Everything I've read suggests that cooking greatly reduces the available nutrients, and cooked food is much more difficult to digest. Sure, there are exceptions (tough stringy bitter greens), but overall you use less energy to digest raw fruits than any other foods. Maybe cooked meat digests more easily than raw (?), but I don't eat meat either way. Seems like that article is a lot of supposition.
More than what I've read, my experience is that raw foods digest more easily. They pass through more quickly, I have more energy, there is never that "sedated" feeling after a large meal, etc.
I will agree that "gourmet raw" is about as difficult to digest as complex cooked foods, which is why making blanket statements about "raw" vs. "cooked" is rarely useful.
(Oh, hey, before someone brings up lycopene, it's true that cooked tomatoes provide 100% of the lycopene compated to 80% in raw. But cooking damages vitamin C, vitamin A, etc., etc. If you want more lycopene, just eat more tomatoes, period.)
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