Hello I would appreciate comments on this text about the problems of cooking. "Through the working of natural selection, each species adapts to the conditions of its habitat. Such adaptation, however, takes many generations ; the genetic code changes very slowly over time (less than 1 % in the six million years since our forebears diverged from the chimpanzees). The practice of cooking is quite recent in relation to the biological time scale, each new alimentary challenge introduced by intelligent artifice may pose a new metabolic problem and entail pathological consequences. For any culinary artifice, there is a reason to ask : whether a genetic adaptation has been or would have been necessary whether such adaptation is possible whether it has had time to occur This issue, apparently ignored by medical research, is quite critical, being at the very heart of the world health problem. The prognosis in any illness depends inevitably on nutrition. Therefore the illness depends on nutrition (even if one is ignorant of its mechanisms). It is helpful, then, to pose the problem of adaptation before plunging blindly into a quest for therapeutics that risk missing the point, that in fact remain unavailing in the face of various diseases. Three quarters of the population die of neoplastic or cardiovascular diseases, which are not necessarily preordained by nature. Non-original foods introduce molecules into the organism to which the enzymes, programmed by the genetic code, have no reason to be adapted. These "non-original molecules" may be created in chemical reactions induced by cooking, or may come from foods not in the original alimentary spectrum of humans (such as animal milk). It will be impossible for some of these to be metabolized normally ; instead, blocked at some stage of transformation, they will accumulate in the organism, provoking a gradual culinary intoxination. They will be found in the circulating fluids (blood, lymph) or stored within the cells or in the interstitial spaces (amylose), in fatty deposits, or even integrated into cell and tissue structures (membranes, collagen, joints, dentin, etc...) Contemporary studies of metabolism have not yet given much consideration to these abnormal molecules, whose transformations constitute an anomolous, or "paradoxical" metabolism (= processes not provided for by the genetic code, which we call "parabolism"). Some of these substances could provoke all kinds of disorders (as many disorders as there are classes of substances and functions in the organism). In other words, the culinary intoxination will give rise to a "molecular pathology" which could constitute the cause in whole or in part of numerous illnesses. The notion of intoxication as conceived by medical science refers either to chemical substances or to alimentary intoxication due to accidental contamination, fermentation, surfeit, or any intolerance ; and in pathological cases, to an excess of the waste products of normal metabolism. Fringe medicine gives more weight to the alimentary factor than does conventional thinking, but at present neither seems to have distinguishe clearly between original toxins and non-original toxins. In fact, certain molecules present in original foods are toxic, as are certain by-products of metabolism : these substances, however, have existed all the time, so that the programming of our genetic code provides for their elimination through normal channels (= detoxication). The same cannot be said of molecules that deviate from this programming, which must be eliminated by various unexpected mechanisms (deviant channels) and over much longer periods of time." Thank you for your time Jacques Laurin