Sticky-Info on Toxins in Cooked Foods and Effect of Freezing/Heating on Foods

[TylerDurden]

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://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


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
Info on the Hygiene Hypothesis Theory which goes into detail on the benefits of bacteria and parasites:-

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


The 2 studies referenced above are shown here:-

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

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

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

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

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

Heterocyclic Amines in Cooked-Meats:-

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://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://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

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

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

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

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

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

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

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
, 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


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

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

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

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

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

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

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

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

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

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


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

   

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


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/2003/03/29/pasteurized-milk-part-two.aspx

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

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

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

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/18473756

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/

[Poncho]

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

[TylerDurden]

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

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

[Poncho]

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