Every day, every human being all over the world devote time and energy to processing food, cooking it, grinding it, slicing it, pounding it and yet we are not aware of what effect these efforts have on the energy we extract from food, or what's the purpose of doing that in our life. Some earlier studies had examined how cooking affects specific aspects of the digestive process, surprisingly, none had examined whether cooking affected the overall energy value of meat. Additionally, no study had compared the energetic effects of cooking with those of non-thermal processing methods like pounding and grinding, whether for meat or starch-rich foods.

It's easier to digest cooked meat in general. Meat is cooked for four reasons: to make it safe to eat, easier to chew, easier to digest (denatured proteins are more vulnerable to digestive enzymes), and to enhance flavour. Cooking reduce the amount of energy needed to absorb calories from food. Cooking is basically a series of trade-offs where you get some disadvantages and some fairly significant advantages along for the ride. Provided you take reasonable precautions, raw and cooked meat are both perfectly safe and healthy to eat: pick either one or a combination of both depending on your tastes and preference.

So what are the nutrients we can get from eating cooked and raw meal. To start with, cooking meat thoroughly spoil the Vitamin C in it. Although Vitamin C is normally associated with vegetables, it’s also present in raw meat. Vitamin C is heat-sensitive, so by the time your bacon is nicely crispy around the edges, it’s gone.  Cooking also reduces the levels of Vitamin B6, another heat-sensitive nutrient that just can’t hold up to a frying pan or even a slow-cooker. However, by and large cooking your food, especially at high temperatures, destroys naturally occurring enzymes. Enzymes are proteins; catalysts to speed up and facilitate reactions in your body.

So if all of your food is cooked, your body is going to be deficient in the enzymes it needs to function properly. It will also be lacking biophotons. The most obvious advantage of cooking is safety. Cooking meat kills bacteria, parasites, and viruses that can make you sick if you ingest them. Raw-food advocates like to downplay this, but it’s actually quite a serious problem. There’s also a fact that cooked meat has less moisture, so you can eat an equivalent amount of calories in a smaller volume of food. Cooked food is also tastier to most of us than raw food, so we’ll want to eat more of it. In times of food shortage, this could very well be an advantage even if the protein is equally or a little less bio available.           

Learn more about each product Butcherman offers