Is asking for scientific source a taboo? No. It’s obviously not good style (remember, we have the voting system as community based quality control mechanism), and I can see that it may raise a few hackles.
However, looking at your post, I doubt that this last paragraph is the main issue the down voters have.
First, asking “is it ok” is very vague. Please give us something to work with - what is your criteria? Flavor? Food safety? A specific property? There’s the tag food-safety, which may be an indication, the tag nutrient-composition that points in another direction and it’s apparently got something to do with fats, but readers don’t like to guesstimate.
Second, I recommend you look at the definition of food safety we use here - see the tag info. In short, “everything that can make a consumer sick within a short time frame”. In most cases, this will be about potential bacterial or fungal contamination and the byproducts of that. There’s an agreement that we will only accept answers based on the recommendations of typically government agencies that publish their information based on scientific studies. We will not accept anecdotal answers along the lines of “my gran did that all the time and we never had problems”. (So no need to call in the scientists, the FDA and others already did.)
But from the comments, it seems that you are not primarily interested in food safety as described above, but in the health benefits of a food item or ingredient. The community agreement at the time of this post is that we will not and can not discuss health effects beyond the immediate impact that is covered by food safety or is clearly measurable. We can answer how heating influences a certain vitamin, but not whether this will cause or prevent an illness.
If your question is about something within the scope of the site, I suggest an edit.