymes are helping your stomach digest the food

A week. We do half raw and half sautéed in coconut oil

What about juicing them and some I steam about 3-4 cups and put in my omelet

@@55karenina blending is better, dr berg has a video called "juicing vs blending". I lightly saute some peppers when making my omelette. You can steam them of course, but be careful of the time you do. Broccoli for example is ready in 5 min and beyond that loses a lot of nutrients.

Me, about a month.

@@55karenina shouldn't juice, the fibre is so important, try blending

Glad this was helpful!

How do you ferment your broccoli please?

He means increase acidity, obviously by decreasing PH. He means exactly that. He mentioned once that our stomach acidity is around 3-4 pH, below 7,obviously acidic. So he knows. He just means acidity, not pH in this context. Increase acidity, lower pH. 🐈

Sure. Thanks for the video suggestion.

Paul Noble inter. Please give references

Jonathon Ryback V-E-G-T-A-B-L-E-S!

V-E-G-E-T-A-B-L-E-S*

Steaming is better than raw

Harvey Wallbanger even though nothing is wrong with saying veggies ...but what is wrong is correcting something so minimal and spelling it wrong...😐

@@Mahendran203 I don’t see how.