How resistant are sea vegetables to heat?
I'm transitioning into a vegetarian diet. In particular, a raw food diet. I'm still very new to this and I want to make sure I'm getting the healthiest benefits from my new diet. Very much interested in sea vegetables but I haven't read anywhere about cooked sea vegetables -vs- raw? Is it even possible to eat them raw? Anyway, thanks.
I hope this isn't a dumb question, but am I killing the enzymes and nutrients when I boil, bake or dry sea vegetables?