I've been following an all-raw diet quite strictly for the past two or so
months, but had a cooked meal just two days ago (cabbage soup with potatoes
and carrots, to be more precise); only hours after the meal, I had skin
erruptions and some stomach discomfort.

How and why might the effects of cooked foods be more pronounced on
raw-fooders as opposed to people who eat cooked regularly?
Do cooked foods somehow become even more of a poison to raw-fooders with time?