Hi, Jake. The science behind macrobiotics in general has much to do with acid-base balance. I recommend the writings of George Ohsawa if you wish to go into greater depth. As for why braising (this cooking method) is effective from a scientific point of view, I’m sure there are reasons on which I’m not fully versed, but my gut feeling (no pun) is that it infuses just enough water into the vegetables to maximize softness without diluting their nutrients, which also maximizes flavor, thus making them a delicacy the consumption of which is a pure pleasure. I just know that they work wonders for me in terms of results. Also, don’t worry if they produce “floaters,” as this is natural once your gut is clean.