Raw or Cooked? Learn How to Avoid Viral Contamination and Still Make Food Tastier

April 2020 – Choosing nutrient-rich, safe foods is a starting point for maintaining health. However, another factor is considered when we talk about mindful consumption and well-being: the method of preparation. That’s when the question arises: what is the best way to consume foods—raw or cooked?

For Hellen Maluly, PhD in Food Science and consultant for the Umami Committee, both preparation methods have advantages and disadvantages. “Everything will depend on the type of processing and on the food itself. It would be quite difficult to categorize them, since each one has its own particular properties, such as vitamins and minerals. Raw ingredients have advantages because they don’t undergo thermal processing, which can often reduce their nutritional value. On the other hand, cooking foods can inactivate viruses that may be present due to poor hygiene or careless storage. However, these factors can be avoided if good handling practices are properly followed,” she notes.

The cooking experience can be explored with foods that provide umami—the fifth taste of the human palate, alongside sweet, salty, sour, and bitter. It is known for promoting increased salivation and for keeping the overall flavor of foods lingering for a few minutes after ingestion. Corn is an example of an umami ingredient that can be enhanced through cooking. “When preparing creamed corn, the kernels should be cooked and lightly crushed. This process can increase the exposure to umami in the final recipe,” Hellen points out.

For menus intended for older adults, the fifth taste can help improve acceptance of foods by the aging palate. Hellen explains that when foods are cooked, they can remain safe and become more digestible, since cooking improves texture and facilitates chewing and swallowing. “From a health standpoint, this is very good, especially for those with missing teeth,” she emphasizes.

Hellen also explains that, in general, some nutrients, such as vitamins, are quite sensitive to cooking and to the presence of oxygen, but if the food is steamed these substances can be retained. “As for flavor, it will depend on the recipe. Slow cooking causes flavor compounds—such as aromas—and the amino acid glutamate to be released from proteins, which can make broths much tastier,” she concludes.

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after ingestion. To learn more, visit www.portalumami.com.br.