Vitamin C is the vitamin most easily destroyed by heat. You might have a case in claiming that very lightly-cooked meat contains extremely tiny traces of vitamin C, but anything above that would be a problem.

 

Re vitamin C/carbohydrates:- I keep on hearing about that link from zero-carbers but no one ever provides a decent scientific study confirming this.

 

Anyway, the vitamin C issue is one of the least worrying aspects of going in for cooked zero-carb. There's a much bigger worry:- the fact that animal foods(fats in particular) produce far more heat-created toxins after cooking(such as advanced glycation end products etc.) than any other foods, thus speeding up the incidence of various age-related diseases.

 

 

Geoff







 
> Date: Wed, 17 Jun 2009 20:10:40 -0400
> From: [log in to unmask]
> Subject: Re: How fire made us human
> To: [log in to unmask]
> 
> Geoffrey Purcell wrote:
> > 
> >
> > Well, cooked meat doesn't contain vitamin C, unlike raw meats. Plus, cooking reduces the nutrients in raw meats, in a sliding scale where boiling meats annihilates the enzymes and bacteria along with some of the vitamins and minerals, while harsher cooking methods do much worse damage.
> >
> > 
> Cooked meat does contain trace amounts of vitamin C. You only need 
> copious amount of C if you are eating carbohydrates. 

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