Jean-Louis:
> No. Cooking destroys some amino-acids, especially lysine, because
> Maillard molecules are produced. The percentage of destruction depends
> on a number of factors, including of course cooking time and
> temperature. Some foods are more sensitive than others.
Sounds like the best argument to eat cooked I've heard so far.
> About cooked eggs: I was trying to have an HONEST look. My question
> (snip)...(let's say boiling less than 3 minutes)? So far, what I know is:
> -carcinogens/mutagens: a tiny amount produced, really not enough to
> induce cancer.
Sounds like a great reason to eat cooked eggs.
> So, by cooking (soft-boiling, not frying) eggs, you gain biotin, and
> lose tiny amounts of protein and of vitamins. That is, you get more of
> a vitamin you already have plenty of (biotin), and you lose tiny
> amounts of nutrients that you can get elsewhere
Yet another great reason.
> Of course, I am not ruling out the possibility that science might one
> day discover other toxic effects of boiling eggs; neither do I exclude
Yes. Science knows very little thus far as to just how destructive
cooking is. So far, the studies done are like a "drop in the ocean" as
to the full extent of the repercussions... You guys are right -- it's
not simple!
> way. You say that you mix eggs with bananas, but for some reasons I
> prefer not to mix fruits with animal food.
"Food combining" dogma?
> You are. Nowhere was said that "anyone not agreeing with the fact that
> cooking should be prohibited in any circumstances is susceptible of
> capital punishment". I've been trying to determine whether it is
> necessary to eat ONLY raw food or not, and in order to do that, you
I didn't demand everyone eat all raw. I simply feel that all raw is
optimal. Obviously though, there are many different types of all raw
diets. I haven't tried to stop you or anyone else from eating any
cooked; but I have asked "why", and gave some of my views on the matter.
> have to be HONEST, OBJECTIVE. Not saying "hey, that's cooking,
> therefore that's SAD. Vade retro, Satanas!". You are putting in my
> "mouth" things I never said, probably because I don't assume a priori
> that any degree of cooking is bad.
I didn't say eating mostly raw + some cooked = SAD. Now you're putting
words in MY mouth.
> How do you measure biological value? By how much of it is available (which
> in particular depends on whether the proteins provide all essential
I don't have the time to describe it to you, but pick up any general
nutrition book, and it will describe to you what biological
value/protein efficiency is all about. Body builders know that eggs have
the highest BV.
> Again, why do you say I am a SAD proponent? Does 90% equal SAD? Are
> conventional vegetarianism, macrobiotic, Atkin's, Zone, etc. part of
> the SAD?
That was a bit of peeve in regard to your comment about pizzas/lean
people, which you used in response to my mentioning re: raw fats.
> I don't talk in "favor of cooked foods", but examine the pros and cons
> of cooking. You provided the cons (although often inaccurately), so I
My study, experience, and intuition leads me to believe that raw foods
are superior to cooked -- I believe cooking has more con's than pro's to
it. So far, I've seen nothing to show otherwise. And don't use the
example of toxic raw legumes or vegetables, for example, as that's
already been addressed.
> You claim you lose more than you gain with cooking, but such
> a statement needs to be evaluated.
Yes, it needs to be evaluated - more scientific research will be
necessary to "prove" it one way or another.
> You seem to be angry that someone
> even dares raising the question and/or doesn't reach the conclusion
> that one should eat raw potatoes and raw egg whites.
Again, I have attempted to get some sort of certainty from you re: the
need to cook these items, and re: whether cooking these items is
optimal.
> I agree that cooked vegetable oils (e.g. potatoes fried in sunflower
> oil) are harmful but so far I don't know any argument against eating,
> say, fat from a soft-boiled egg. Maybe I am just ignorant, but
Does cooking/high heat usually make proteins, fats, cholesterol, better?
Just common sense. Hopefully, I will dig up some studies on this issue
someday.
> with these people is that I've been without cooked foods for one year,
> and didn't feel bad when reintroducing a few boiled vegetables
> (without salt).
Doesn't necessarily make it optimal - "didn't feel bad when
reintroducing a few boiled vegetables". In order to be more convincing,
you'd have to state it makes you feel *better*.
Wes
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