The nutrients become less available to the body. There is enough evidence to show that the more food is cooked, the more difficult it is to digest and metabolize. The higher the temperature that food is cooked, the longer it stays in the gut. This makes it more difficult for the food to absorb and work on a cellular level where it needs to work. This leads to deficiency and toxicity of the whole body making the body less able to function optimally.
All food deteriorates during commercial food processing and during storage.
Destruction of essential amino acids. Decrease in digestibility. Production of anti-nutritional and toxic compounds. It is the liver's job to detoxify toxins, but the liver can become overloaded and unable to do its job. Undigested or partially digested food moves through the bloodstream causing havoc in the body.