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Raw Paleo Diet Forums => General Discussion => Important Info for Newbies => Topic started by: TylerDurden on September 13, 2008, 09:57:04 pm

Title: Sticky-Info on Toxins in Cooked Foods and Effect of Freezing/Heating on Foods
Post by: TylerDurden on September 13, 2008, 09:57:04 pm

This is an ongoing, unfinished thread detailing the toxins in cooked-foods and loss of nutrients caused by cooking and freezing(please don't post here):-

Info on damage caused by freezing:-

http://ndnr.com/oncology/advanced-glycation-end-products-death-by-cooked-food/ (http://ndnr.com/oncology/advanced-glycation-end-products-death-by-cooked-food/)

http://www.rawfoodexplained.com/selection-and-storage-of-foods-part-i/does-freezing-harm-foods.html (http://www.rawfoodexplained.com/selection-and-storage-of-foods-part-i/does-freezing-harm-foods.html)

Cooking can create traces of trans-fats:-

http://www.washingtonpost.com/ac2/wp-dyn?pagename=article&node=&contentId=A2483-2003Aug29&notFound=true (http://www.washingtonpost.com/ac2/wp-dyn?pagename=article&node=&contentId=A2483-2003Aug29&notFound=true)


Cooking causes an increase in aging/sensescence by creating advanced glycation end products(AGEs):-

http://www.ncbi.nlm.nih.gov/pubmed/11237208?dopt=Abstract&holding=f1000,f1000m,isrctn (http://www.ncbi.nlm.nih.gov/pubmed/11237208?dopt=Abstract&holding=f1000,f1000m,isrctn)
Info on the Hygiene Hypothesis Theory which goes into detail on the benefits of bacteria and parasites:-

http://en.wikipedia.org/wiki/Hygiene_hypothesis (http://en.wikipedia.org/wiki/Hygiene_hypothesis)

Here's a reference which show that cooking reduces protein digestibility of meats:-

"From Oste [1991], heating (above 100°C, or 212°F) decreases meat protein digestibility. Frying chickpeas, oven-heating winged beans, or roasting cereals at 200-280°C (392-536°F) reduces protein digestibility.

Seidler [1987] studied the effects of heating on the digestibility of the protein in hake, a type of fish. Fish meat heated for 10 minutes at 130°C (266°F), showed a 1.5% decrease in protein digestibility. Similar heating of hake meat in the presence of potato starch, soy oil, and salt caused a 6% decrease in amino acid content."

taken from:-

http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2a.shtml (http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2a.shtml)


The 2 studies referenced above are shown here:-

http://www.ncbi.nlm.nih.gov/pubmed/1897402 (http://www.ncbi.nlm.nih.gov/pubmed/1897402)


http://www.ncbi.nlm.nih.gov/pubmed/3748129?ordinalpos=2&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum (http://www.ncbi.nlm.nih.gov/pubmed/3748129?ordinalpos=2&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum)

Here's an article pointing out how cooking speeds up the oxidation of foods, possibly leading to heart-disease etc.:-

http://findarticles.com/p/articles/mi_m1200/is_v127/ai_3762054 (http://findarticles.com/p/articles/mi_m1200/is_v127/ai_3762054)

Here's a study which shows that human infants digest raw human milk better than heated human milk:-

http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=1714023 (http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=1714023)

Info on enzymes:-
http://www.lef.org/magazine/mag99/apr99-cover.html (http://www.lef.org/magazine/mag99/apr99-cover.html)

http://www.realmilk.com/enzyme.html (http://www.realmilk.com/enzyme.html)

Heterocyclic Amines in Cooked-Meats:-

http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines (http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines)

Microwaving at high temperatures have been shown to heavily reduce the anti-infective factors in human milk:- http://www.ncbi.nlm.nih.gov/pubmed/1557249 (http://www.ncbi.nlm.nih.gov/pubmed/1557249)

http://findarticles.com/p/articles/mi_m1200/is_n17_v141/ai_12100730 (http://findarticles.com/p/articles/mi_m1200/is_n17_v141/ai_12100730)

Microwaving has also been shown to be the worst type of cooking for cooking vegetables, as it virtually eliminates the antioxidants present in  vegetables:-

http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2007/55/i24/abs/jf071680t.html (http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2007/55/i24/abs/jf071680t.html)

http://www.ncbi.nlm.nih.gov/pubmed/17979232 (http://www.ncbi.nlm.nih.gov/pubmed/17979232)

