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Cooked Vs Raw Foods Notes

This document discusses the negative effects of cooking foods, including destroying 50% of proteins, 60-70% of vitamins and minerals, up to 96% of B12, and 100% of enzymes and phytonutrients. It provides information from several experts on how cooking foods above 117 degrees F for more than 3 minutes can denature proteins, caramelize carbohydrates producing carcinogens, break down natural fibers, damage 100% of enzymes, lose valuable oxygen, produce free radicals, and alter inorganic mineral elements. Cooking causes nutritional damage that increases with higher temperatures applied for longer periods.

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David
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107 views

Cooked Vs Raw Foods Notes

This document discusses the negative effects of cooking foods, including destroying 50% of proteins, 60-70% of vitamins and minerals, up to 96% of B12, and 100% of enzymes and phytonutrients. It provides information from several experts on how cooking foods above 117 degrees F for more than 3 minutes can denature proteins, caramelize carbohydrates producing carcinogens, break down natural fibers, damage 100% of enzymes, lose valuable oxygen, produce free radicals, and alter inorganic mineral elements. Cooking causes nutritional damage that increases with higher temperatures applied for longer periods.

Uploaded by

David
Copyright
© © All Rights Reserved
Available Formats
Download as RTF, PDF, TXT or read online on Scribd
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COOKING FOODS USUALLY RESULTS IN destroying 50% of the protein, according to

the Max Planck Institute, and approximately 60-70% of assimilable vitamins and minerals, up to
96% of the B12 and 100% of enzymes and phytonutrients.

Cooked and Raw Foods


This is a major subject that I include today so that you have all the information on cooking and
its realities in one place. This makes for an excellent reference for you for your own support, or
in discussions about the need for eating Living and Raw Foods. This file contains decades of
research by some of the top leaders in the field of Live Food Nutrition: Herbert M. Shelton,
Gabriel Cousens, M.D., David Wolfe, the Raw vs Cooked Cancer study offered by Steve
Meyerowitz, and 24 Studies Concerning Vegan/Raw compiled by John C. Rose. Folks, this
collection of information is an invaluable resource that can save lives, and keep you focused on
Living Foods.

COOKED VS RAW FOODS: Gabriel COUSENS, M.D.

COOKED FOOD REALITIES: David WOLFE

EFFECTS OF COOKING: Herbert M. SHELTON

STUDY: RAW VS COOKED VEGETABLES & CANCER RISK Conclusion of Study:


“Possible mechanisms by which cooking affects the relationship between vegetables and cancer
risk include changes in availability of some nutrients, destruction of digestive enzymes, and
alteration of the structure and digestibility of food. Both raw and cooked vegetable consumption
are inversely related to epithelial cancers, particularly those of the upper gastrointestinal tract,
and possibly breast cancer; however, these relationships may be stronger for raw vegetables than
cooked vegetables.”

RAW FRESH PRODUCE VS. COOKED FOOD: ARE HUMANS AN EXCEPTION?

TWENTY-FOUR (24) STUDIES CONCERNING VEGAN/RAW

WHAT HAPPENS WHEN YOU COOK FOOD?

When food is cooked above 117 degrees F for three minutes or longer, the following deleterious
changes begin, and progressively cause increased nutritional damage as higher temperatures are
applied over prolonged periods of time:

proteins coagulate: high temperatures denature protein molecular structure, leading to


deficiency of some 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: it loses
its ability to sweep the alimentary canal clean, 30% to 50% of vitamins and minerals are
destroyed,

100% of enzymes are damaged: the body’s 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 only strips 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.

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