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 Post subject: Nutritie - Efectele biochimice ale prelucrarii termice
PostPosted: Sat Nov 14, 2009 9:37 pm 
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RAW FOOD IN CHEMICAL COMPOSITION
THE VALUE OF FOOD in animal and human nutrition is dependent largely upon its chemical composition. The essential nutrients of food are proteins, carbohydrates, fats, minerals, and vitamins. Hormones and enzymes also play a role of some importance. The application of heat to plant or animal substances tends to produce marked changes in chemical composition.

ENZYMES: The presence of enzymes determines the "life" of foods. Enzymes are catalysts manufactured by the living cells of plant or animal tissue to carry out the chemical processes which are necessary for the cells to continue their existence as a living force. When the enzymes of a seed are destroyed, the seed has lost its potency for growth and is described as being "dead", Indeed the status of being "alive" or "dead" in all foods may be defined according to the presence of enzymes. Some of the more common enzymes found in raw food are protease, lactase, lipase, diastase, catalase, salolalase, peroxidase, aldehydase, phosphatase and amaylase. It is noteworthy that all enzymes are heat-labile. Indeed, they are destroyed at temperatures which have little effect on some minerals and vitamins. Enzyme destruction starts at about 118 degrees F (48 degrees C) , and by the time a temperature of 140 degrees F (60 degrees C). is reached, all enzymes have been lost. Thus the comparatively low temperatures used in pasteurizing milk, and in cooking other foods by the most advanced low-heat methods, still destroy every enzyme found in food. As all of the inter-related chemical reactions of living matter are controlled by enzymes, the destruction of the enzymes during all cooking processes may lower the quality of food and render it less suitable for the sustenance of life in the human body.

MINERALS AND VITAMINS: Of great importance in consideration of cooking is the loss of minerals, which occurs in varying degrees in all cases. Many of the minerals are water-soluble, and hence they are dissolved out of the food into the cooking water, which in turn is usually discarded. Phosphorus, calcium, iron, iodine, sulphur, copper, and the trace minerals are those usually lost in this way. The total loss may vary from as little as five to ten per cent to as high as nearly 100 per cent, depending upon the mineral in question, the food being cooked, the amount of water present with the food, the temperature, and the length of the heating process. The average loss under the usual commercial methods of preparing vegetables is about 50 per cent of the minerals originally present in the foods. When vegetables are lightly steamed the average loss is only about one-third this much. With the "waterless" cooking utensils, which distribute the heat evenly throughout all sides of the container and thus prevent burning with little or no water, the loss is also reduced. When large amounts of cooking water are used, but served with the food, the consumer still receives the soluble minerals. It is believed that certain minerals may be damaged by heat even though they are not lost. This is due to the change brought about in their physico-chemical state which renders them less soluble and hence less assimilable by the body. Vitamins are lost in the cooking process in two ways. Some, such as carotene and vitamins A and C, are destroyed when the plant enzymes cause the vitamins to combine with oxygen, thus inducing oxidation. Certain others are not destroyed, but they are soluble in water and hence dissolved out of the food. Vitamin D and some of the B complex vitamins are lost in this manner. The amount of heat necessary to reduce the vitamin content of foods is not great. Even the comparatively low application of heat as used in pasteurization of milk destroys much of the vitamin A and enough (25 to 50 per cent) of the vitamin C to eliminate the milk's antiscorbutic qualities. Of the B vitamin group, much of the riboflavin, pantothenic acid, and pyridoxine, about half of the inositol, and most of the folic acid and thiamine are lost when foods are cooked in the usual manner. As is the case with minerals, the losses are less, though significant, if the food is steamed. In all cases the less heat applied and the shorter the cooking time, the less is the total amount of loss.

PROTEINS AND FATS: Cooking tends to coagulate the proteins of food and, with the exception of egg white, render them less digestible. Some of the sensitive amines are changed by heat, and others are destroyed. Both the cystine and cysteine are so denatured in the presence of heat and water that, according to Ragner Berg, they are "rendered valueless for nutritive purposes." The most important of all protein components, lysine, is destroyed by heat, as is the essential glutamine. Other protein factors are transformed and modified to lower forms and hence rendered less available to the body. Cooking decidedly alters the fat of food and usually renders it less digestible. In the process of frying, the fat so permeates the food and surrounds the individual food particles that they do not readily yield to the action of digestive juices. For this reason foods which are fried in fat are very difficult to digest. If sufficiently high temperatures are used in cooking fats, free fatty acids develop which are not only difficult to digest, but are in some cases definitely poisonous. When vegetable oils undergo the process of boiling or frying the toxic irritant known as acrolein is produced. In this connection it may be pointed out that acrolein has often been described as a possible cause of cancer. Its name may be found in most medical lists of possible dietary carcinogens.

