Cooking food prevents the human body from efficiently absorbing minerals
the verdict
REFUTED
the evidence says no
confidence 19/100
Scientific evidence refutes the claim that cooking prevents efficient mineral absorption; instead, cooking and food processing generally reduce anti-nutritional factors that otherwise inhibit mineral uptake.
Evidence against · 5
Plant food anti-nutritional factors and their reduction strategies: an overview
2020 · cited by 1,192
Paper [5] explains that traditional processing and cooking methods are actually used to reduce anti-nutritional factors, thereby improving mineral digestibility and absorption.
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More against · 4
Oxalate content of foods and its effect on humans
1999 · cited by 527
Paper [6] states that soaking and cooking foods high in oxalates reduces their oxalate content, which otherwise would bind minerals and inhibit absorption.
A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes
2015 · cited by 329
Paper [8] reviews how preparation and cooking can improve nutritional quality and maximize nutrient content rather than uniformly impairing mineral absorption.
Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing
2019 · cited by 227
Paper [9] highlights that thermal processing and other preparation techniques help break down barriers and reduce antinutrients to improve mineral bioaccessibility and bioavailability.
Food processing to reduce antinutrients in plant-based foods
2023 · cited by 73
Paper [10] notes that cooking and thermal processing are practiced to decrease the levels of antinutrients that typically decrease the bioavailability of micro- and macronutrients.