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blinddeafmute
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I did some research on this due to a discussion we had about protien bars/powders/mixed shakes and the denaturalization that is used by the companies to prolong shelf life. I thought everyone would like to know this. I know that different companies use different methods to prolong the shelf lives of their products, but generally it has the same affect.
Thre is lots of interesting info here. Ive highlighted what I think are the good parts, but there was a lot I found interesting about it that isnt highlighted (or in bold). Sorry, I didnt post my sources.
An article on pasteurization and its affects on milk.
Milk
Milk itself is not necessarily unhealthy. It is what we do to the milk to make it “safe” that causes problems. Sally Fallon in her book Nourishing traditions states: “We have been taught that pasteurization is a good thing, a method of protecting ourselves against infectious diseases, but closer examination reveals that its merits have been highly exaggerated. The modern milking machine and stainless steel tank, along with efficient packaging and distribution, make pasteurization totally unnecessary for the purposes of sanitation. And pasteurization is no guarantee of cleanliness. All outbreaks of salmonella from contaminated milk in recent decades — and there have been many — have occurred in pasteurized milk. This includes a 1985 outbreak in Illinois that struck 14,316 people causing at least one death. The salmonella strain in that batch of pasteurized milk was found to be genetically resistant to both penicillin and tetracycline. Raw milk contains lactic-acid-producing bacteria that protect against pathogens. Pasteurization destroys these helpful organisms, leaving the finished product devoid of any protective mechanism should undesirable bacteria inadvertently contaminate the supply. Raw milk in time turns pleasantly sour while pasteurized milk, lacking beneficial bacteria, will putrefy. But that’s not all that pasteurization does to milk. Heat alters milk’s amino acids lysine and tyrosine, making the whole complex of proteins less available; it promotes rancidity of unsaturated fatty acids and destruction of vitamins. Vitamin C loss in pasteurization usually exceeds 50%; loss of other water-soluble vitamins can run as high as 80%; the Wulzen or anti-stiffness factor is totally destroyed. Pasteurization alters milk’s mineral components such as calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur as well as many trace minerals, making them less available. There is some evidence that pasteurization alters lactose, making it more readily absorbable. This, and the fact that pasteurized milk puts an unnecessary strain on the pancreas to produce digestive enzymes, may explain why milk consumption in civilized societies has been linked with diabetes. Last but not least, pasteurization destroys all the enzymes in milk— in fact, the test for successful pasteurization is absence of enzymes. These enzymes help the body assimilate all bodybuilding factors, including calcium. That is why those who drink pasteurized milk may suffer, nevertheless, from osteoporosis. Lipase in raw milk helps the body digest and utilize butterfat. After pasteurization, chemicals may be added to suppress odor and restore taste. Synthetic vitamin D2 or D3 is added — the former is toxic and has been linked to heart disease while the latter is difficult to absorb. The final indignity is homogenization which has also been linked to heart disease.”
Dairy products with active cultures are more acceptable because if you are not lactose intolerant they have a better cost to benefit ratio. Raw dairy is available in some states, but you have to go straight to the farmer. In most cases it is easier to simply limit the amount of dairy that you eat. If calcium intake is a concern it can be supplemented.
Talking about the effects of cooking foods, I found these statements.
· Nutrients (vitamins, minerals, amino acids, etc.) are depleted, destroyed, and altered. The degree of depletion, destruction, and alteration is simply a matter of temperature, cooking method, and time.
· Up to 50% of the protein is coagulated. Much of this is rendered unusable. High temperatures also create cross-links in protein. Cross-linked proteins are implicated in many problems in the body, as well as being a factor in the accelleration of the aging process.
· The interrelationship of nutrients is altered from its natural synergistic makeup. For example, with meat, relatively more vitamin B-6 than methionine is destroyed, which fosters atherogenic free radical-initiating homocysteine accumulation (which is a factor in heart problems).
