Cooking Malnutrition and Cancer

[COUNTRYBUMPKIN]

Cooking, Malnutrition and Cancer JoAnn Guest Mar 08, 2005 12:46 PST


ARTHUR BAKER, MA / Living Nutrition Magazine v.10 2001

http://www.mindfully.org/Food/Cookin...Cancer2001.htm

Eighty million species on earth (about 700,000 of which are animals)
thrive on raw food. Only humans apply heat to their food. Humans on
average, as a race, die at or below half their potential life span, from
chronic illness that is largely related to diet and lifestyle.
Domesticated pets also are fed cooked, processed, packaged food that
likewise is denatured by heat. As a consequence, they suffer from the
diseases of humanity, including cancer, arthritis and other degenerative
diseases.

Excessive Heat Denatures Nutrients

Burn your finger and skin tissue dies. With the heating of food at high
temperatures, nutrients are progressively destroyed.. Fresh food prior
to wilting or rotting provides for a high degree of wellness. Harvested
food from field and orchard provides raw materials to replenish your
cells and tissues. Food with the life cooked out of it destroys live
plant and animal tissue so that their nutrients no longer bear any
relationship to your living body. A diet containing an abundance of raw,
unfired food maximizes well being.

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
and amino acids and produces undesirable cross-linkages in proteins,
particularly in meat. These are the changes that take place as food is
cooked above 117 degrees Fahrenheit for three minutes or longer. Damage
becomes progressively worse at higher temperatures over longer 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, losing its ability to sweep the alimentary canal
clean,

30% to 50% of vitamins and minerals are destroyed,

100% of enzymes are damaged,

the body¹s 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 cause 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,
partially digested, putrefying cooked fatty and starch foods eaten in
association with protein flesh foods;

Another toxin, lipofuscin, is an accumulation of waste materials
throughout the body and within cells of the skin. This manifests as
³age-spots²; in the liver as ³liver-spots²; and in the nervous system
including the brain, it possibly contributes to ossification of gray
matter and senility.

From the book Diet, Nutrition and Cancer published by the Nutritional
Research Council of the American Academy of Sciences (1982) and the Food
and Drug Administration Office of Toxicological Sciences, additional
carcinogens in heated foods include:

Hydroperoxide, alkoxy, endoperoxides and epoxides from heated meat,
eggs, fish and pasteurized milk;

Ally aldehyde (acrolein), butyric acid, nitropyrene, nitrobenzene and
nitrosamines from heated fats and oils;

Methyglyoxal and chlorogenic atractyosides in coffee;

Indole, skatole, nitropyrene, ptomatropine, ptomaines, leukomaines,
ammonia, hydrogen sulfide, cadaverine, muscarine, putrecine, nervine,
and mercaptins in cheese.

It is no coincidence that since the proliferation of processed food,
beginning about 1950, cancer rates in the United States have steadily
increased and are now at an all-time high. The consumption of overcooked
food leads to malnutrition. The body, forced to raid its dwindling
supply of nutrient reserves, remains hungry for quality nutrients. The
effect of the Standard American Diet (SAD) is to leave one hungry even
though the stomach is full. The result is the chronic overeating and
rampant obesity seen nationwide.

source: editor http://www.livingnutrition.com 1oct03

[jlxian]

Thanks, Lynn. This sounds so disgusting.....!!!!

What about steaming and boiling? I know that direct heat -- like in a frying pan, grill, or in oil, -- is likely to produce these nasty byproducts, but I'm curious if there are other ways of cooking food that might be better.

[COUNTRYBUMPKIN]

Jean, I use my steamer alot around here. And I also use my grillpan over the gas burners and use the wok alot. We also eat alot of raw fresh organic veggies and fruits around here. And we take our antioxidants everyday to help the cells protect/repair themselves.

I learned alot about nutrition when dd came down with cancer at the age of 21. I learned not from a RD, but by doing hundreds of hours worth of research.

[jlxian]

Sometimes you have to do the research on your own -- that's too bad. I'm sorry to hear about dd's cancer. I hope all is better now.

Thanks for all your educational posts -- I'm paying attention. And I'm trying to do/use a few new things each week.