These are post relating to raw eating. I primarily concentrate on beneficial compounds found in raw foods that may be reduced, altered, or absent from their cooked counter part. Peer reviewed research in this area is still pretty sparse, but the interests is growing.

Raw Related Research

Carrots: Investigating Raw vs Cooked, Part IV (final)
Carrots: Investigating Raw vs Cooked, Part III
Carrots: Investigating Raw vs Cooked, Part II
Carrots: Investigating Raw vs Cooked, Part I
Bioactive Polyacetylenes: What’s the Deal?
But What About Acrylamide?
Study on Raw vs. Cooked Cabbage and Isothiocyanates
Isothiocyanates: Why Is The Heat Bad?
Eat Your Broccoli Raw
Food Antigens: Raw vs. Cooked