Healthy Holiday Eating: Gut-Friendly, AIP Diets

When it comes to raw vs cooked vegetables, the best choice depends on the vegetable and the nutrients you’re after. While raw vegetables often retain higher levels of vitamin C and folate, cooking can enhance the bioavailability of certain antioxidants and minerals, such as beta-carotene and iron. For example, eating raw broccoli preserves its vitamin C, whereas cooking carrots boosts their beta-carotene absorption. A balanced diet should include both raw and cooked vegetables to maximize nutrition. No matter how you prepare them, the key is to enjoy a variety of vegetables daily for optimal health.