TARS The formation of tars cannot be overlooked in considering the chemical effects of cooking. Tars are found in smoke and soot, and they form in any organic compound which is subjected to great heat over a sufficient period of time. Meat, eggs, potatoes, toast, and other foods which are scorched by heat until black forms on the outside may contain tar. Roasted coffee and coffee substitutes derive their flavor from the tars which form when the coffee beans or cereal grains are roasted. It has long been known that sufficient exposure to the tars found in soot and smoke tends to cause cancer. The heavy consumption of tars found in certain cooked foods may be no less irritating and no less cancer-causing. Dr. Angel Roffo described the physical characteristics of tars obtained from roasted coffee beans as the same as those obtained from tobacco. He also found that both were carcinogenic when given to experimental animals. Thus the consumption of tars in certain roasted and over-heated foods ranks as a possible cause of cancer and other diseases in modern life.

ADDITIONAL CHEMICAL CHANGES: Many food factors other than those already mentioned may be impaired or lost in the presence of heat. Starch is partly hydrolyzed by heat, and the soluble sugars and dextrin of foods are polymerized to some extent. Peptic substances are also affected and undergo dissolution during the cooking process. The "anti-lameness" chemical of raw cream, discovered by Wulzen and Wagtendonk of Oregon State College, is known to be destroyed by either boiling or pasteurization. The "filtrate-factor" of certain vegetables, which controls the aging process of the body, is reported by Morgan and Simms to be easily lost when vegetables are boiled. Certain hormones, including those from the adrenal cortex, which have been successfully used in improving animal health, are thermolabile and are destroyed at the relatively moderate temperature used in pasteurizing milk. Other activating substances which may exist in food but have not yet been chemically isolated and studied may or may not undergo deterioration in the cooking process. It may be that simply altering the physico-chemical state of food through the use of heat is sufficient to account for certain adverse effects resulting from using the food. It is known that the toleration point of both minerals and vitamins as are normally found in uncooked foods is much higher than is the case when these nutritive factors are given in purified form. The use of purified minerals and synthetic vitamins shows this quite clearly. Minerals and vitamins must be found in an organic combination with other food nutrients if they are to be used efficiently by the body. With rare exceptions we must rely on the plant to synthesize the minerals of the earth into combinations which are entirely non-toxic. Such combinations remain non-toxic when transferred to the animal as milk, eggs, or flesh. However, in the presence of heat certain nutrients are destroyed and hence the delicate chemical balance is altered. It is known that in the case of proteins the modification of the complex structure renders some of the protein factors useless to the body. Even when calcium is not lost in the presence of heat it is often rendered less assimilable, as has often been pointed out by nutritionists in connection with pasteurization of milk. It is hence possible that many other minerals, and perhaps vitamins and other factors, may also be rendered either useless or toxic to the body, as the complex chemical combinations are broken down by heat.

THE IMMUNE SYSTEM: Evidence of this is seen by the fact that leukocytosis, an increase in the number of white corpuscles of the blood, follows the exclusive consumption of cooked foods. Biologists have called this "digestive leukocytosis" and consider it a normal reaction to the digestive process. However, Dr. Paul Kouchakoff, of the Institute of Clinical Chemistry in Lausanne, Switzerland, conducted some 300 detailed experiments which indicated that leukocytosis was the specific effect of eating heat-processed foods and never occurred after a meal of raw food. Reporting at the First International Congress of Microbiology at Paris in 1930, Dr. Kouchakoff pointed out that temporary leukocytosis followed the consumption of foods heated about 83-87 degrees C. If certain types of raw food were added to the cooked meal, leukocytosis would be prevented, though when foods were heated above 100 degrees C., no amount of raw foods would prevent the condition. Likewise, when heat-processed foods which had also been subjected to complex manufacturing processes were consumed, leukocytosis was unavoidable. In this case, not only did the white corpuscles increase in number, but the correlation of numbers between the different kinds of white corpuscles was altered. In medicine, an increase in the number of white corpuscles in the blood, together with disturbances in the percentages of different kinds of white corpuscles, is known to indicate that some kind of disease process is going on in our body. In time of infectious illness, or when harmful extraneous substances are introduced into our system, these changes in white corpuscle development always take place. We have reason to believe that the "digestive leukocytosis" following the consumption of cooked food is indicative that chemicals or chemical combinations in food may become toxic and harmful under the influence of heat, with the degree of toxicity dependent upon the temperature at which the food is cooked.