Microwaving has also been shown to reduce vitamin B12 levels in foods to a much greater extent than any other form of cooking:-

http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/1998/46/i01/abs/jf970670x (http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/1998/46/i01/abs/jf970670x)

Nitrosamines, which are present in processed and smoked  meats, have  been noted as being carcinogenic, being linked to  stomach-cancer:-

http://www.ncbi.nlm.nih.gov/pubmed/16550597 (http://www.ncbi.nlm.nih.gov/pubmed/16550597)

Here's a report on toxins in cooked-foods from the Heat-Generated Toxins project:-

http://www.slv.se/upload/heatox/documents/Heatox_Final%20_report.pdf (http://www.slv.se/upload/heatox/documents/Heatox_Final%20_report.pdf)

Here's a scientific report  describing the typical loss of nutrients as a result of cooking:-

http://journals.cambridge.org/download.php?file=%2FPNS%2FPNS4_02%2FS0029665146000321a.pdf&code=44a8dfdde48fb6037fc0936b8a4b398c (http://journals.cambridge.org/download.php?file=%2FPNS%2FPNS4_02%2FS0029665146000321a.pdf&code=44a8dfdde48fb6037fc0936b8a4b398c)

Here's a scientific report showing the reduction in digestibility of meats after cooking:-

http://www.springerlink.com/content/rwm8p2pyb4kj3q5w/ (http://www.springerlink.com/content/rwm8p2pyb4kj3q5w/)


Here's a table listing typical losses of vitamins and minerals from cooking:-

http://www.nutritiondata.com/topics/processing (http://www.nutritiondata.com/topics/processing)

A more minor online dictionary entry re the subject is found here:-

http://www.encyclopedia.com/doc/1O39-cookinglossofnutrients.html (http://www.encyclopedia.com/doc/1O39-cookinglossofnutrients.html)

There are also concerns regards advanced glycation end products
http://en.wikipedia.org/wiki/Advanced_glycation_endproduct (http://en.wikipedia.org/wiki/Advanced_glycation_endproduct)
, otherwise known as AGEs, toxins which are present in cooked-foods in sizeable amounts and which 
contribute to age- and diabetes-related diseases

http://hyper.ahajournals.org/cgi/content/abstract/46/1/232 (http://hyper.ahajournals.org/cgi/content/abstract/46/1/232)


Here's the most famous report so far on the typical AGE-content of several common foods:-

http://inhumanexperiment.blogspot.com/2009/09/age-content-of-foods.html (http://inhumanexperiment.blogspot.com/2009/09/age-content-of-foods.html)

 , in the form of  chronic inflammatory diseases such as atherosclerosis http://cat.inist.fr/?aModele=afficheN&cpsidt=1634306 (http://cat.inist.fr/?aModele=afficheN&cpsidt=1634306) 

http://www.ncbi.nlm.nih.gov/pubmed/9920507 (http://www.ncbi.nlm.nih.gov/pubmed/9920507)

asthma:-  http://www.ncbi.nlm.nih.gov/pubmed/17208591 (http://www.ncbi.nlm.nih.gov/pubmed/17208591)

arthritis:-  http://www.ncbi.nlm.nih.gov/pubmed/11822407 (http://www.ncbi.nlm.nih.gov/pubmed/11822407)

myocardial infarction:-  http://www.ncbi.nlm.nih.gov/pubmed/18431051 (http://www.ncbi.nlm.nih.gov/pubmed/18431051)

macular degeneration:-  http://www.ncbi.nlm.nih.gov/pubmed/16364296 (http://www.ncbi.nlm.nih.gov/pubmed/16364296)

nephropathy:-  http://www.ncbi.nlm.nih.gov/pubmed/9044316 (http://www.ncbi.nlm.nih.gov/pubmed/9044316)

retinopathy:-    http://www.ncbi.nlm.nih.gov/pubmed/9049475 (http://www.ncbi.nlm.nih.gov/pubmed/9049475)

neuropathy:- http://www.ncbi.nlm.nih.gov/pubmed/18473845 (http://www.ncbi.nlm.nih.gov/pubmed/18473845)


Acrylamide,
http://en.wikipedia.org/wiki/Acrylamide (http://en.wikipedia.org/wiki/Acrylamide)
 , a toxin found in baked/fried/grilled starchy foods, but not in boiled or raw foods, has been linked to endometrial, ovarian but not breast cancers in humans, and is a proven carcinogen in animals:-
http://www.ncbi.nlm.nih.gov/pubmed/18006919 (http://www.ncbi.nlm.nih.gov/pubmed/18006919)

   

Also, toxic compounds called PAHs/polycyclic aromatic hydrocarbons, info shown on http://www.atsdr.cdc.gov/tfacts69.html#bookmark02 (http://www.atsdr.cdc.gov/tfacts69.html#bookmark02)  and  http://en.wikipedia.org/wiki/Polycyclic_aromatic_hydrocarbon (http://en.wikipedia.org/wiki/Polycyclic_aromatic_hydrocarbon) (s) and
 
http://www.ncbi.nlm.nih.gov/pubmed/18675309 (http://www.ncbi.nlm.nih.gov/pubmed/18675309)

 present in processed, smoked  and cooked foods as well as in  coal and tar deposits, are known to be carcinogenic:-

 http://ec.europa.eu/food/fs/sc/scf/out154_en.pdf (http://ec.europa.eu/food/fs/sc/scf/out154_en.pdf)

http://www.ncbi.nlm.nih.gov/pubmed/18314326 (http://www.ncbi.nlm.nih.gov/pubmed/18314326)

German research in 2003 showed significant benefits in reducing breast cancer risk when large amounts of raw vegetable matter are included in the diet. The authors attribute some of this effect to heat-labile

phytonutrients http://www.ncbi.nlm.nih.gov/pubmed/14690788 (http://www.ncbi.nlm.nih.gov/pubmed/14690788)


There have been various studies made concerning the negative effects of pasteurised milk:-

http://articles.mercola.com/sites/articles/archive/2003/03/26/pasteurized-milk-part-one.aspx (http://articles.mercola.com/sites/articles/archive/2003/03/26/pasteurized-milk-part-one.aspx)

http://articles.mercola.com/sites/articles/archive/2003/03/29/pasteurized-milk-part-two.aspx (http://articles.mercola.com/sites/articles/archive/2003/03/29/pasteurized-milk-part-two.aspx)

Here's an article on addictive substances created by cooking:-

http://www.13.waisays.com/ADHD.htm (http://www.13.waisays.com/ADHD.htm)

Here is an article comparing cooked-food-consumption to smoking cigarettes:-

http://www.youngerthanyourage.com/13/cigarettes.htm (http://www.youngerthanyourage.com/13/cigarettes.htm)

Here's an article showing how eating cooked food progressively ruined human dental health over the generations:-

http://www.newscientist.com/article/dn7035-human-dental-chaos-linked-to-evolution-of-cooking.html (http://www.newscientist.com/article/dn7035-human-dental-chaos-linked-to-evolution-of-cooking.html)

Heat-created toxins cause heart-disease and speed up aging:-

http://www.ncbi.nlm.nih.gov/pubmed/16222163 (http://www.ncbi.nlm.nih.gov/pubmed/16222163)

http://www.ncbi.nlm.nih.gov/pubmed/18473756 (http://www.ncbi.nlm.nih.gov/pubmed/18473756)

http://www.ncbi.nlm.nih.gov/pubmed/7598010 (http://www.ncbi.nlm.nih.gov/pubmed/7598010)

http://www.anti-agingfirewalls.com/2011/01/09/nitrates-and-nitrites-%E2%80%93-part-1-bad-for-you/ (http://www.anti-agingfirewalls.com/2011/01/09/nitrates-and-nitrites-%E2%80%93-part-1-bad-for-you/)

Title: Re: Sticky-Info on Toxins in Cooked Foods and Effect of Freezing/Heating on Foods
Post by: Poncho on August 23, 2013, 12:18:48 am

Is there a post with more recent stuff?
I really suck at navigating the forum haha

Title: Re: Sticky-Info on Toxins in Cooked Foods and Effect of Freezing/Heating on Foods
Post by: TylerDurden on August 23, 2013, 12:34:53 am

I'm not sure what you mean. The above is  pretty all-inclusive re data on the harm done by cooking.http://en.wikipedia.org/wiki/Raw_foodism#Toxins_created_by_cooking (http://en.wikipedia.org/wiki/Raw_foodism#Toxins_created_by_cooking)

That and the next 2 sections are of interest, and might summarise things better.

Title: Re: Sticky-Info on Toxins in Cooked Foods and Effect of Freezing/Heating on Foods
Post by: Poncho on August 23, 2013, 01:27:04 am

haha
I just know that there are progressions being made constantly.
I was thinking there should hopefully be new information too