Why Temperature Thresholds Matter More Than Cooking Time
One of the most persistent myths in nutrition is the idea that food safety, digestibility, and tolerance are mostly a function of how long something is cooked.
One of the most persistent myths in nutrition is the idea that food safety, digestibility, and tolerance are mostly a function of how long something is cooked.
For decades, raw food has carried an almost untouchable reputation. Raw means natural. Raw means pure. Raw means healthy.
Digestion is often imagined as a powerful, unforgiving process. Food enters the mouth as something recognizable and exits the stomach and intestines as broken-down nutrients, reduced to amino acids, fatty acids, and simple sugars.