CONCLUSION: The European nutritionist, Prof. Ziegelmayer, well illustrates the total biochemical changes that heat produces in food in these words: "It is certain that cooking alters the colloidal state of food: it decomposes highly molecular compounds, it alters the structure and surface tension of molecules, the degree of dispersity, the osmotic tension, the degree of dilution, the course colloid molecular and dispersed statuses, the water binding capacity and the hydrophobe qualities of the colloids, it alters the viscosity and reduces the falling gradient of energy.... The uncooked state secures the maintenance of some food substances, prevents alterations of the proteins, preserves the original mineral salts in their optimum concentration.... The more the food energies are maintained in their intimate compound and correlation, the greater the total effect and the higher the efficiency. " It is clear that all heat-processed foods undergo important changes in chemical composition. They lose a part of their mineral and vitamin content; their proteins are partly destroyed and rendered less digestible and nutritious; their fats become less digestible and assimilable and sometimes become toxic. The starches and sugars are altered to some degree. The foods lose all of their enzymes, their "filtrate factors" and "anti-lameness" chemicals; their organic combinations of minerals and catalytic agents are broken down and altered, and some may become toxic. The complete chemical reaction to the cooking process covers considerable scope, as may be seen, and it is of definite importance in the science of nutrition, determining to some extent the value of practically all known foodstuffs.

Quoted from the book “Elixir of Life” by Arnold De Vries

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 Post subject: Re: Nutritie - Efectele biochimice ale prelucrarii termice
PostPosted: Mon Jul 26, 2010 9:44 pm 
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TRADUCERE

COMPOZITIA CHIMICA A HRANEI VII

VALOAREA HRANEI in nutritia animala si umana, este dependenta in majoritate de compozitia sa chimica. Nutrientii esentiali ai mincarii sint proteinele, carbohidratii, grasimile, mineralele si vitaminele. Hormonii si enzimele joaca de asemeni un rol de o anumita importanta. Aplicarea caldurii substantelor vegetale sau animale tinde sa produca schimbari majore in compozitia chimica a acestora.

ENZIMELE: Prezenta enzimelor determina "viata" mincarii. Enzimele sint catalizatori produsi de celulele vii ale tesutului vegetal sau animal, cu scopul de a facilita procesele chimice necesare celulelor pentru a-si continua existenta ca forta vie. Cind enzimele unei seminte sint distruse, saminta si-a pierdut puterea de germinare, si este descrisa ca "moarta". Cu adevarat, statutul de "viu" sau "mort" in toate mincarurile poate fi definit in functie de prezenta enzimelor. Unele din cele mai comune enzime gasite in hrana vie sint proteaza, lactaza, lipaza, diastaza, catalaza, salolalaza, peroxidaza, aldehidaza, fosfataza si amilaza. Este de retinut ca toate enzimele sint sensibile la caldura. Cu adevarat, ele sint distruse la temperaturi care au un efect minor asupra unor minerale si vitamine. Distrugerea enzimelor incepe la circa 118 grade Fahrenheit (48 de grade Celsius), si pina cind temperatura atinge 140 grade F (60 grade C), toate enzimele au fost pierdute. Astfel, chiar si temperaturile relativ scazute folosite in pasteurizarea laptelui sau gatirea altor mincaruri prin cele mai avansate metode de "incalzire minora", distrug toate enzimele disponibile in hrana. Cum toate reactiile chimice din materia vie sint controlate de enzime, distrugerea enzimelor in timpul procesului de gatire scade calitatea hranei si o face astfel inadecvata sustinerii vietii in organismul uman.

