It is true that we absorb minerals from cooked food less efficiently, because the membranes of our cells are made up mostly of hydrogen ions, therefore cooking food lose its anionic charge and it become more cationic? So in other words, it makes the food less healthy?
This can be demonstrated by Kirlian photography of cooked food which capture the phenomenon of electrical coronal discharges:
Image found at: The Tao of Dana
Which gives the impression of reduction of anionic charge. Therefore if alkalinity is altered due to cooking, it could influence the structural, functional and enzymatic aspects of the food making the nutritions less absorbable.