That might be a possibility, but - the more modern cooking techniques leave far more of the various “goodies” in the veggies available for the digestive system to use. Anti-oxidants, phytochemicals, and vitamins all seem to be degraded to various degrees by heat. I’m not about to buy into the “no cook” school of vegetarianism, but there is some reason to believe that longer cooking times reduce the complex nutrients available in foods. I believe it’s part and parcel of the same process that can break down some other larger chain molecules so humans can benefit from them nutritionally.
Besides - our preference is obviously the only right and proper way to do things. 