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From: Jeff Novick, MS, RD, LD, LN (novick.vegsource.com)
Subject:         Re: Jeff - Any Truth to This?
Date: September 30, 2008 at 5:44 am PST

In Reply to: Jeff - Any Truth to This? posted by Tim on September 27, 2008 at 6:22 pm:

Hi Tim

Heating can have an impact on food and its nutrients. However, it depends on the degree of heat, the length of time heated and the food and its components heated.

The above statement is incorrect.

Heating animal proteins does create HCAA's which have been shown to be harmful.

The minor impact of conservative heating/cooking of healthy whole unprocessed unrefined low fat plant foods is minor and not anything anyone really has to worry about as it has virtually no impact on their overall healthy and longevity.

Most of the problem with the typical American diet is not that it is heated, but that it is full foods that are highly refined, highly processed and high in fat, saturated fat, trans fat, hydrogenated, sodium, and refined/processed sugars/sweeteners carbs/grains.

In Health
Jeff

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