Confusion over raw or cooked foods for inflamed stomach
I am quite confused over what to eat for inflamed stomach. Raw foods tend create bloating, leaft greens. Im OK with soups, and baked sweet potato and porridge oats But other things I get bloated. From reading up on what foods to eat, there is a lot of conflicting information, with some raw foods are harder to digest than others. Vegetables hard to digest when raw include cruciferous veggies (broccoli, cabbage, Brussels sprouts, kale), raw onions, garlic, artichokes, and tough greens. These contain complex sugars like raffinose and insoluble cellulose fiber that, when uncooked, can cause bloating, gas, and stomach pain. Cooking breaks down these fibers, improving digestibility.Vegetables Hard to Digest When RawCruciferous Vegetables (Broccoli, Cauliflower, Brussels Sprouts, Cabbage, Kale): These are considered top offenders because they contain high levels of fiber and a complex sugar called raffinose, which causes gas and fermentation in the gut.Allium Vegetables (Raw Onions, Garlic, Shallots) Can cause significant gas, bloating, and indigestion for many, especially those with irritable bowel syndrome (IBS).Leafy Greens & Salad Mixes (Kale, Spinach, Arugula) While nutritious, they are high in insoluble fiber that can be hard to break down, potentially leading to diarrhea or discomfort.Raw Roots and Tubers (Potatoes, Beetroots): Raw potatoes can be difficult to digest and may cause stomach cramps or bloating.Others: Artichokes, asparagus, celery, mushrooms, and zucchini (when raw) are often reported as hard on the stomach.Why Raw Veggies Are Harder to DigestInsoluble Fiber (Cellulose): Raw vegetables contain tough cell walls (cellulose) that the human body cannot break down. Cooking helps soften these fibers.Raffinose: A complex sugar found in cruciferous veggies that passes undigested into the large intestine, causing gas.Starch Structure: Raw starch in veggies like potatoes is much harder to break down than cooked starch. Raw foods provid a much higher vitamin and mineral content.