Health Risks Stemming from Foods Cooked beyond Labile Point

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Health Risks of Foods Cooked beyond Labile Point

JoAnn Guest

Oct 31, 2004 19:37 PST

 

Chemical Configurations of Over-cooked foods

Results in Constant Mobilization of Immune System

 

 

Cooking: Go Low and Slow!

By Susan Smith Jones Ph.D.

 

High cooking temperatures destroy the healthy

'properties' of biologically " intact " oils.

The higher the ratio of essential fatty acids (EFAs),

--the greater the *polymerization* (or plasticizing) of the oil.

High heat cooking becomes an unhealthy culinary practice.

 

Not only are deadly *dienes*, *trienes*

(newly discovered –you'll be hearing about this in the coming years)

and other carcinogenic and destructive compounds

created but dozens of other post- " oxidation " products (free-

radicals)

are made,

which can be just as detrimental as " trans-fatty " acids.

 

After 10, 20 or even 30 years of coping with transfats, these

toxic substances accumulate and interfere with the normal biological

" chemistry " of our bodies.

 

These corrupted materials create *corrupted* organs and muscles.

Cells lose their DNA reproductive *integrity* leading to

degenerative

disease, cancer and rapid aging.

 

We do not recommend frying not only because of the fat 'damage' but

because it can turn *proteins* into *carcinogens* such as

*acrolein*.

 

It also destroys much of the " nutritional value " of foods.

 

In Udo Erasmus's book, " Fats that Heal " , Fats that Kill " , he

recommends using new varieties of high " oleic " oils.

 

Damage occurs even more rapidly to " essential-fatty " acids (EFAs)

which

tolerate heat quite poorly. The majority of " fast " food and even

other

restaurants fry foods in

" hydrogenated " vegetable oils that have been kept at high

temperatures

for " days " .

 

Oils that have undergone *thermal* " conversion " at 215 C (419 F)

for 15 minutes or more--

-- have been implicated in the 'formation' of *atherosclerosis*

(blockages/clots) when fed to lab animals in research experiments.

 

Instead of frying, Susan likes to take traditional stir-fry

vegetables and " steam " them for a few minutes.

Susan then adds extra-virgin olive oil or sesame oil that has had

garlic pressed into it and allows it to " marinate " for about 15

minutes.

 

Another " healthier " way of frying is to stir-fry with small amounts

of *water* adding a little Extra-Virgin Olive oil later on.

 

Keeping some water in with the oil keeps the temperature down to 100

C (212F),

which is a *non-destructive* temperature.

Food will retain more nutrients and taste better using this

innovative

method.

 

For good results, I recommend expeller-expressed organic

Extra-Virgin Olive oil for this lower temperature method.

 

Organic expeller pressed oils are pesticide-free and " unrefined " and

make a better overall choice for healthier eating.

 

*Refining* an oil takes away its natural flavor and compromises many

of

the nutrients --–--Phytosterol, beta-sistosterin, lecithin,

carotene,

tocopherols and EFAs, to name just a few.

 

Boiling oil in water doesn't damage even the most sensitive " EFA "

rich oils. When baking use Extra Virgin olive oil to prevent sticking.

 

The more polyunsaturated refined and damaged oils you consume, the

more " antioxidants " you need in your diet to *neutralize* the production

of excess " free radicals " that are 'formed' by consuming these oils.

 

Polyunsaturated Oils Linked to Cancer!

 

Consuming large amounts of refined polyunsaturated oils has been

linked to cancer.

The " omega-6 " component of polyunsaturated oil when used in *excess*

and without the proper ratio of omega-3 oils tend to suppress *immune*

function.

 

The more " refined " the fat is, the more likely it is to form

" free radicals " in your body.

Free radicals are *unstable* molecules that can *disrupt* cellular

functioning,encourage tumor formation

and accelerate the aging process. " Free radicals " have also been

implicated in " damaging " arterial walls.

Damage to arterial walls is probably the *initiatory* step in

" arteriosclerosis " and " atheroma (clot) formation " .

 

The " free radical " causes an injury to the arterial wall cells and a

cholesterol laden *plaque* forms, acting like a " bandage " over the

injury.

If this happens often enough, arteries will restrict blood flow, and

close off causing strokes, heart attacks and vascular disease.

 

The body will slowly *repair* and unclog these vessels if chronic

damage

by " free radicals " is stopped or slowed down.

 

" Free radicals " *oxidize* " cholesterol " and " triglycerides " into a

more

deadly artery clogging form. The combination of inferior oils and

free

radicals tends to form " stiff " , hard arteries with reduced blood

flow,

exacerbating hypertension and other coronary

clustered diseases.

