Cooking food involves subjecting it to high temperatures, while raw food is eaten in its natural state. This process can affect the nutritional content of food, as some nutrients may be lost or altered during cooking.
It is not necessarily the method of preparation that determines the healthiness of a food, but rather the overall quality and variety of the diet. Both cooked and raw foods can be part of a healthy diet, as long as they are consumed in appropriate portions and are balanced with other nutritious foods.
Cooking can make certain nutrients, such as beta-carotene in carrots and lycopene in tomatoes, more easily absorbed by the body. It can also break down tough fibers in plants, making their nutrients more accessible. However, cooking can also destroy some heat-sensitive nutrients, like vitamin C and B vitamins.
Cooking can destroy harmful bacteria and parasites that may be present in raw foods, making them safer to consume. However, it is important to follow proper food safety guidelines, such as washing produce and cooking meat to the appropriate temperature, to avoid foodborne illnesses.
There is no one-size-fits-all answer to this question, as individual nutritional needs and preferences vary. Eating a variety of both cooked and raw foods can provide a diverse range of nutrients and health benefits. It is important to listen to your body and eat in a way that makes you feel your best.