>>214651906
some things are easier to digest for your body, some stuff your body straight up can't digest without cooking
this results in more nutrietion
here I asked saar gpt
That’s a great question — the short answer is: cooking meat changes its nutritional profile, sometimes making it more nutritious, and sometimes causing nutrient losses.
Here’s a breakdown:
Nutrients that become more available when meat is cooked
Protein digestibility improves: Cooking denatures proteins, making them easier for your digestive enzymes to break down. This means you absorb amino acids more efficiently from cooked meat than raw.
Collagen gelatin: Slow cooking (like stewing) breaks down connective tissue, making the meat easier to chew and digest, and releasing gelatin which supports gut and joint health.
Some minerals more available: Iron and zinc can become easier to absorb from cooked meat compared to raw.
Nutrients that decrease with cooking
B vitamins (especially thiamine, niacin, riboflavin, folate, B6, B12) are sensitive to heat and water. Boiling or stewing can cause significant losses, while grilling or roasting preserves more.
Certain antioxidants (like taurine and glutathione) are partly destroyed by heat.
Water-soluble minerals (potassium, magnesium) can leach into cooking liquid if you boil meat and discard the broth.
Cooking method matters
Grilling, roasting, broiling preserve most nutrients but can form harmful compounds if meat is charred.
Boiling, stewing cause vitamin losses, but if you drink the broth, you recover many nutrients.
Sous vide (low-temp cooking in sealed bags) best at preserving vitamins and keeping proteins digestible.
Overall.
You lose some vitamins, but you gain better absorption of protein, iron, and minerals.
The healthiest balance comes from cooking methods that avoid burning/charring and, when possible, keeping the cooking juices (like in stews).