MINERALE SI VITAMINE: De mare importanta in evaluarea gatitului este pierderea de minerale, care are loc in toate cazurile, in proportie mai mare sau mai mica. Multe minerale sint solubile in apa, si ca atare sint extrase din hrana in apa pentru gatit, care este in principiu aruncata. Fosforul, calciul, fierul, iodul, sulful, cuprul si mineralele rare sint cele pierdute de obicei in acest mod. Pierderea totala poate varia de la 5-10% pina la aproape 100%, in functie de mineralul in cauza, natura mincarii care este supusa gatitului, cantitatea de apa prezenta, temperatura si durata procesului de prelucrare termica. Pierderea medie suferita sub metode obisnuite comerciale de preparare a vegetalelor, este in jur de 50% din mineralele prezente initial in hrana. Cind vegetalele sint gatite superficial cu abur, pierderea este de circa o treime din cea normala. Datorita ustensilelor de gatit fara apa, care distribuie caldura uniform in masa containerului si astfel previne arderea folosind putina apa sau aproape deloc, pierderea este de asemeni redusa. Cind cantitati mari de apa sint folosite dar servite odata cu hrana, consumatorul primeste mineralele solubile, dar se pare ca anumite minerale sint alterate de caldura chiar daca nu sint pierdute. Aceasta se datoreaza schimbarii starii lor fizico-chimice care le face mai putin solubile si deci mai greu de asimilat.

Vitaminele sint pierdute in procesul gatirii in doua feluri. Unele, cum ar fi carotenul si vitaminele A si C sint distruse cind enzimele plantei cauzeaza combinatia vitaminei cu oxigenul, astfel inducind oxidarea. Altele nu sint distruse, dar sint solubile in apa si astfel "spalate" din mincare. Vitamina D si unele din complexul B, sint pierdute in acest fel. Cantitatea de caldura necesara alterarii vitaminelor nu este mare. Chiar si aplicarea comparativ scazuta de caldura folosita in pasteurizarea laptelui, distruge majoritatea vitaminei A si suficient (25 pina la 50 %) din vitamina C pentru a elimina calitatile anti-scorbutice ale laptelui. Din grupul vitaminelor B, majoritatea riboflavinei, acidului pantothenic si pyridoxinei, cam jumate din inositol si majoritatea acidului folic si thiaminei sint pierdute cind hrana este gatita in modul clasic. Ca si in cazul mineralelor, pierderile sint mai mici (desi semnificative) daca mincarea este prelucrata cu abur. In toate cazurile, cu cit mai putina caldura si cu cit mai scurt timpul de aplicare, cu atit pierderile suferite sint mai mici.

PROTEINE SI GRASIMI: Gatirea tinde sa coaguleze proteinele din hrana, si cu exceptia albusului de ou, sa le faca astfel mai putin digestibile. Unele dintre aminele senzitive sint alterate de caldura iar altele sint distruse. Atit cistina cit si cisteina sint atit de denaturate de prezenta caldurii si a apei incit, dupa Ragner Berg, ele "devin inutile pentru scopuri nutritive". Cea mai importanta din toate componentele proteinei, lisina, este distrusa de caldura, la fel ca si esentiala glutamina. Alti factori proteici sint transformati si modificati in forme inferioare, si astfel devin mai putin disponibili utilizarii corpului.

Gatitul altereaza in mod decisiv grasimile si de obicei le face mai putin digestibile. In procesul frigerii, grasimea impregneaza mincarea la nivel microbiologic si o face mai putin disponibila actiunii sucurilor gastrice. Din acest motiv hrana prajita in grasimi este foarte dificil de digerat. Daca temperatura de gatire este suficient de mare, agizi grasi liberi sint creati, care nu sint doar dificil de digerat ci chiar otravitori. Cind uleiurile vegetale sufera procesul fierberii sau prajirii, se produce un iritant toxic numit acroleina. In legatura cu acest aspect merita sa mentionam ca acroleina este deseori decrisa ca o posibila cauza a cancerului. Numele sau figureaza in majoritatea listelor de carcinogeni dietari posibili.

