A truly fascinating article by Rob Dunn explores the myths of the ‘calorie’ and how it is changed in a food with processing and cooking. Further the article goes on to explain that not only do nutrient and calorie values differ between two of the exact same fruit or vegetable, but each of our bodies contain different levels of microbes and hence the amount of calories we extract from foods varies.
Bottom line is the article is positive reinforcement that a mostly raw food and low processed diet is the way to go: “it seems that the more processed foods are the more they actually give us the number of calories we see on the box, bag or other sort of label. This applies not just to cooking and pounding but also to industrial processing.”
Read on for a better understanding of foods well worth reading: