> Hi all,
>
> Would someone explain to me the difference (if any) between
> the raw paleo and instincto ways of eating?  Also, is there
> a book or website that is a good starting point for
> learning about instincto eating?  Also, does anyone know of
> any data or convincing arguments for including some cooked
> foods in your diet?

 hello Anna
i have been eating instincto for 8 years and have for 7 years transformed
into a raw paleo.
in instinctive eating ( anapsology) that you can read about here
http://www.geocities.com/HotSprings/7627/ggindex.html
foods are paleo and eaten undenatured unmixed unprocessed etc... and are
chosen by sense of smell and taste .so it is a diet as we can imagine
hominids were eating before use of fire .
i am diverting now from instinctive eating by seasonning greens but still
eat animals undenatured and eaten by instinct .
so the main difference between the two will be that raw paleo don't takes in
accompt the instinctive regulation of eating by mixing foods together
creating new tastes that by pass our genetic memory of the original taste of
foods eaten alone .

the only adavantage that can be atribuated to cooked foods is to allow to
eat what we could not eat before in the raw state . is it really an
advantage ?
the argument that say it improves survival chances is simply starting with
the asumption that life is a struggle and that without cooking we could not
makes it as a species and that we improve our condition by doing so . we
know at least that it have been the downfall of humanity at least  since the
neolithic revolution .

there is many disadvantages recorded with cooking , lost of vitamines but
also creations of new molecules that science is finally starting to
recognise as harmfull to health , acrylamides and others AGE ( decedes after
the work of maillard that did discover  them at the beginning of the last
century .

Communiqué de la Food Standards Agency en date du 31 octobre 2002

http://www.foodstandards.gov.uk/saf...

In April 2002, scientists in Sweden discovered unexpectedly large amounts o=
f
the chemical acrylamide in foods rich in starch that had been cooked at hig=
h
temperatures. These included crisps, chips, bread and crispbreads.
Acrylamide is known to cause cancer in animals and its presence in some
foods may harm people's health.