SMOALA Formarea de smoala nu poate fi trecuta cu vederea atunci cind consideram efectele gatitului. Smoala se gaseste in fum si arsuri, si se formeaza in orice compus organic supus unei temperaturi ridicate suficient de mult timp. Carena, ouale, cartofii, painea prajita, si alte produse care sint arse de caldura pina formeaza pete carbonizate in exterior, pot contine smoala. Cafeaua prajita si substitutii de cafea isi deriva aroma din smoala care se formeaza atunci cind boabele de cafea sau cereale sint prajite. Se stie de multa vreme ca expunerea suficienta la smoala prezenta in arsuri si in fum tinde sa cauzeze cancer. Consumul masiv de smoala in hrana gatita nu este mai putin nociv. Dr Angel Roffo descrie caracteristicile fizice ale smoalei obtinute din prajirea cafelei ca fiind aceleasi ca si cele obtinute din arderea tutunului. Tot el a constatat ca ambele sint carcinogene atunci cind sint servite animalelor experimentale. Astfel, consumul de smoala din anumite mincaruri prajite este o cauza majora a cancerului in lumea moderna.

ALTERARI CHIMICE ADITIONALE: Multi alti factori, altii decit cei mentionati deja, pot fi pierduti sau alterati de prezenta temperaturii ridicate. Amidonul este partial hidrolizat de caldura, si zaharurile solubile si dextrina sint polimerizate intr-o anumita masura. Substantele peptice sint de asemeni afectate si se descompun in timpul gatirii. Compusul "anti-paralizie" descoperit in caimac de catre Wulzen si Wagtendonk de la Oregon State College, este distrus de fierbere sau pasteurizare. "Factorul-filtrabil" din anumite vegetale, care controleaza procesul de imbatrinire al corpului este foarte usor distrus de fierbere, sustin Morgan si Simms. Anumiti hormoni, inclusiv cei pentru cortexul adrenal, care au fost folositi cu succes in imbunatatirea sanatatii animalelor, sint termolabili si sint distrusi de temperaturile relativ moderate de pasteurizare a laptelui. Alte substante activatoare care nu au fost inca izolate chimic si studiate, pot fi sau nu distruse de caldura. Este posibil ca simpla alterare fizico-chimica a starii hranei prin utilizarea caldurii sa fie suficienta pentru a cauza anumite efecte adverse rezultate din consumul acelei substante. Se stie ca punctul de toleranta al atit mineralelor cit si vitaminelor asa cum se gasesc ele in mincarea cruda este mult mai mare decit in cazul in care aceste substante sint administrate in forma purificata. Efectele mineralelor purificate si al vitaminelor sintetice arata asta foarte clar. Mineralele si vitaminele trebuie sa se gaseasca intr-o combinatie organica cu alti nutrienti daca se pune problema sa fie utilizate eficient de catre corp. Cu rare exceptii, trebuie sa ne bazam pe plante pentru a sintetiza aceste minerale din pamint, in combinatii care sint in intregime non-toxice. Astfel de combinatii ramin non-toxice cind sint transferate animalului, ca lapte, oua, sau carne. Totusi, in prezenta caldurii, anumiti nutrienti sint distrusi si astfel delicatul echilibru chimic este distrus. Se stie ca in cazul proteinelor, modificarea structurii lor complexe face ca anumiti factori sa fie indisponibili corpului. Chiar si calciul, desi nu este pierdut prin prelucrare termica, devine mai greu asimilabil, dupa cum au aratat nutritionistii in legatura cu pasteurizarea laptelui. Este deci posibil ca multe alte minerale, si poate vitamine si alti factori sa fie de asemeni alterati intr-o forma nedisponibila sau chiar toxica pentru corp, pe masura ce combinatiile chimice sint distruse de caldura.

