Liza May wrote:
> Some toxins which exist in the raw food are thought to be there to
>protect the plant from predators (us and others) by inhibiting the
>activity of the enzymes in our guts that would digest the plant; and
>that cooking the plant destroys the toxic compound. This would explain
>why the food tastes better cooked.  Some argue that the existence of the
>compound in the raw form is  "proof" that we shouldn't be eating this
>plant at all.

I don't eat something if it tastes bad, but often a few bites of raw
veggie taste good and then turns bitter, so my concern is that cooking
would mask the taste, and I would end up eating a lot of things my body
didn't want. Like in Haagan-Das, cooked and cooled, :-)

My best, Ellie