According to new research published in the Proceedings of the National Academy of Sciences (PNAS), cooking may increase the energetic availability of food, meaning that energy assessment for food labeling could depend on how a product is prepared.The new research, conducted by Rachel Carmody, a student in the Department of Human Evolutionary Biology at Harvard's Graduate School of Arts and Sciences, found that cooked food delivered more energy than raw.
Carmody said that given all the effort people put into processing food in different ways – grinding, slicing and pounding, for example – we don’t understand what effect these efforts have on the energy we extract from food. “It is astonishing, since energy gain is the primary reason we eat,” she said.
Source: The Daily Mail
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