More Evidence That Cooking Destroys Nutrients

[Guest guest]

More Evidence That Cooking Destroys Nutrients

 

By Roger Haeske

 

I’ve discovered more evidence that cooking destroys nutrients, including

cooked vegetables. Although some nutrient levels may be increased,

others are decreased. This information also indicates a very strong

correlation with decreased cancer rates as the consumption of raw fruits

and vegetables goes up.

 

One of the main points of the Optimal Raw Food Diet is that it be 100%

raw. Cooking does too much damage to the foods to be helpful in any way.

There is overwhelming evidence that eating cooked food will eventually

lead you to a life of disease, overweight, and unhappiness.

 

Here are a couple of quotes from Dr. Joel Fuhrman’s book, “Eat to Live,”

explaining the health-protective benefits of raw fruits and vegetables

and explaining the damage that cooking does.

 

Pg 43:

“When vegetables are cooked, or eaten with fat, some nutrients are more

efficiently absorbed and other heat-sensitive nutrients are lost or

rendered less absorbable. Many studies (Over 250: My added comment) show

that raw fruits and vegetables offer the highest blood levels of

cancer-protective nutrients and the most protection against cancer of

any other foods, including cooked vegetation. Any advice not recognizing

that raw vegetables and fresh fruits are the two most powerful

anti-cancer categories of foods is off the mark.

 

Paul Talalay, M.D., of the Brassica Chemoprotection Laboratory at the

Johns Hopkins School of Medicine is involved with researching the effect

of cooking on phytochemicals. He reports “widely different effects on

the compounds in vegetables that protect against cancer.” These

compounds are both activated and destroyed by various cooking methods.”

 

Pg 43 as well:

“These heat-sensitive elements may offer significant nutritional

advantages to protect against disease, according to investigators from

the Department of Biochemistry at Wright State University School of

Medicine. These researchers concluded that “most foods undergo a

decrease in nutritive value in addition to the well-known loss of

vitamins when cooked and/or processed.” Most vitamins are

heat-sensitive, for example, 20-60 percent of vitamin C is lost,

depending on the cooking method. Thirty to forty percent of minerals are

lost in cooking vegetables as well. Consuming a significant quantity of

raw foods is essential for superior health.”

 

** Vegetables, fruit, and cancer prevention: A review

 

“Abstract

In this review of the scientific literature on the relationship between

vegetable and fruit consumption and risk of cancer, results from 206

human epidemiologic studies and 22 animal studies are summarized. The

evidence for a protective effect of greater vegetable and fruit

consumption is consistent for cancers of the stomach, esophagus, lung,

oral cavity and pharynx, endometrium, pancreas, and colon.”

 

Here’s the link to the whole study.

 

http://www.mi-cancergenetics.org/articles/veg-fruit.html

 

** Digestive Leukocytosis **

 

Here is another problem caused by the cooking and processing of foods,

an increased white blood cell count or leukocytosis. This is considered

normal since all people who eat cooked food get it.

 

From what I understand, raw foodists often have a lower white blood cell

count than what is considered, so-called normal. But that is only

because we don’t need so many white blood cells circulating in our blood

because our diet is pure and doesn’t trigger our defense mechanisms.

 

Notice that vinegar creates a severe increase in the white blood cell

count as well. Cooked animal proteins where the worst offenders.

 

To see the whole story please follow the link below the quote.

 

** A quick note: I believe the author overstates the importance of

enzymes in this article, there is much more than enzymes destroyed by

cooking.

 

The enzymes in raw foods are of minor concern, since most of them don’t

make it through the digestive process. Also the majority of the enzymes

needed to digest a food come from our own body and not the raw food.

 

Most of the enzymes in fruit are gone once the fruit has ripened anyway.

However, the basic information on the leukocytosis is good.

 

“Leukocytosis was first discovered in 1846. At first, it was considered

normal because everyone who was tested had it. Paul Kautchakoff, M.D.(4)

later found that leukocytosis was not normal. In fact, the major cause

of leukocytosis was discovered to be the eating of cooked food. An

entire category of leukocytosis was classified as " digestive

leukocytosis, " that is, the elevation of the white blood cell level in

response to the lack of enzymes in the cooked food in the intestine. It

is pathological because the pancreas was never intended to provide 100%

of the digestive enzymes needed.

 

Dr. Kautchakoff divided his findings into four classifications according

to the severity of the pathological reaction in the blood:

 

1. Raw food produced no increase in the white blood cell count.

2. Commonly cooked food caused leukocytosis.

3. Pressure cooked food caused even greater leukocytosis.

4. Man-made, processed and refined foods, such as carbonated beverages,

alcohol, vinegar, white sugar, flour, and other foods, caused severe

leukocytosis. Cooked, smoked and salted animal flesh brought on violent

leukocytosis consistent with ingesting poison.

 

http://www.naturalhealthway.com/articles/raw/raw.html

 

I hope this information further convinces you of the dangers of cooking

your foods and of the amazing health benefits of raw fruits and

vegetables.

 

To Your Radiant Health, Happiness and Fitness, Roger Haeske

 

P.S. Experience the radiant health and happiness benefits of an optimal

raw food diet? Now’s your chance to get expert coaching, support, audio

interviews, ebooks and special reports. You’ll also learn how to make

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I’ve also included monthly access to 20-minute telephone consultations

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http://HowToGoRaw.com for more information.

 

Telephone consultations used to be available only for yearly

rs, but now it's available for all paid members. I haven't

updated the website yet with this new information, but it applies to all

members.