Cold and raw foods require that much more energy to transform the raw/cold food into a warm soup within the pot of the stomach.  Since it takes energy or qi to create this warmth and transformation, the net profit from this transformation is less.  If one eats cooked foods at room temperature (at least) or warmed (at best), less spleen Qi is spent in the process of digestion.  Because enzymes and vitamins are destroyed by cooking, many people think it is healthier to eat mostly raw, uncooked foods.   This makes sense ONLY as long as one confuses gross income with net profit.  Overall food plan should be 1/3 raw and 2/3 cooked.

To learn more about specific vegetables, read “Raw vs. Cooked: The Vegetable Controversy.”

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**This blog is intended for educational purposes only and should not be used as a guide for diagnosis or treatment of any kind. This content is brought to you by the brilliant work and thinking of the pioneers of nutrition: Dr. Royal Lee, Dr. Weston A. Price, Dr. Melvin E. Page, Dr. Francis Pottenger, and many more for their ceaseless dedication to better nutrition and health!