
Originally Posted by
Jenny
Right, the idea is that digestion takes a certain amount of energy, so the easier the food is to digest, the fewer calories you spend on the digestion part. Also, cooking can free up some calories that we might not have been able to digest at all if it weren't cooked... starches for example. (but the latter set of calories should be accounted for in the calorie total already because of the way they do the calorie analysis...)
But there's yet another factor at play here. Cooked foods tend to be smaller so a cup of cooked carrots would also naturally have more calories than a cup of raw carrots, IF weighed after cooking. As in (using baby carrots as an example) let's say the cooked carrots, you could fit 40 in the cup, wheras raw you could fit maybe 30.
So that also means that to the degree that your hunger is sated by volume, you'd be likely to eat more of the cooked foods. Combine that with the idea that the cooked foods take less chewing than raw foods, and the overall perception of how much you've eaten is skewed.
Cooking also tends to up the glycemic index, for similar reasons -- easier to digest means it gets into your bloodstream that much faster.
Personally I have no issue with cooking some of my foods if they taste better cooked. I have a hard enough time eating meat as it is... I really _have_ to have my soup full of equally-cooked vegetables. But of course I also try to make sure to have a BAS every day to go with it.