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Tue, 18 Aug 1998 11:37:00 EDT |
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In a message dated 98-08-15 09:33:54 EDT, you write:
<< Is there a summary somewhere of what nutriets are lost in meat
through cooking? What other undesirable changes take place?
How much of this happens at various cooking times/methods/
temperatures?
>>
Heat destroys many vitamins, such as a number of B vitamins and vitamin C...
All enzymes are destroyed in all but very rare meat...
Enzymes are what allow us to live, in essence...
Anti-oxidants are destroyed by cooking...
Excessive cooking can cause the loss of some amino acids such as lysine and
methionine...
Cooking produces unnatural foods, alterered fats, proteins, carbs. Think
about high school chemistry class when you put in something, heated it, and it
turned into something else. That's what cooking natural food does. It turns
it into something else, and then the body has to try to live on it while
sorting out what needs to be gotten rid of. It is possible that many people
are allergic to these heat altered new substances, and not the food in it's
raw state...
Aaron
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