Cooking for Cancer

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Cooking for Cancer

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

 

http://www.mindfully.org/Food/Cooking-Malnutrition-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.

 

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 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

onlystrips 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 poultry or meat cooked in

gas ovensand 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 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

NutritionalResearch Council of the American Academy of Sciences

(1982) and the Foodand Drug Administration Office of

Toxicological Sciences, additional carcinogens in heated foods include:

 

Hydroperoxide, alkoxy, endoperoxides and epoxides from

heated meat, 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 eventhough the stomach is full. The result is the chronic

overeating andrampant obesity seen nationwide.

 

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

1oct03

 

 

 

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