Raw foodies are always looking for new ways to prepare their meals, and blanching is one technique that often comes up. Blanching is a process that is often used to retain the nutritional value of food, as well as its flavor and color. But is blanching considered a raw food preparation method?
A raw diet usually excludes any temperature treatment of over 118-120 degrees Fahrenheit (48-49 degrees Celsius). Blanching consists of submerging food in boiling water at 212 °F or 100 °C for 30 to 60 seconds.
While the process of blanching does not thoroughly cook food, and it is still considered raw after blanching for most purposes, the temperature treatment does not fit the criteria for a raw diet.
In this article, we will explore:
- The Raw Food Diet Explained
- How does blanching work and why does it improve the quality of the produce?
- Is blanched food raw? The two sides of the argument
- The Bottom Line
1. The Raw Food Diet Explained
The raw food diet is a diet that focuses on consuming uncooked, unprocessed foods.
It emphasizes fruits, vegetables, nuts, and seeds and omits processed foods that have undergone temperature treatment of more than 118-120 degrees Fahrenheit (48-49 degrees Celsius).
Raw diets are often promoted for their health benefits, as they are thought to be more nutrient-dense and easier for the body to digest. Additionally, proponents of the diet believe that cooking destroys nutrients and enzymes in food that are essential for good health. They also believe that raw foods are easier to digest and that cooking creates toxins that can cause illness.
However, critics point out that cooking can also make some nutrients more bioavailable, and that enzymes are also found in fermented foods such as yogurt and sauerkraut.
Ultimately, there is no clear consensus on whether a raw diet is more healthful than one that includes cooked foods. However, there is no doubt that consuming more fresh fruits and vegetables is a good way to improve your overall health.
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2. How does blanching work and why does it improve the quality of the produce?
Blanching is the process of scalding vegetables in boiling water for a short period of time. This might partly cook the vegetable but mostly helps to reduce the level of enzymes that can cause off-flavors and color changes.
Enzymes are proteins that act as catalysts to speed up chemical reactions, such as those that cause produce to ripen or spoil. Blanching also brightens the color of fruits and vegetables, making them more attractive to consumers. Because blanching is a treatment at high temperatures, the food should be cooled quickly afterward to stop the cooking process and preserve the desired texture.
There are two methods of blanching: hot water blanching and steam blanching. Hot water blanching is the most common method and involves immersing the product in boiling water for a set amount of time, usually 30 seconds to a couple of minutes. Steam blanching uses steam instead of boiling water and can be done with a special steam blancher or by suspending the produce over boiling water in a covered pan.
Blanching time will vary depending on the type of food being treated, as well as its size and thickness. For example, small whole tomatoes can be blanched for shorter times than larger tomatoes. As a general rule, vegetables should be blanched for two to three minutes, while fruit should be blanched for one to two minutes.
Blanching improves the quality of produce in a number of ways. As mentioned above, it helps to reduce the level of enzymes that can cause off-flavors and color changes. It also helps to destroy bacteria and other microorganisms that may be present on the surface of the produce. In addition, blanching makes fruits and vegetables more tender and easier to chew, which is especially important for those with dentures or other oral health problems. Finally, blanching helps to preserve the nutrients in fruits and vegetables by reducing the amount of time they are exposed to heat during cooking.
Blanching is an important step in many recipes, such as those for canning or freezing fruits and vegetables. It is also often used prior to cooking or serving, as it can help to improve the flavor, texture, and appearance of the dish.
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3. Is blanched food raw? The two sides of the argument
There is no clear consensus on whether blanched food is considered raw. Some people argue that because the food is exposed to high temperatures during the blanching process, it is no longer technically raw. However, others argue that because the food is only exposed to heat for a short period of time, it remains raw.
Those who consider blanched food to be raw argue that the food retains many of its nutrients and enzymes after being exposed to heat. They also point out that the food is only exposed to heat for a short period of time, and is not cooked all the way through.
However, those who do not consider blanched food to be raw argue that the high temperatures destroy many of the nutrients and enzymes in the food. They also point out that the food is partially cooked by the blanching process, which changes its texture and flavor.
Ultimately, whether or not you consider blanched food to be raw is a personal decision. If you are looking for maximum nutrition, then you may want to choose unblanched foods. However, if you are looking for convenience and slower spoilage of food, then blanched foods may be a better option.
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4. The Bottom Line
Blanching is the process of exposing food to high temperatures, usually by boiling or steaming, in order to improve its quality. The food is only exposed to heat for a short period of time, so it remains raw according to some definitions. However, the temperatures used exceeds the limit that most raw foodies allow for their diet. Blanching can help to preserve nutrients, destroy bacteria, and make the food more tender and flavorful. Whether or not you consider blanched food to be raw is a personal decision.