>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