Hello @askmihai! As @sreypov mentioned, there are actually some foods that have higher nutrient levels when cooked. Tomatoes, for example, have more lycopene after cooking and the beta carotene in cooked carrots becomes more easily absorbed. kidney beans can be toxic raw, but cooked they become a plant-based protein powerhouse. Other items may be better to eat raw to retain Vitamin C and whatnot, but ultimately I think for most people they just need to do their best with what they have access to!
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Do you think you can back up this claim with evidence?
Plus, foods that are not easily digested when eaten raw might make some people question whether they are actually good for humans in the first place.
Cooking Tomatoes Boosts Disease-Fighting Power - Cornell University - April 23rd, 2002 was published by a respected university in the USA, and it explains in detail what @plantstoplanks has described.
There is some much nuance in food chemistry that a yes or no answer can't simply be given, and each individual food must be assessed. Cooking one thing may destroy certain nutrients while boosting the uptake of others, but one clear danger of cooked foods is the heat.
I took a bite of curry fresh off the stove the other day, and that was clearly a mistake because it burnt the roof of my mouth, so there is one example of a negative health effect of cooked food.
Haha, that is one aspect of consuming too hot of food. And thank you for sharing the link to the article. I also agree there is a lot of nuance to it, which is why I enjoy lots of both cooked and raw vegetables daily to try to get all the nutrients I need. ;)
So you're saying we need cooked food.