My thesis at Berkely (and continued research at Bastyr) involved mitochondreal physiology when introduced to strictly plant based foods, and separate, isolated studies with protiens, fats, methods of preparation. For the dilettantes, in order of good to bad, we would have lightly steamed and blanched plants and raw plants, middle of the road would be poached eggs, and on the opposite end of the spectrum would be certian meats cooked over long periods of time with smoke and wood or cured wood products which deposit layer upon layer of ash onto and inside the food. In order of best to worst and common store-bought meats and fish: [cheese], fin fish, shellfish, chicken and poultry, pork, beef, and lamb oddly being a no contest worst. My research is easily accessed at both schools, however reads like an organic chemistry textbook, LOL! Be forwarned, brush up on your calculus and chemistry before reading, but, hey, it won me a Bastyr Founder's Award!