SISTEMUL IMUNITAR: Dovada efectelor asupra sistemului imunitar este fenomenul de leucocitoza, o crestere in numarul de celule albe din singe, care urmeaza exclusiv consumul de mincare gatita. Biologistii numesc asta "leucocitoza digestiva" si o considera o reactie normala a procesului digestiv. Totusi, Dr Paul Koukhakoff de la Institutul de Chimie Clinica din Lausanne, Elvetia, a facut circa 300 de experimente amanuntite, care indica faptul ca leucocitoza este specifica ingerarii de substante gatite, si nu apare niciodata in urma consumului de hrana vie. In raportul sau la Primul Congres International de Microbiologie din 1930, Dr Kouchakoff a aratat ca leucocitoza temporara urmeza consumului de substante incalzite la circa 83-87 grade Celsius. Daca anumite mincaruri crude sint adaugate preparatelor gatite, leucocitoza este evitata, totusi daca preparatele gatite sint prelucrate la peste 100 grade Celsius, nici o cantitate de mincare cruda nu mai poate stopa aparitia leucocitozei. Similar, cind produse prelucrate termic au fost de asemeni supuse proceselor complexe din industria alimentara, leucocitoza nu putea fi evitata. In acest caz, nu avea loc doar a crestere a cantitatii de celule albe, ci si o modificare a proportiei dintre diferitele tipuri de celule albe. In medicina, cresterea numarului de celule albe corelata cu modificarea procentajului relativ intre diferitele tipuri de celule albe, indica faptul ca in organism se desfasoara un proces de boala. In cazul bolilor infectioase sau atunci cind substante straine toxice sint introduse in corp, aceste modificari ale sistemului imunitar au loc intotdeauna. Exista motive pentru a considera ca "leucocitoza digestiva" care urmeaza consumului de produse prelucrate termic indica faptul ca chimicalele sau combinatia de chimicale din alimente devine toxica sub influenta caldurii, iar gradul de toxicitate creste odata cu temperatura de prelucrare.

CONCLUZIE: Nutritionistul european, Prof Zigelmayer ilustreaza perfect schimbarile biochimice totale pe care le produce caldura in hrana, cu aceste cuvinte: "Este o certitudine faptul ca gatitul atereaza starea coloidala a hranei: descompune compusii moleculari complecsi, altereaza structura si tensiunea de suprafata a moleculelor, gradul de dispersie, tensiunea osmotica, gradul de dilutie, dispersia coloizilor moleculari (?) , capacitatea de retinere aapei si calitatile hidrofobe ale coloizilor, altereaza viscozitatea si reduce gradientul de energie... Starea cruda asigura mentinerea substantelor din hrana, previne alterarea proteinelor, prezerva sarurile minerale originale in concentratie optima... Cu cit energiile din hrana sint mentinute in compusii si echilibrul original, cu atit mai puternic efectul total si eficienta."

Este clar ca toate produsele procesate termic sufera schimbari importante in compozitia chimica. Isi pierd o parte din continutul de vitamine si minerale, proteinele sint partial distruse si alterate in forme mai putin digerabile si hranitoare; grasimile devin mai greu digerabile si asimilabile si citeodata toxice. Amidonul si zaharurile sint alterate intr-o anumita masura. Hrana pierde tot continutul enzimatic, factorii "filtrabili", chimicalele vitalizante; combinatiile organice de minerale si agenti catalitici sint distruse si alterate, si pot deveni toxice. Reactiile complete care au loc sint extrem de multe, cum s-a vazut, si este de o importanta majora in stiinta nutritiei, determinarea intr-o anumita masura a valorii, practic a tuturor mincarurilor cunoscute.

Citat din cartea “Elixirul Vietii” de Arnold De Vries

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 Post subject: Re: Nutritie - Efectele biochimice ale prelucrarii termice
PostPosted: Sat Sep 18, 2010 8:24 pm 
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Foarte interesant . .. ma gandeam, faptul ca multi oameni au mancat mancare gatita si "sustin" ca au trait sanatosi multi ani (in conceptia noastra 80-90) subliniaza faptul ca nu avem nevoie de o cantitate mare din acesti nutrienti sau ca am fost conceputi sa traim mai multi ani ? medium13 .

Nu stiu daca voi ati intalnit comentarii sau articole in care se spune ca anumite substante din x legume, fructe nu se declanseaza decat in prezenta caldurii?
Eu am auzit de curand ca rosia are nush ce subst.care ajuta la prevenirea cancerului (nu a argumentat de ce) care se declanseaza doar prin fierbere , cu varza la fel ... de unde trag oamenii astfel de concluzii?

Apropo de fenomenul de leucocitoza, o situatie inversa :

"Another situation is white blood cell count. People
on Raw Food have been diagnosed with Leukemia, AIDS,
or some other cancer because their white blood cell
count is low. Their counts are low because their
body's are so clean only minimal white blood cells
are required.

