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TopicsFood and nutrition

Cooking

For quantum approach to nutrition

The experts are split on this. Both sides are here.

The panel is split on cooking, with both tradition and innovation valued.

Who is behind it

Voices including a molecular biology PhD, a former research biochemist and a Harvard-trained gynecologist.

How strong the research is

Mostly expert experience so far, with published research still catching up.

Ask the minds about this

In their words

“Cooking foods not only destroys some of the vitamin B6, but it actually converts it into an anti-B6 that can actually antagonize the B6 that is in the food... it's equivalent to getting 40% less B6 in your diet than if those same foods were raw.”

a nutritional sciences PhD

Where they disagree

Both sides

For

Cooking makes starches digestible and is key to human evolutionary development.

a former research biochemist

Against

Cooking food raises its frequency and shifts its resonance, which can disrupt the body's natural vibration and cause symptoms like inflammation and pain.

a molecular biology PhD

Credible minds land on different sides here. Read both, notice how it suits you, and talk it through with your clinician.

Talk it through

Entrain shows what the experts teach, so you can make better decisions with your own clinician. It does not diagnose or prescribe. If something is worrying you, start there.

How this reading was made

Every line here comes from a doctor, scientist or coach speaking publicly, and links to the moment they said it. Entrain listens for where independent experts arrive at the same place on their own, and shows where they part ways. Mostly expert experience so far, with published research still catching up.

Some statements come from sponsored segments or people speaking about their own products. They are marked where they appear and count for less. Last refreshed 9 August 2026.

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