Examples of foods that were prepared before consumption include the cooking of starchy tubers or seeds, grinding and roasting of seeds, and cooking of meat. At present, the answer is unclear, although in general, we can probably say there just hasn't been enough time for full adaptation yet. Or if so, only for people descended from certain ancestral groups with the longest involvement with agriculture. It is not as simple as saying that if we aren't sure we are fully adapted to something to just eliminate it from the diet to be safe. Because adaptation to a food does not necessarily mean just tolerance for that food, it also means that if we are in fact adapted to it, we would be expected to thrive better with some amount of that food in our diet.
Genetic adaptation cuts both ways.
This is why I believe it is important for people to experiment individually. Today, because of the Neolithic transition and the rates at which genetic changes are being discovered to take place, it is apparent humanity is a species in evolutionary transition. This means it is going to be more likely right now in this particular historical time period that individuals will be somewhat different in their responses to diet. Conflicting data from various modern lines of evidence means people must experiment and decide for themselves. Openness means challenging any rigid assumptions we may have through experimentation.