Eating only raw foods has emerged as a popular dietary trend. Proclaiming an emotive health message, it is enough to make you think twice before next adding heat to your food. But fear not because on the scales of health, there is little to tip the balance in either direction. In this podcast, I look at the claims made about raw food diets and put these into context for the many health benefits that cooking food offers. Links referred to in the podcast USDA Nutrient Retention Database https://www.ars.usda.gov/ARSUserFiles/80400535/Data/retn/retn06.pdf Study on how cooking preserves antioxidant content of foods https://pubs.acs.org/doi/full/10.1021/jf072304b Review of cooked and raw vegetable consumption and cancer risk http://cebp.aacrjournals.org/content/13/9/1422.long Early life eating habits https://onlinelibrary.wiley.com/doi/abs/10.1111/obr.12658Episode transcriptTo access the full episode transcript, go to the following link and select the individual podcast episode and then click on the ‘Transcript’ tab https://thinkingnutrition.buzzsprout.comConnect with meInstagram: doctimcroweFacebook: Thinking NutritionTwitter: CroweTim