Modern cooking has drifted from human biology, turning food into a source of digestive stress rather than nourishment, even as technology and choice have increased. Drawing from evolutionary biology, gut–brain science, traditional food systems, and modern nutrition research, this article dismantles common cooking myths—raw food superiority, fat fear, speed worship, salad obsession, and nutrient-count reductionism—and shows how digestion, not ideology, determines health. It argues that how we cook shapes not only nutrient absorption but also mood, cognition, behavior, and social equity, especially for children, elders, and neurodivergent individuals. By restoring digestion-aware, culturally grounded cooking practices, food becomes medicine again, reducing dependency, improving resilience, and empowering communities to think clearly, live independently, and thrive together.