Are Raw Vegetables Really Safe

REFERENCES

T. Kahlon, Meiying Chui (2018). A Review – In Vitro Bile Acid Binding of Various Vegetables

C. Miglio, E. Chiavaro, A. Visconti, V. Fogliano, N. Pellegrini (2008). Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. Journal of Agricultural and Food Chemistry

W. Chai, M. Liebman (2005). Effect of different cooking methods on vegetable oxalate content. Journal of Agricultural and Food Chemistry

M. Şengül, H. Yildiz, A. Kavaz (2014). The Effect of Cooking on Total Polyphenolic Content and Antioxidant Activity of Selected Vegetables

Lijiang Song, Paul J Thornalley (2007). Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables. Food and Chemical Toxicology

C. Conaway, Serkadis M. Getahun, L. Liebes, D. Pusateri, D. Topham, and 2 more (2000). Disposition of Glucosinolates and Sulforaphane in Humans After Ingestion of Steamed and Fresh Broccoli. Nutrition and Cancer

N. Pellegrini, E. Chiavaro, C. Gardana, T. Mazzeo, D. Contino, and 4 more (2010). Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables. Journal of Agricultural and Food Chemistry

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The Lancet published a study here https://www.thelancet.com/journals/la... emphasizing that young adults (ages 18–39) are a neglected but crucial window for dementia prevention. Most dementia research focuses on mid-to-late life, yet many modifiable risk factors that affect long-term brain health emerge or peak in young adulthood.
Key Modifiable Risk Factors
Education: Low levels reduce cognitive reserve and increase dementia risk.
Hearing loss: One billion young adults globally are at risk due to unsafe listening practices.
Traumatic brain injury (TBI): High rates from sports, motor accidents, and intimate partner violence.
Hypertension: One in 12 young adults is affected; rates higher among Black Americans and in LMICs.
Alcohol use: Peaks in early 20s, linked to long-term brain changes.
Obesity & physical inactivity: Both rising rapidly; linked to inflammation and cardiovascular risk.
Smoking/vaping: 90% of daily smokers start before 26.
Depression & social isolation: Peak in early 20s, linked to later ADRD (Alzheimer’s disease and related dementias) risk.
Diabetes: 4% prevalence in young adults; prediabetes affects 1 in 4.
Environmental factors: Air pollution, vision loss, high LDL cholesterol, and even emerging risks like sleep disruption, stress, spirituality, and microplastics.


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// HOST Samantha Salmon, NBC-HWC 
Nationally Board Certified Health & Wellness Coach
Brain Health Licensed Trainer | Integrative Nutrition Coach | Intuitive Nutrition Coach for Brain & Metabolic Health
The information provided in this broadcast is for educational purposes only and is not intended as medical advice. These statements have not been evaluated by the Food and Drug Administration or the equivalent in your country. Any products/services mentioned are not intended to diagnose, treat, cure, or prevent disease. 

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