Would you eat a *raw* potato? Of course not! It would be bad news bears due to high amounts of toxic solanine.

What about a cooked yolk? Is cooking unlocking *more* nutrition? Is raw milk heated to 150°F+ for 30 min then *more nutritional*? Or in fact “safer”?

What about a fresh juicy red ribeye? Is fully cooking it REALLY making it MORE nutrition-loaded?

I’m not buying it.

A seared steak I’ll enjoy here and there. Fully cooked. Never.

Now, with plants? Yes. I will 100% cook *certain* plants like potatoes, cruciferous greens, white rice, plantains.

But, let’s say rosemary or herbs like basil? Superior to keep uncooked due to not having a touch fiber to break down for digestion.

It IS nuanced. Nutrition always has been.

But raw is generally more hydrating (retains structured water), nutrient dense, enzyme intact, and fat stable.