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