Ok. No one has responded to my post yet so I just cut out the second half of the article (it was kinda lengthy and I guess it was discouraging people). If you want the full version, it's on this lengthy web page www.hinduism.co.za/food.htm
Anyway, the following is an article by one of the first pioneers of raw food. I don't care if you agree with the philosophies of raw food or not, he brings up a very interesting point here:
By Dr. Herbert M. Shelton
"Foods have been defined as oxidizable substances. Oxidation is the union of oxygen with another element. Oxidation may take place slowly or rapidly. Rapid oxidation is the process known as burning. Oxidation of foods takes place more rapidly at a high temperature, as in cooking, and more slowly at lower temperatures. Foods also oxidize at room temperature. When we peel an apple and slice it so that we admit the oxygen of the air to its inner structure, it soon turns brown.
This same thing happens when we peel and slice a peach or banana. When foods have been oxidized they are no longer serviceable as food. The more oxidation has taken place in a food the less food value it has. Nature protects the vital structures of plants and animals from oxidation by surrounding them with structures –skins, barks, etc. When foods are sliced, diced, cut, mashed, shredded or otherwise broken into small bits, and their inner structures are subjected to contact with the air, they undergo oxidation. The finer they are grated or sliced, the thinner the slices, the more of their inner structures come into contact with oxygen, hence the more oxidation they undergo. The longer these sliced, cut and shredded foods are permitted to stand before they are eaten the more oxidation they undergo.
Nuts that are ground in making nut butters, milk that is sprayed in the process of drying (dehydration), juices that are extracted from fruits and vegetables, are all permitted to come in contact with oxygen and undergo more or less oxidation in the process. It will be noticed that in nature milk flows directly from the producer to the consumer without coming in contact with the air. In this state, the milk has an entirely different flavour than it has after it has been in contact with the air for some time. Apples and peaches taste differently after oxidizing. Nut butters do not taste like nuts. Foods lose both food value and palatability from oxidation.
When fresh fruits and vegetables are chopped into small pieces, or when tomatoes are sliced thin, there is rapid oxidation of vitamin c. For example, when lettuce is shredded it loses eighty per cent of its vitamin c in one minute. The loss is almost as rapid in tomatoes when these are sliced thin. The same thing is true of the vitamin c in oranges, cabbages and other fruits and vegetables. Ripe tomatoes seem to lose vitamin c less rapidly than do the green ones when they are sliced. In all green leafy vegetables, the destruction of vitamin c by oxidation , when these are chopped or shredded, is marked. The mere act of grating raw apples or raw potatoes causes a complete loss of vitamin c.
Thus it will be seen that one may buy vitamin rich foods and then prepare them in such ways as to lose most of their vitamins. The grating of salads is destructive of food value. The widespread practice of making fruit and vegetable juices and drinking these also permits of great losses of food values.
It will always be best to take our foods whole or if they must be cut, cut them in large pieces. There will some loss, even in this way, but the loss will be insignificant when compared with the loss that occur when for example cabbage is shredded."