Yuli, you weren't paying attention. Re bias, I was, instead, referring to your incredibly biased suggestion of only including in your experiment those on cooked diets who looked visibly OK as experimental subjects. Logically and scientifically-speaking, it should be a random sample.
As for palaeo definitions, sashimi is definitely "rawpalaeo". Granted, there are a few individual cooked-palaeodieters who eat sushi/sashimi(just as there are a few raw vegans who eat a little raw dairy or a few zero-carbers who occasionally eat raw plant foods) but raw animal food is frowned upon by countless cooked-palaeodiet guidelines in general, with instructions re not eating meats raw etc. Ask anyone on the web, and they will tell you 99 percent of the time that cooked-palaeo equals cooked animal foods plus some raw or cooked plant foods, the other 1 percent being too ignorant or muddled.
As for the original points, yes, there are some nasty auto-immune diseases caused by non-palaeo foods such as grains and dairy. Things like MS, rheumatoid arthritis and a few others. However, cooked-palaeodiets, according to some studies, only help alleviate/slow down such conditions to some extent, they certainly do not cure them.By contrast, adding a whole load of heat-created toxins throughout your life, is definitely going to cause multiple health-problems which are very common, especially in old age:-
"Potential harmful effects of cooked foods
Raw food dieters state that cooking food produces harmful chemical toxins.
Several studies published since 1990 indicate that cooking muscle meat creates heterocyclic amines (HCAs), which are thought to increase cancer risk in humans. Researchers at the National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done.[67] While eating muscle meat raw may be the only way to avoid HCAs fully, the National Cancer Institute states that cooking meat below 212 °F (100 °C) creates "negligible amounts" of HCAs. Also, microwaving meat before cooking may reduce HCAs by 90%.[68]
Microwaving has been shown to significantly reduce the anti-infective factors in human milk.[69][70] Microwaving has also been shown to cause the greatest decrease in all studied antioxidants in broccoli, compared to other cooking methods.[71] Microwaving has been shown to reduce vitamin B12 levels in beef, pork and milk by 30-40%.[72]
Nitrosamines, formed by cooking and preserving in salt and smoking, have been noted as being carcinogenic, being linked to colon cancer and stomach-cancer.[73][74] Cooking creates certain heat-created toxins, advanced glycation end products, otherwise known as AGEs. This reaction occurs both within the body and external to the body. These compounds are absorbed by the body during digestion with about 30% efficiency.[citation needed] Many cells in the body (for example endothelial cells, smooth muscle or cells of the immune system) from tissue such as lung, liver, kidney or peripheral blood bear the receptor for advanced glycation end products (RAGE) that, when binding AGEs, contributes to age and diabetes-related chronic inflammatory diseases,[75][76] such as atherosclerosis, renal failure,[77][78][79] arthritis,[80] myocardial infarction,[81] macular degeneration,[82] cardiovascular disease,[83] nephropathy,[84] retinopathy,[85] or neuropathy.[86] Excretion of dietary AGEs is reduced in diabetics and lowering AGE intake may greatly reduce the impact of AGEs in diabetic patients and possibly improve prognosis.[37]
One study, comparing the effects of consuming either pasteurized, or homogenized/pasteurized, or unpasteurized milk, showed that pasteurized and homogenized/pasteurized milk might have an increased ability to evoke allergic reactions in patients allergic to milk.[87]
Also, toxic compounds called PAHs,[88] or Polycyclic aromatic hydrocarbons, are formed by cooking, in addition to being a component of cigarette-smoke and car-exhaust fumes[89][90].They are known to be carcinogenic.[91][92]
German research in 2003 showed significant benefits in reducing breast cancer risk when large amounts of raw vegetable matter are included in the diet. The authors attribute some of this effect to heat-labile phytonutrients.[93]
Acrylamide, a toxin found in roasted/baked/fried/grilled starchy foods, but not in boiled or raw foods, has been linked to endometrial and ovarian, but not breast cancers.[94] Ingested acrylamide is metabolised to a chemically reactive epoxide, glycidamide.[95] The HEATOX(Heat Generated Food Toxins) project has published a report on acrylamide.[96]
Frying chickpeas, oven-heating winged beans, or roasting cereals at 200–280 °C (392–536 °F) reduces protein digestibility.[97]
Another study has shown that meat heated for 10 minutes at 130 °C (266 °F), showed a 1.5% decrease in protein digestibility.[98] Similiar heating of hake meat in the presence of potato starch, soy oil, and salt caused a 6% decrease in amino acid content.[99][100]
There are various scientific reports, such as one by the Nutrition Society,[101] which describe in detail the loss of vitamins and minerals caused by cooking.[30][31][32]
It has also been suggested that cooking contributes greatly to global warming.[102]
[edit] ":-
http://en.wikipedia.org/wiki/Raw_foodismit has already been established that cigarette-smoke and car-exhaust fumes are bad for you, but judging from the above, there are heat-created toxins formed by cooking which are present in the former 2 pollutants.
