This week’s Please Explain is all about the popular raw food diet, why it has taken hold in the United States, and the benefits of raw vs. cooked foods. We’re joined by Dr. David Katz, founding director of Yale University's Yale-Griffin Prevention Research Center, and Dr. Rui Hai Liu. professor in the Department of Food Science at Cornell University, who has pioneered many of the studies that reveal the increased levels of antioxidants in tomatoes, sweet corn, and whole grains that can be unlocked only when those foods are cooked.
