I came across this interesting article put out by the Pacific Research
Laboratories (P.O.Box 7000 Rancho Palos Verdes CA 90274. Phone:
800-370-3447  Fax: 310-320-7557)

Best, Peter
[log in to unmask]

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                    How High Can You Heat Food Before It's Toxic?

After a person eats cooked food, his/her blood responds immediately by
increasing the number of white blood cells.  This is a well-known
phenomenon called "digestive leukocytosis," which means that there is a
rise in the number of leukocytes, or white blood cells, after eating.
Since digestive leukocytosis was always observed after eating, it was
considered to be a normal physiological response to eating.  No one knew
why the number of white cells would rise after eating, since this appeared
to be a stress response, as if the body was reacting to something harmful,
such as infection, trauma, or exposure to toxic chemicals.

A Remarkable Discovery

Back in 1930, Swiss researchers of the institute of Chemical Chemistry
studied the influence of food on human blood and made a remarkable
discovery.  They found that eating unaltered, raw food or food heated at
low temperatures did not cause a reaction in the blood.  In addition, if a
food had been heated beyond a certain temperature (unique to each food), or
if the food was processed (refined, added chemicals, etc.), this ALWAYS
caused a rise in the number of white cells in the blood.
It was not the eating of cooked food which caused "digestive leukocytosis,"
but the eating of highly heated or refined food which caused it.  The
researchers renamed this reaction "pathological leukocytosis," since the
body was reacting to highly altered food.
They tested many different kinds of foods and found that if the foods were
not overheated or refined, they caused no reaction.  The body saw them as
"friendly foods."
However, these same foods, if heated at too high a temperature, caused a
negative reaction in the blood, a reaction that is found only when the body
is invaded by a dangerous pathogen or trauma.

The Worst Offenders

The worst offenders of all, whether heated or not, were processed foods --
that had been refined (such as white flour or white rice), or homogenized
(a process in which the fat in milk is subjected to artificial suspension),
or pasteurized (also seen in milk, flash-heated to high temperatures to
kill bacteria), or preserved (chemicals added to food to retard spoilage or
to enhance taste or texture) -- in other words, foods that were changed
from their original God-given state.  Good examples of these harmful foods
are: pasteurized milk, chocolate, margarine, sugar, candy, white flour, and
regular salt.
The researchers found that it these altered, chemical foods were chewed
very thoroughly, the harm to the blood could be lessended.  However, avoid
these unnatural, processed foods; replace them with delicious whole foods
for optimal health.  In addition, another amazing finding was that if
cooked food was eaten along with the same food in its raw state, the
pathological reaction in the blood was minimized.

Critical Temperature

Each food has a critical temperature.  Above this temperature, the food is
no longer seen by the body as "friendly."  For example, the critical
temperature for milk is 191 deg. F., but with current processing
procedures, milk is "flash-sterilized" at 282 deg. F.  That is over 100
degrees above the critical temperature where the destruction of nutrients
begins.  Chart A on the next page shows a few of the critical temperatures
of foods.  If a food is heated over its "critical temperature," the body
reacts to the food as "poisoning."
As you can see from the list, most of the temperatures range around 190
deg. F.  We have found that if you eat foods that have been heated to
boiling temperature (212 degrees F.) or less, your body will remain in a
relatively nonreactive state.

Avoid Eating Bread

Therefore, do NOT eat foods which have been highly heated, such as most
breads, crackers, rolls, buns, muffins, cookies, cakes, bagels, etc.  These
foods are typically heated at 350 degrees F. or higher.  These are highly
reactive, negative foods.  Even whole wheat or multi-grain bread becomes a
negative food when baked at normal baking temperatures (350 degrees F. and
higher). Avoid them.
It has often been said, "You can't be healthy and eat bread."  Now we have
more insight into this statement.  Highly heated foods tend to congest the
gastrointestinal tract, stagnate the elimination pathways, and retard the
lymphatic system.

Enjoy Low-Heated Foods

Replace these highly heated foods, such as bread, with homemade flatbread,
which is heated at very low temperatures. (It's called flatbread because it
does not rise and looks flat, like a pancake.)  It's delicious, healthy,
and sticks to your ribs.  The batter is easy to make; then it's simply
heated on a nontoxic, nonstick frying pan for a few minutes.  Some of our
favorites are "Oat Crepes" and Spelt Flatbread."  Enjoy eating many
low-heated whole grains such as brown rice, organic buckwheat, organic
whole wheat, organic spelt, organic oats, and organic corn.  (Refer to
recipe section.)
Many whole grains can be simply boiled to make a tasty addition to any
meal.  (Use two cups of water per one cup of grain and simmer for 15 to 30
minutes.)  Then season with Flora Olive Oil, Premier Flax Oil, or a touch
of raw unsalted butter and a few delicious herbs, such as organic turmeric,
oregano, basil, Italian parsley, or thyme.  Be sure to add the oils and
herbs after cooking, avoid heating them.  Add natural sea salt, Sel De Mer,
to taste.  You'll love these new types of delicious, hearty starches.
(Freeze a few bags of the flatbread for quick use or a snack later in the
day.)

Low Temperature, Longer Time

Try using lower temperatures to cook meat or poultry.  For example, baking
Forster Farms' chicken at lower temperatures, but for a longer amount of
time (two to three hours), gives you a super, rich-tasting chicken, but
without pathogenic blood responses seen when higher temperatures are used.
Also, bake your potatoes at lower temperatures (for a longer time) for
healthier eating.  (Avoid microwave cooking.)  We are amused when some
people ask if we use a different brand of chicken since our low-cooked chicken
tastes so much more delicious than the same brand cooked at higher
temperatures.


                               CHART A

                    Food          Critical Temp.

                    Water         191 Degrees F.
                    Milk          191 Degrees F.
                    Cereals       192 Degrees F.
                    Tomatoes      192 Degrees F.
                    Cabbage       192 Degrees F.
                    Bananas       192 Degrees F.
                    Butter        196 Degrees F.
                    Oranges       197 Degrees F.
                    Potatoes      200 Degrees F.
                    Carrots       206 Degrees F.
                    Strawberries  206 Degrees F.
                    Figs          206 Degrees F.
                    Pears         194 Degrees F.
                    Meat          194 Degrees F.


This chart shows the "critical temperature" of several common foods.  If a
food is heated beyong its critical temperature, it produces a toxic
reaction in the body when eaten.