There seems to be a common idea that when one is finding a raw diet too weakening, and Jo just mentioned this idea in response to Axel, that steaming of vegetables can be of benefit rather than eating them raw. Is this a valid rationale, or are there other rationales for steaming? I really strongly question the idea of health benefits of steaming as opposed to eating the same vegetables raw, other than the usual social issues - like the ability to be able to eat a meal in, say, a chinese restaurant where they serve nothing raw but will serve steamed vegetables from the 'health' menu. I can see steaming possibly as part of a transition from SAD to a mostly or all-raw diet, or for someone whose digestive system is so dysfunctional from life-long poor foods that they just can't yet digest raw vegetables. Of course my perspective is colored by own experience - the bad way my body reacts to steamed veggies (or veggies in soups) when the same foods eaten raw cause no problem but rather have lead to health improvement. This is complicated by the fact I don't have these reactions to lightly cooked organic meat, cooked potatoes, or even tofu, which I ate this morning with a salad. Also, has anyone tried waterless cookware? Supposedly this allows for cooking with less oxidation and nutrient loss. Paul