She lectures extensively throughout the United States and Canada, and has appeared on numerous television and radio shows. There is enough evidence to show that the more food is cooked, the more difficult it is to digest and metabolize. This is true of any food. The higher the temperature that food is cooked at, the longer it stays in the gut and the more difficult it becomes for our digestive mechanisms to digest it. This makes it more difficult for the food to be absorbed and work on a cellular level, where it needs to work.
Every food has a heat labile point.
The heat labile point is the temperature point at which food changes its chemical configuration. All foods are made up of carbon, hydrogen, nitrogen and oxygen in different chemical configurations with minerals added. We have come from early humans eating foods in certain chemical configurations. We have the digestive enzymes to digest foods with those chemical configurations. When food is heated past the heat-labile point, its chemical configuration changes.