· The water content of the food is decreased. The natural structure of the water is also changed.
· Toxic substances and cooked "byproducts" are created. The higher the cooking temperature, the more toxins that are created. Frying and grilling are especially toxin-generating. Various carcinogenic and mutagenic substances and hordes of free radicals are generated in cooked fats and proteins in particular.
· Heat causes the molecules involved to collide, and repeated collision causes divalent bonding in order for new molecules, and hence a new substance, to form. In an ordinary baked potato, there are 450 by-products of every description. They have even been named "new chemical composites".
· Unusable (waste) material is created, which has a cumulative congesting/clogging effect on the body and is a burden to the natural eliminative processes of the body.
· All of the enzymes present in raw foods are destroyed at temperatures as low as 118 degrees fahrenheit. These enzymes, named "food enzymes" are important for optimum digestion. They naturally aid in digestion and become active as soon as eating commences. Cooking destroys 100% of these enzymes. Eating enzyme-dead food places a burden on the pancreas and other organs and overworks them, which eventually exhausts these organs. The digestion of cooked food usurps valuable metabolic enzymes in order to help digest the food. Digestion of cooked food is much more energetically demanding than the digestion of raw food. In general, raw food is so much more easily digested that it passes through the digestive tract in a half to a third of the time it takes for cooked food.
· After eating a cooked meal, there is a rush of white blood cells towards the digestive tract, leaving the rest of the body less protected by the immune system. From the point of view of the immune system the body is being invaded by a foreign (toxic) substance when cooked food is eaten.
· A general augmentation of white corpuscles in the blood and a change in the relative proportions of different blood cells occurs. This phenomenon is called "digestive leukocytosis".
· The natural population of beneficial intestinal flora becomes dominated by putrefactive bacteria (particularly from cooked meat), resulting in colonic dysfunction, allowing the absorption of toxins from the bowel. This phenomenon is variously called dysbacteria, dysbiosis, or intestinal toxemia (toxicosis).
· A buildup of mucoid plaque is created in the intestines. Mucoid plaque is a thick tar-like substance which is the long-term result of undigested, uneliminated cooked food putrefying in the intestines. Cooked starches and fats in particular are a major culprit in constipation and clogging of the intestines.
· A build-up of toxins and waste material in many parts of the body, including within individual cells. Some of these toxins and wastes are called lipofuscin, which accumulates in the skin and nervous system, including the brain. It can be observed as "liver spots" or "age spots."
· Malnutrition at the cellular level. Because cooked foods are lower in nutrients, in addition to containing wastes and toxins, individual cells don't receive enough of the nutrients they need.
· Tendency towards obesity through overeating. Because the cells don't get enough nutrients they are so to speak "always hungry" and hence "demand" more food. Cooked food is also less likely to be properly metabolized, which is another factor in excess weight gain.
· From time to time the body experiences detoxification crises (also called purification or healing crises). This happens when toxins are released through the skin or dumped in the bloodstream for elimination by the liver, kidneys, and other organs. The symptoms may include headaches, fever, nausea, vomiting, colds, bronchitis, sinusitis, pneumonia, diarrhea, etc.
· The body can become so toxic that all kinds of particles, such as pollen, can cause detoxification crises, called "allergies". An estimated 80 million Americans suffer from such "allergies".
· The immune system, having to handle the massive daily invasions of toxins and toxic by-products, eventually becomes overwhelmed and weakened. A key factor in the aging process.
· Some of the waste material builds up in the arteries and clogs them, leading to high blood pressure, atherosclerosis, arteriosclerosis, strokes, etc. - killing an estimated 50% of Americans.
· The wastes, toxins, mutagens, and carcinogens that build up within cells, as well as the daily onslaught of excess free radicals eventually cause some cells to become cancerous - killing an estimated 30% of Americans.
· In general, the natural aging process is accelerated by cooked food. People who switch to raw food often become biologically and visibly younger.
