Two people debate whether raw or cooked food is healthier. One side points to Dr. Brian Clement and raw vegan claims about nutrient density. The other argues that cooking, especially in Chinese medicine, creates new compounds and improves how your body absorbs food.
If you have a conversation with Dr. Brian Clement, it's going to be a good debate because, you know, he's a proponent of raw food. You know, Poverty's Health Institute. They've healed a lot of people with chronic illnesses, including cancer. It's all raw vegan.
Raw vegan has more nutrition than cooked vegetables because when you cook it, you reduce the nutrient density. Same with meat. It just makes it easier to digest. And so now we're like, on this tightrope, like, well, what can I eat that's raw?
I don't completely agree with raw either. Growing up in Chinese culture, you know, just like when you cook herbs, you're boiling so many herbs all together, because in the process cooking it, there's new compounds that can form and they can have this synergistic effect. So same as food. When I first came to the US I was shocked when people were eating cauliflower raw. I said, you can't eat this raw, because I almost felt like it was poisonous. That has to be cooked. So you have these diverging approaches. It gets very confusing.
