The SCD™ Knowledge Base

Raw vs. Cooked Fruits and Vegetables

Elaine writes:
The reason I tell you to cook your fruits and veggies is that the cooking softens the fiber cell wall of all the plant cells in the fruits and veggies. Inside these cells are the nutrients and especially the sugars. If the cell wall (fiber) is not softened, then the chance of the small intestine "milking" the sugars out and transporting them into the bloodstream (rather than their remaining within the rigid cells and reaching the lower gut) in its 23 foot journey - if the cell walls are not softened and remain rigid (raw), then the chance of the carbs getting down to the fermentation "tank" is increased.