>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?

I had similar experiences recently, when I ate cooked for 11 days after 7
months raw. (Stuck on an interstate highway for a week.) Existing psoriasis
worsened considerably, and energy levels dropped to the point where I was
in bed more than out of it. Mental acuity dropped to near zero.

The "why" of this will be better answered by others, but - yes - you can
expect this when you break out.

Best Wishes,

John