That doesn't apply to meat though (at the very least).
Water-soluble nutrients are destroyed by heat.
Also, heat denatures protein, that would make it harder to use, not easier.
Water-soluble nutrients are destroyed by heat.
Also, heat denatures protein, that would make it harder to use, not easier.
https://www.forbes.com/sites/quora/2017/03/20/why-cooked-mea...
Likewise for vitamin C.
The other is personal experience. Try eating tartare and then some cooked meat and compare digestion & satiety. With raw meat I reach satiety much quicker. Perhaps an experience closer to most is raw fish as sushi etc.
What kind of issues do you think would arise?
The classic study on this used pythons to measure the energy cost of digestion. Cooked meat was significantly cheaper to digest than uncooked meat: https://www.sciencedirect.com/science/article/pii/S109564330...
Another study on mice measured metabolic changes following a diet of cooked vs uncooked food. Again, mice did better with cooked meat than with uncooked (they lost weight on both as a pure meat diet is not a perfect food or mice, or humans for that matter): https://www.pnas.org/content/108/48/19199