 

Fortunately, " free radicals " can be neutralized by " free radical "

scavengers (antioxidants) such as Vitamin E, beta-carotene, vitamin

C, selenium and hundreds of other antioxidants found in *unrefined*

oils (especially low temperature expeller pressed wheat-germ

oil), extra-virgin olive oil, fresh vegetables, fruits, whole

grains,

beans,lentils,legumes,raw nuts & seeds.

 

Animal products are extremely high in " free radicals " and almost

totally

deficient in antioxidants---as the higher ordered *species* tend to

suffer from the same *biological* stresses that humans do.

 

Taken from a pamphlet distributed by Spectrum Oils.

http://www.spectrumnaturals.com

 

Susan Smith Jones, Ph.D.(Health Sciences)has been a fitness

instructor at UCLA for 21 years.

=====================================================================

 

It's really the total amount of fat, saturated fat, and cholesterol

in

your diet that matters. While you may want to change to organic meat

and

moderate your intake of some foods, you needn't eliminate them from

your

diet compietely.

Instead, balance high-fat food with other foods that contain less

fat

and cholesterol. Here are 15 tips to help.

 

Steam, boil, or bake vegetables; or for a change, stir-fry in a

small

amount of sesame oil.

 

Season vegetables with herbs and spices rather than with sauces,

butter,

or margarines.

 

Try lemon juice on salads or use limited amounts of vinegar and

Olive

oil salad dressing.

 

To reduce saturated fat, use extra-virgin olive oil instead of

butter in

baked products and always use cold pressed oils instead of

shortenings

or Crisco.

 

Try organic whole-grain flours to enhance flavors of baked goods

made

with less fat and cholesterol-containing ingredients.

 

Replace whole milk with non-gmo soy or almond milk in puddings,

soups,

and baked products.

 

Substitute plain organic lowfat yogurt, blender-whipped organic

cottage

cheese, or organic buttermilk in recipes that call for sour cream or

mayonnaise.

 

Choose lean cuts of organic meat. Trim fat from meat prior to eating

(either before or after cooking).

www.laurasleanbeef.com

 

Roast, bake, broil, or simmer free range/amish poultry,

or cold water fish.

 

Remove skin from free range/amish poultry prior to eating (either

before

cooking or after cooking).

 

Cook poultry on a rack so any existing fat will drain off.

 

Chill poultry broth until the fat becomes solid.

Spoon off the fat before using broth.

 

To avoid the risk of campylobacter, salmonella or E. coli.

infection, chicken and turkey need to be handled carefully during

preparation:

Cut raw meat and vegetables on separate surfaces, wash utensils

carefully, and cook poultry thoroughly.

 

Buy organically grown chicken, eggs and turkey if you can, to

minimize

consumption of antibiotic residues, hormones and other toxins found

in

conventionally raised birds.

 

Salmon is a great source of omega-3 fatty acids, which can protect

against heart attack, stroke, cancer, and inflammatory diseases like

rheumatoid arthritis.

 

However, the type of salmon you eat matters:

 

Much higher levels of toxins are in farm-raised salmon, including

dioxin and PCBs - both of which can cause certain types of cancer,

and can have adverse effects on the brain development of fetuses and

nursing infants.

 

Studies have shown that farmed salmon has more than 10 times the

amount

of these types of toxins than wild varieties.

 

Farm-raised salmon also contains residues of " antibiotics " and other

drugs used to treat diseases that occur in the unnatural, crowded

conditions of fish pens.

 

Farmed salmon are artificially colored and generally have less omega-

3

fatty acids in their tissue, and provide less protein than their

wild

counterparts.

---

 

Sue Snider, Ph.D.

Food and Nutrition Specialist

University of Delaware Cooperative Extension

 

===============================================

Risks of Overcooking Food

===============================================-

 

 

There is enough evidence to show that the more a food is cooked, the

more difficult it is to digest and metabolize. This is true of any

food.

The higher the temperature at which a food is cooked, the longer it

stays in the gut and the more difficult it becomes for our digestive

mechanisms to digest it.

 

This makes it more difficult for the food to absorb and work on a

" cellular " level where it needs to work.

 

When the food cannot work on the cellular level, the cells can

become

deficient and/or toxic, which leads to deficiency and toxicity of

the

whole body, making it less able to function optimally.

 

Every food has a heat labile point.

 

The heat labile point is the temperature at which food changes its

" chemical configuration " .

 

All foods are made up of carbon, hydrogen, nitrogen and oxygen in

different chemical " configurations " with minerals added.

 

We have descended from early man eating foods with certain chemical

configurations.

We have the " digestive enzymes " to digest foods with those chemical

configurations.

 

When food is heated past the heat labile point, its chemical

configuration changes.

