https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5551512/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5551512/ "We must not forget that immune or sensitive reactio

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5551512/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5551512/ "We must not forget that immune or sensitive reactions to food can also depend on whether the food is raw or cooked. A food in its natural state can be vastly different from the same food that has been cooked, processed, or modified. The food can react with sugar, lipids can be oxidized, peptide chains can be broken, and neoantigens can be formed. Thus, an individual that can eat a raw food safely may be highly reactive to the same food if cooked, or vice versa." Our immune system attacks some of the food we eat. Enzymes in raw food are destroyed at 47degC. Enzymes can be good for us, everyone should be familiar with saliva. Changes over the years have also occurred with the food we eat today compared to just 20 years ago. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6410904/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6410904/ "As shown in Figure 3, energy and sodium intakes have increased significantly since the 1970s but have remained rather constant since the 1980s to 1990s. In contrast, saturated fat, either as grams per day or as a percentage of calories declined significantly from the late 1970s through the 2000s. Whereas calcium increased significantly since the 1970s, potassium intake was more variable, with intakes increasing in the 1980s and then declining somewhat in the 2000s. The intake of added sugars (for which information was available for only the 2000s because of database limitations) declined somewhat in the past few years compared with earlier years." https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619086/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619086/ "3. Relationship between Food Processing, Nutritional Value, and Health Effects The food manufacturing industry—as a whole—is driven primarily by the motive to increase profits, which requires minimizing costs across all stages of production; this is true regardless of whether it produces highly processed potato chips (a UPF) or extra virgin olive oil (a minimally processed food). In some cases, this may be achieved by the use of cheaper alternative food ingredients whenever possible and to the extent possible and, on some occasions, this practice can result in UPFs with unfavorable health effects. An example is the partial hydrogenation of vegetable oils (which are liquid at room temperature) to convert unsaturated fatty acids to saturated fatty acids and make these oils more solid or “spreadable”." https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3003575/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3003575/ It sounds bad, but this is the price of mass produced food, if however you have your own country estate perhaps in the highlands of Scotland or a farm elsewhere you can eat fresh and raw quite safely. They used to prescribe raw liver in the 1800's for pernicious anaemia which is today treated with a B12 injection. Raw liver is better than Bolivian marching powder or Red Bull for giving you wiings! Maybe you have tried it? ;-)