>This is very interesting.  I compared raw vs cooked beef side by side (raw
>beef table in separate email). Raw beef shows higher values in water
>(naturally), thiamine, B6 and B12 only.  Take a look at the differences in
>the fatty acids structure. Raw beef is lower in amino acids than cooked
beef
>and neither contain any amino acids that the other doesn't.


This kind of comparaison don't say nothing about the assimilability of the
nutrients.

Then what  kind of denaturation is required to ANALYSE a piece of raw meat .
I am pretty sure heat is involved.
Analyse is the last tool to use to evaluate the wholeness of a food.

jean-claude