This tpoic has probably been revisited many times
on this list, but since I'm new, here goes:

I have read Audette's book and Voeglin's book;
Audette favors raw veggies whenever possible; Voegtlin counsels against them,

arguing that human digestion is essentially
carnivorous and that although vitamin content is lost through cooking, more

vitamins are absorbed from cooked veg.  Any thoughts on this?

I was really impressed with Voeglin's focus on
physiology of carnivores vs. herbivores, but he didn't really touch on

omnivores at all.  Anyone know anything about this?

Mary