 

Pasteurization, deep frying and barbecuing are all forms of cooking

where food is heated past the heat labile point.

The body does not understand these new chemical configurations and

does

not have the enzymes to digest the food easily.

 

When the food does not digest properly, it stays in the gut, unable

to

be assimilated completely, and it can start to become 'toxic'.

 

The carbohydrates start to 'ferment', the proteins begin

to 'putrefy'

and the fats become 'rancid'. These toxins irritate the lining of

the

gastrointestinal tract mucosa. This can poison the gut bacteria,

causing

the 'ecology' of the gut to become upset.

 

Three hundred to 400 of the bacteria species can become upset,

causing

overgrowth of candida and other pathogens.

 

The irritation also makes the cells on the lining of the

gastrointestinal tract " enlarge " .

When the cells become larger, the putrefied, undigested food slips

into

the *bloodstream*, a condition sometimes called

'leaky gut syndrome'.

This also creates free radicals with such formidable names as

cadaverines, endols, putricine and phenol.

 

Since it is the liver's job to 'detoxify' toxins, the liver becomes

overloaded and unable to perform its task.

 

In the bloodstream, the undigested or partially digested food (in

the

form of " macromolecules " ) is in too *large* a 'particle' to get into

the

*cell* to function.

 

This undigested or partially digested food moves through the

bloodstream, causing havoc in the body.

 

This is a form of food allergy.

 

The macromolecules can go to the head and cause the classic symptoms

of

allergy, such as runny eyes, scratchy throat, itchy ears, sinusitis

and

sneezing.

 

They can go to the brain and cause headaches, anger, fatigue,

schizophrenia and perspiration.

 

They can go to the joints or tissues and cause arthritis, or to the

nerves and cause multiple sclerosis.

 

The macromolecules can also go to the skin and cause acne, edema,

psoriasis or rashes.

 

They can lodge anywhere in the soft tissues in the body and cause

problems, straining whatever a person's weak link may be.

 

Finally, the immune system comes to the defense of the body and

" converts " these undigested particles back into substances that the

body

can use or 'escorts' them out of the body.

 

The immune system is asked to do the job that our digestive system

did

not do.

 

The immune system was not designed to do this on a daily basis,

every

time we overcook or overprocess foods.

 

Over a period of time, the immune system becomes exhausted and the

door

is opened to infectious and degenerative diseases.

 

Unfortunately, it is not only foods that have been heated past the

heat

labile point, such as potato chips, fried foods, barbecued foods,

cake

mixes and such, that cause this reaction.

 

Consuming sugar, caffeine and alcohol, and taking corticosteroids,

antibiotics,

aspirin and many other prescription,

over-the-counter and street drugs

can also " upset " 'body chemistry', causing undigested food to get

into

the bloodstream with all of the consequences.

 

The University of California at Davis examined how volunteers

digested

bread that had been cooked to varying degrees:

first, very mildly;

second, normally;

and third, overcooked.

 

The slightly cooked bread went through the stomach quite rapidly and

caused no problems in digestion.

 

But the longer the bread was cooked, the longer it stayed in the

stomach.

 

In fact, the dark, overcooked bread caused an *immune response* in

the

bloodstream.

An immune response can be triggered by undigested food that gets

into

the bloodstream and must be treated as a foreign invader by the

immune

system.

 

There is evidence that shows that if you cook food past 112º

Fahrenheit,

you will make the enzymes in the food unavailable; therefore,

you will need to use your own enzymes to digest the food.

 

Our pancreas " makes " enzymes that help digest food,

but we do not want to 'overtax' this system.

 

There is also research that shows that the immune system can become

activated when fried,

pressure cooked or barbecued food is eaten.

 

We want our immune system " working " on bacteria, viruses and other

foreign material.

We do not want our immune system working on food.

 

We want it strong for foreign invaders.

 

From this research and the principle of the heat labile point, it

seems

that the best way to cook food is the least way.

 

The more food that you can eat raw, the better. If you do cook your

food, the best way to cook is to lightly steam, bake, stew or stir

fry,

or use a slow crock cooker.

 

Eat as few overprocessed and overcooked foods as possible.

 

The body has a difficult time digesting fried, barbecued,

pasteurized,

dried and other overprocessed and overcooked foods, such as cake

mixes,

dried milk, dried eggs, pizza and dairy products.

 

Bon apetite au natural.

 

http://www.wellbeingjournal.com/overcook.htm

---

 

The preceding article was written by Nancy Appleton, Ph.D.

She is currently a nutritional consultant working is Santa Monica,

California.

She is author of Lick The Sugar Habit, Healthy Bones, and The Curse

Of

Louis Pasteur. For more information,

 

www.nancyappleton.com.

_________________

 

JoAnn Guest

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