Certain foods react poorly to certain cooking methods or spices, and raw, natural foods have fewer artificial –if any-chemicals to hide their flavor; any bad combination or reaction will stand out more.With that in mind, it’s worth mentioning that the less you actually cook (sorry, gourmet chefs) your meals, the more nutritious they are for the simple reason that their original chemistry structure remains unchanged. Exceptions of course are pork, chicken, fish etc…
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