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From: Michelle A (dslgw2.cipherkey.com)
In Reply to: Evidence not reason & logic posted by Sharon on November 13, 2004 at 9:54 am:
The chemical changes that take place to individual nutrients, as excessive heat is applied will now be examined. It is well understood and recognized in scientific literature that heat breaks down vitamins, amino acids and produces undesirable cross-linkages in proteins, particularly in meat. When food is cooked above 117 degrees F for three minutes or longer, the following deleterious changes begin, and progressively cause increased nutritional damage as higher temperatures are applied over prolonged periods of time proteins coagulate, high temperatures denature protein molecular structure, leading to deficiency of some essential amino acids,carbohydrates caramelize,overly heated fats generate numerous carcinogens including acrolein, nitrosamines, hydrocarbons, and benzopyrene (one of the most potent cancer-causing agents known), natural fibers break down, cellulose is completely changed from its natural condition it loses itsability to sweep the alimentary canal clean,30% to 50% of vitamins and minerals are destroyed, 100% of enzymes are damaged,the body's enzyme potential is depleted which drains energy needed to maintain and repair tissue and organ systems, thereby shortening our life span, pesticides are restructured into even more toxic compounds, valuable oxygen is lost, free radicals are produced,cooked food pathogens enervate the immune system, heat degenerates nucleic acids and chlorophyll. Cooking causes inorganic mineral elements to enter the blood and circulate through the system, which settle in the arteries and veins, causing arteries to lose their pliability, the body prematurely ages as this inorganic matter is deposited in various joints or accumulates within internal organs, including the heart valves. As temperature rises, each of these damaging events reduces the availability of individual nutrients. Modern food processing not only strips away natural anti-cancer agents, but searing heat forms potent cancer-producing chemicals in the process. Alien food substances are created that the body cannot metabolize. For example, according to research performed by cancerologist Dr. Bruce Ames, professor of Biochemistry and Molecular Biology at University of California, Berkeley various groups of chemicals from cooked food causes tumors. Nitrosamines are created from fish, poultry or meat cooked in gas ovens and barbecues, as nitrogen oxides within gas flames interact with fat residues. Hetrocyclic amines form from heating proteins and amino acids. Polycyclic hydrocarbons are created by charring meat. Mucoid plaque, a thick tar-like substance builds up in the intestines on a diet of cooked foods. Mucoid plaque is caused by uneliminated, partically digested, putrefying cooked fatty and starch foods eaten in association with protein flesh foods? Lipofuscin is another toxin: an accumulation of waste materials throughout the body and within cells of the skin, manifesting as age-spots in the liver as liver spots and in the nervous system including the brain, possibly contributing to ossification of gray matter and senility. Carbohydrates Carmelize Bake some yams or sweet potatoes. Notice the sweet sticky goo oozing from the skin that partially turns to ash from the excessive heat. You're witnessing sugar molecules (carbohydrates) carmelizing, fusing together like sticky molasses. Similar to protein coagulation, carmelization also occurs on a microscopic level when all foods are sufficiently heated, whether or not it is witnessed. When complex carbohydrate sugar molecules are carmelized or fused together, amylases (digestive enzymes) cannot cleave them into constituent simple sugars for use as an energy source. Not only are they unavailable, but the heat turns them into an ash-like toxin.
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