Heat is a transforming agent in nature, and time is the ultimate test. That's the context i think missed from your thesis. Every single thing you mention, exce

Heat is a transforming agent in nature, and time is the ultimate test. That's the context i think missed from your thesis. Every single thing you mention, except for cooking, does not get exposed to fundamental transformation via heat, or if they have (such as ingredients), they have passed the test of time (nutrients). Ingredients being heated has happened for millenia with fire wood and metal. This is why we care about what we cook and what we put into our bodies. Have we done this before for a long time? Was it safe for a long time? Time matters I can't say the same about teflon, highly processed foods, etc.