Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 This snip came from: http://www.mercola.com/2002/may/22/cooked_food.htm it is super long, that's why I only chose this to post. I recommend you read the whole arcticle it is very good and thorough reading. Pam ***Up to 50% of the protein is coagulated. Much of this is rendered unusable. High temperatures also create cross-links in protein. Cross-linked proteins are implicated in many problems in the body, as well as being a factor in the acceleration of the aging process ***All of the enzymes present in raw foods are destroyed at temperatures as low as 118 degrees Fahrenheit. These enzymes, named " food enzymes " are important for optimum digestion. They naturally aid in digestion and become active as soon as eating commences. Cooking destroys 100% of these enzymes. Kouchakoff, Paul, M.D.; " The Influence of Cooking Food on the Blood Formula of Man " ; First International Congress of Microbiology; Paris, 1930. _______________ Check out the new MSN 9 Dial-up — fast & reliable Internet access with prime features! http://join.msn.com/?pgmarket=en-us & page=dialup/home & ST=1 Quote Link to comment Share on other sites More sharing options...
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