One document I found stated that there was no general conclusion about whether protein was less or more digestable after cooking. Some proteins were less, but some were more. Most of which were within a few percent either way.
Thre is lots of interesting info here. Ive highlighted what I think are the good parts, but there was a lot I found interesting about it that isnt highlighted (or in bold). Sorry, I didnt post my sources.
An article on pasteurization and its affects on milk.
Milk
Milk itself is not necessarily unhealthy. It is what we do to the milk to make it “safe” that causes problems. Sally Fallon in her book Nourishing traditions states: “We have been taught that pasteurization is a good thing, a method of protecting ourselves against infectious diseases, but closer examination reveals that its merits have been highly exaggerated. The modern milking machine and stainless steel tank, along with efficient packaging and distribution, make pasteurization totally unnecessary for the purposes of sanitation. And pasteurization is no guarantee of cleanliness. All outbreaks of salmonella from contaminated milk in recent decades — and there have been many — have occurred in pasteurized milk. This includes a 1985 outbreak in Illinois that struck 14,316 people causing at least one death. The salmonella strain in that batch of pasteurized milk was found to be genetically resistant to both penicillin and tetracycline. Raw milk contains lactic-acid-producing bacteria that protect against pathogens. Pasteurization destroys these helpful organisms, leaving the finished product devoid of any protective mechanism should undesirable bacteria inadvertently contaminate the supply. Raw milk in time turns pleasantly sour while pasteurized milk, lacking beneficial bacteria, will putrefy. But that’s not all that pasteurization does to milk. Heat alters milk’s amino acids lysine and tyrosine, making the whole complex of proteins less available; it promotes rancidity of unsaturated fatty acids and destruction of vitamins. Vitamin C loss in pasteurization usually exceeds 50%; loss of other water-soluble vitamins can run as high as 80%; the Wulzen or anti-stiffness factor is totally destroyed. Pasteurization alters milk’s mineral components such as calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur as well as many trace minerals, making them less available. There is some evidence that pasteurization alters lactose, making it more readily absorbable. This, and the fact that pasteurized milk puts an unnecessary strain on the pancreas to produce digestive enzymes, may explain why milk consumption in civilized societies has been linked with diabetes. Last but not least, pasteurization destroys all the enzymes in milk— in fact, the test for successful pasteurization is absence of enzymes. These enzymes help the body assimilate all bodybuilding factors, including calcium. That is why those who drink pasteurized milk may suffer, nevertheless, from osteoporosis. Lipase in raw milk helps the body digest and utilize butterfat. After pasteurization, chemicals may be added to suppress odor and restore taste. Synthetic vitamin D2 or D3 is added — the former is toxic and has been linked to heart disease while the latter is difficult to absorb. The final indignity is homogenization which has also been linked to heart disease.”
Dairy products with active cultures are more acceptable because if you are not lactose intolerant they have a better cost to benefit ratio. Raw dairy is available in some states, but you have to go straight to the farmer. In most cases it is easier to simply limit the amount of dairy that you eat. If calcium intake is a concern it can be supplemented.
Talking about the effects of cooking foods, I found these statements.
· Nutrients (vitamins, minerals, amino acids, etc.) are depleted, destroyed, and altered. The degree of depletion, destruction, and alteration is simply a matter of temperature, cooking method, and time.
· Up to 50% of the protein is coagulated. Much of this is rendered unusable. High temperatures also create cross-links in protein. Cross-linked proteins are implicated in many problems in the body, as well as being a factor in the accelleration of the aging process.
· The interrelationship of nutrients is altered from its natural synergistic makeup. For example, with meat, relatively more vitamin B-6 than methionine is destroyed, which fosters atherogenic free radical-initiating homocysteine accumulation (which is a factor in heart problems).
· The water content of the food is decreased. The natural structure of the water is also changed.
