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From: Eran (124.248.189.128)
Subject:         Re: Raw food
Date: November 4, 2009 at 5:34 pm PST

In Reply to: Re: Raw food posted by Bryanna on October 28, 2009 at 3:30 pm:

Cheers for the info!

About raw vs. cooked, I got a following respond in a raw forum:

"As I once again mention, I'm a trained cook, and we learned a lot of that "cooking releases phytochemicals" stuff when I was in school. The data bears revisiting in 20 or 30 years because it is, of course, incomplete--no one has ever conclusively proven that isolate nutrients are metabolized efficiently by humans over time. There is plenty of data that indicates synergistic assimilation is most efficient. For example, no lycopene study conclusively shows that Vitamin C lost from the tomato in cooking to extract lycopene might react synergistically with lycopene for optimum benefit were it intact."

And:

"We have not evolved to cook anything; cooking is a recent invention. Again, until someone does a ten-year-long rigorous study of 100% raw 80/10/10 ers using 50% raw fruit and vegetable/50% cooked low or high grain vegans as a control, we can only deduce what works best for our individual organisms."

And more specifically regarding sprouts, I have some questions as well:

First, I found what quoted about the lack of need for more specific nutrients interesting, and in accordance with most of what I believe about nutrition (same as not needing supplements, really..).

But what about digestibility? It's been said, and it makes perfect since, that sprouts are partly digested before being eaten, thus are simpler for as to digest. I always thought of sprouts similar to fermented bread (by natural yeasts and bacteria rather than by commercial yeast). Isn't it true that almost all seeds (I also refer to grains, naturally), contain anti nutrients which are supposed to protect it from early germination (in nature)?

And here is something I read in a book about sprouts, which I'm not sure of whatsoever but is still interesting. It's been claimed that some sprouts (mung for example) contain vitamin B12. I haven't seen any research supporting or contradicting this claim so far. Any information on that?

One thing which I am sure of is that in an age of fast living, and most people buying food from shops (rather than picking up fresh produce from the garden), sprouts are the freshest, most organic thing we can have (created in our own kitchen), with the least nutrients lost.

About the history of them, some sources claim the they were used in China 5,000 years ago to resolve health disorders.

I hope that's not to much to respond to :) I am just a bit passionate about sprouts and I want to explore this issue in all aspects!

Cheers!

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