what do we know about raw foods in the last 70 years? off the top of
1. e. coli infections from raw apples (odwalla case) or eggnog can
2. too much sugar from raw carrot juice can give you diabetes.
3. too much sugar depresses your immune system.
4. tomatoes have lycopene, which helps prostate cancer. It's more
if the tomatoes have been cooked.
5. raw garlic and onions have sulfur compounds that have anticancer /
antibiotic / anticholesterogenic properties.
6. alfalfa sprouts have saponins that in excess can cause problems
7. raw / low fat diets are inappropriate for children
8. raw meat can have parasites that can do beaucoup damage.
9. prions from raw offal fed to cows can cause bovine spongiform
10. recent discovery that high fiber diets (like you'd get in a raw
diet) don't reduce colon cancer rates
11. cooked soybeans have antiestrogen properties that help reduce
cholesterol, and breast and prostate cancer rates. And maybe cause
brain to shrink.
12. raw mung beans have antinutrient properties that you want to avoid
13. raw egg has antinutrient avidin that interferes with cobalamine
14. aflatoxins can cause liver cancer. i suppose molds like it could
on raw sprouts.
15. calorie reduced / nutrient enriched diets probably enhance
cooked foods can be nutrient enriched. raw foods can be calorie
16. charred (cooked) meats have carcinogenous nitroamines
17. raw chlorophyll's structure gets reused in making hemoglobin. The
magnesium gets replaced with an iron, but the rest of the molecule is
virtually as is. (I find this amazing.)
18 raw greendrinks contains exotic-sounding antioxidents like
and superoxide dismutase. http://www.bluemoon.net/~blm/bg_art2.htm
antioxidents soak up the free radicals that current theory suspects
major factor in aging
19. native americans would use boiling water to leach the tannins out
acorns that were a staple of their diets. (Ok this has been known for
than 70 years.)
20. polynesians use cooking to deactivate the poison in the cassava /
root, making tapioca (ditto)
21. eating a variety of fruits and vegetables is probably optimal.
instance, lately strawberries, blueberries, and blackberries have been
to have especially high levels of beneficial antioxidizing
cherries have antipain properties.
http://www.newscientist.com/ns/19990206/newsstory6.html) Having access
frozen or cooked fruits and vegetables adds to the variety available
if you're wanting a food guru to tell you what's what, i have a lot of
respect for dr. weil. www.pathfinder.com/drweil.
speaking of gurus - the swami that brought hinduism to the US in 1910,
http://www.selfrealizationfellowship.com/ay/index.html, urged a cooked
diet. After he died, the church passed to a live foodist disciple of
who almost immediately died of pneumonia. So that doesn't reflect
----- Original Message -----
From: "Ingrid Bauer/J-C Catry" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Thursday, May 18, 2000 11:25 PM
Subject: Re: Licorice
> >Having said that, it's shocking to me that people are designing their
> >lives around 70-year old, nonreproducible science. The leucocytosis
> >would appear to be trivial to try to redo. But more to the point, white
> >blood cell count is an extremely crude biomarker. Biochemistry has
> >incredibly in the last 70 years. To gamble one's health on such poor
> >science seems unwise to me.
> so what those 70 years gave us , as informations about the difference , in
> nature and effects, between cooked and raw foods?