· Toxic substances and cooked "byproducts" are created. The higher the cooking temperature, the more toxins that are created. Frying and grilling are especially toxin-generating. Various carcinogenic and mutagenic substances and hordes of free radicals are generated in cooked fats and proteins in particular.
· Heat causes the molecules involved to collide, and repeated collision causes divalent bonding in order for new molecules, and hence a new substance, to form. In an ordinary baked potato, there are 450 by-products of every description. They have even been named "new chemical composites".
· Unusable (waste) material is created, which has a cumulative congesting/clogging effect on the body and is a burden to the natural eliminative processes of the body.
· All of the enzymes present in raw foods are destroyed at temperatures as low as 118 degrees fahrenheit. These enzymes, named "food enzymes" are important for optimum digestion. They naturally aid in digestion and become active as soon as eating commences. Cooking destroys 100% of these enzymes. Eating enzyme-dead food places a burden on the pancreas and other organs and overworks them, which eventually exhausts these organs. The digestion of cooked food usurps valuable metabolic enzymes in order to help digest the food. Digestion of cooked food is much more energetically demanding than the digestion of raw food. In general, raw food is so much more easily digested that it passes through the digestive tract in a half to a third of the time it takes for cooked food.
· After eating a cooked meal, there is a rush of white blood cells towards the digestive tract, leaving the rest of the body less protected by the immune system. From the point of view of the immune system the body is being invaded by a foreign (toxic) substance when cooked food is eaten.
· A general augmentation of white corpuscles in the blood and a change in the relative proportions of different blood cells occurs. This phenomenon is called "digestive leukocytosis".
· The natural population of beneficial intestinal flora becomes dominated by putrefactive bacteria (particularly from cooked meat), resulting in colonic dysfunction, allowing the absorption of toxins from the bowel. This phenomenon is variously called dysbacteria, dysbiosis, or intestinal toxemia (toxicosis).
· A buildup of mucoid plaque is created in the intestines. Mucoid plaque is a thick tar-like substance which is the long-term result of undigested, uneliminated cooked food putrefying in the intestines. Cooked starches and fats in particular are a major culprit in constipation and clogging of the intestines.
· A build-up of toxins and waste material in many parts of the body, including within individual cells. Some of these toxins and wastes are called lipofuscin, which accumulates in the skin and nervous system, including the brain. It can be observed as "liver spots" or "age spots."
· Malnutrition at the cellular level. Because cooked foods are lower in nutrients, in addition to containing wastes and toxins, individual cells don't receive enough of the nutrients they need.
· Tendency towards obesity through overeating. Because the cells don't get enough nutrients they are so to speak "always hungry" and hence "demand" more food. Cooked food is also less likely to be properly metabolized, which is another factor in excess weight gain.
· From time to time the body experiences detoxification crises (also called purification or healing crises). This happens when toxins are released through the skin or dumped in the bloodstream for elimination by the liver, kidneys, and other organs. The symptoms may include headaches, fever, nausea, vomiting, colds, bronchitis, sinusitis, pneumonia, diarrhea, etc.
· The body can become so toxic that all kinds of particles, such as pollen, can cause detoxification crises, called "allergies". An estimated 80 million Americans suffer from such "allergies".
· The immune system, having to handle the massive daily invasions of toxins and toxic by-products, eventually becomes overwhelmed and weakened. A key factor in the aging process.
· Some of the waste material builds up in the arteries and clogs them, leading to high blood pressure, atherosclerosis, arteriosclerosis, strokes, etc. - killing an estimated 50% of Americans.
· The wastes, toxins, mutagens, and carcinogens that build up within cells, as well as the daily onslaught of excess free radicals eventually cause some cells to become cancerous - killing an estimated 30% of Americans.
· In general, the natural aging process is accelerated by cooked food. People who switch to raw food often become biologically and visibly younger.
One document I found stated that there was no general conclusion about whether protein was less or more digestable after cooking. Some proteins were less, but some were more. Most of which were within a few percent either way.
