Some are under the impression that once you cook something that is - TopicsExpress

Some are under the impression that once you cook something that is alkaline you destroy the alkalinity. This is far from the truth. For an example, tomatoes contain lycopene, a form of an antioxidant. Raw tomatoes have a total antioxidant potential of about 80, but if you cook the tomatoes the anti-oxidant potential increases six fold. This is because the raw tomato has been transformed to trans-lycopene in the cooked version due to the heat infusion, and trans-lycopene is much more readily absorbed by the body. This is the same with most foods:

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