Just because Grok (whoever whatever that is) could not handle them does not mean most of us can. We are NOT modern cavemen.

First of all, great post. I feel like I have a greater understanding of raw and cooked food. I do however, have one question.

You wrote “The reality is that humans started cooking food because it makes food more easily digestible, rather than making it more difficult to digest. There are some exceptions, but for the most part, this is true. And the only measure of how nutritious a food is is how well the body can digest it.”

I didn’t quite understand what you meant by that. Doesn’t how many nutrients are found in a food determine the nutrient level of the food? For instance, we may digest cucumbers more easily than tomatoes, but from what I understand tomatoes are more nutrient-heavy than cucumbers. So it’s really irrelevant which is digested better, as far as I can tell.

Anyway, great post.

Rafi Bar-Lev

FYI. Mark Sisson did not invent the Paleo Diet (although he is a promoter of the tremendous benefits that can come from implementing it)….Google “Paleo Diet” or “Dr Cordain” and you may learn more about it…..or go here: http://paleodiet.com/

You do realize we are NOT the same as Paleoman, right?

We are in fact significantly different and have evolved a lot since that time. In fact we are not even the same as persons from 1,000 -2,000 years ago.

We are more different from people 5,000 years ago then they were from
Neanderthals.

Type into google “humans continually evolving. Dr. Henry Harpending is a renowned Professor of Anthropology and has discovered this.

.
Mark Sisson’s stuff is just not scientifically valid.

Interesting to note…that those 2 enzymes (bromelain and papain) are big time protein digesting enzymes….also able to help break down the cancer cell coating of proteins and make them more vulnerable to the immune system or other treatment.

and looking around I found this interesting report/study:
“In this experiment the action of the enzyme bromelain was used since it could be
seen by the naked eye. Bromelain is a collection of protein digesting enzymes
called proteases. Jell-O is made up of collagen, which is a type of protein found
in animal bones and skins. When bromelain rich pineapple comes in contact with the Jell-O, it breaks apart the collagen. So why did the fresh pineapple dissolve the Jell-O while the canned did not?

All canned foods are pasteurized. Pasteurization is a process by which foods are
heated to a high temperature to kill most of the harmful bacteria or fungi in them.
This process also inactivates enzymes since enzymes are sensitive to
temperature just as you and I are. The fresh pineapple still contained active
bromelain while the canned pineapple’s bromelain was inactivated. That is why
you saw the differences that you did”
http://www.ipse.psu.edu/activities/dna/enzymes.pdf