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] ============ 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.