Generally speaking, it is healthier to eat plants as close to the way they were at harvest time as possible.Anything we do them after picking them, besides eat them, decreases their health value.Storage, heating, and removing and destroying nutrients during processing all decrease the health value available to our bodies.
There are exceptions like dried beans and mushrooms that we get more value from when we cook them.Soy beans are the most beneficial when cooked and fermented to destroy some less that desirable chemicals they contain.
God has put in most foods the nutrients needed to digest and use them.When those nutrients are removed like in the processing of sugar our bodies have to be robbed of nutrients to digest the product.
It contributes to health to have some fresh fruits and vegetables each day, not only for the important nutrients, fiber, and antioxidants they contain that are vital for health; but they also contain live enzymes that our bodies use for digestion and to carry on other body processes. The body must manufacture enzymes to digest cooked food, taking energy that could be used for other purposes, like strengthening the immune system.
We get the most benefits from nuts when they are raw.Frying them destroys some nutrients and needed omega-3 fatty acids.
