Hsieh Ming-che, director of the School of Nutrition at Taipei Medical College, feels that although cooking vegetables does destroy some of their vitamin content, it also kills bacteria and softens their fiber content. Cooked vegetables are thus less of a shock to the intestines, and are better tasting besides. He says it's not necessary to insist on eating raw food just for its slightly greater nutritional content.
台北醫學院保健營養系主任謝明哲建議，蔬菜烹調雖然會流失少部份維他命，但卻有殺菌、軟化纖維的作用，較不會刺激腸胃，又能使食物較為美味可口，實在不需要顧此失彼，為了要吸收所有養分而硬去生吃。