Keep this in mind if you're Raw and a mainstream
practitioner says you have to start chemo immediately
because you must have systemic Cancer or AIDS. Be
patient with them, as you'll be their teacher." extras de aici :

http://webcache.googleusercontent.com/s ... en&ct=clnk

Ciudatenia este ca eu chiar am un nr.scazut de leucocite, dar m-am gandit ca este din cauza faptului ca maduva nu a inceput inca sa functioneze um trebuie dupa boala si tratament.
Voi v-ati confruntat cu astfel de analize ?

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 Post subject: Re: Nutritie - Efectele biochimice ale prelucrarii termice
PostPosted: Sat Sep 18, 2010 9:32 pm 
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melaurici wrote:
Eu am auzit de curand ca rosia are nush ce subst.care ajuta la prevenirea cancerului (nu a argumentat de ce) care se declanseaza doar prin fierbere , cu varza la fel ... de unde trag oamenii astfel de concluzii?

Pai daca esti vegan oricum nu faci cancer. Asa ca substanta aia fiarta care "ajuta" la prevenirea cancerului n-are relevanta. Concluziile astea sunt, cum mai zicea cineva pe forum, din categoria "ciorile produc curent electric".

Analizele de sange sunt cu dus-intors, in sensul ca exista oameni cu analizele "perfecte" care se imbolnavesc de varii boli. In afara de asta, mai zic unii ca in cazul veganilor care nu baga proteina animala in cantitati industriale, corpul invata sa recunoasca mai usor proteina straina nociva si o ataca rapido, de asta nu fac infectii, si foarte probabil de asta n-au nevoie de atatea leucocite. Cand o sa-mi fac analize o sa le postez aci, deocamdata insa n-am nici 2 luni de full raw asa ca n-ar fi prea relevante, mai astept.

Alt mod de a privi lucrurile, un pic mai "holistic" e ca raw veganii sunt oameni impacati cu toata lumea, care si-au cam rezolvat conflictele interne si externe. Cum mai zicea altcineva tot pe forum, toti parca sunt high, hipioti, pacifisti, chiar pana la a deveni gretosi :D. Fiind pace in minte, e pace si in corp, nu e nevoie de "politie" (leucocite). Asta la categoria "lectura de sambata seara".

V-am pupat :naruto:
Gec

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 Post subject: Re: Nutritie - Efectele biochimice ale prelucrarii termice
PostPosted: Tue Jan 04, 2011 9:58 pm 
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" Cooking food makes digestion much easier on the digestive tract and there is evidence that the additional simple carbohydrates gained as a result are likely to have assisted in the advanced development of the human brain."
Am gasit afirmatia de mai sus pe site-ul Wikipedia pe pagina despre raw veganism. Citeaza drept sursa cartea "I Cook, Therefore I Am: How dropping food in fire made us human " - Keneally, Christine
A citit cineva aceasta carte ? Stie cineva despre ce este vorba, care sunt argumentele si dovezile pe care le sustine ?


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 Post subject: Re: Nutritie - Efectele biochimice ale prelucrarii termice
PostPosted: Tue Jan 04, 2011 10:18 pm 
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e simplu: AMIDONUL fiert, este mult mai usor de digerat, pentru ca sistemul digestiv uman nu e "evoluat"/"creat" (pick what you like) sa digere amidon.
textul corect ar fi "cooking NON-foods ....", pentru ca atita timp cit ceva trebuie "gatit", este evident ca nu se califica ca si MINCARE.
de asta, modul ideal de a minca amidonoasele este MURATURA (fac bacteriile treaba).

pe asta se bazeaza argumentul respectiv - trecerea de la alimentatia fructivora la cea bazata pe amidonoase (cereale, cartofi, etc) - "caderea din eden", cum e fenomenul cunoscut in textele "mistice".

cit despre ineptia dezvoltarii creierului cu fierturi... aceasta opinie arata ea insasi cit s-a "dezvoltat" cel al autorului cartii :P

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 Post subject: Re: Nutritie - Efectele biochimice ale prelucrarii termice
PostPosted: Tue Jan 04, 2011 10:52 pm 
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Quote:
cit despre ineptia dezvoltarii creierului cu fierturi... aceasta opinie arata ea insasi cit s-a "dezvoltat" cel al autorului cartii

lol3
Sustine ca are dovezi in sprijinul acestei afirmatii, sunt curioasa cam care ar fi...


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 Post subject: Re: Nutritie - Efectele biochimice ale prelucrarii termice
PostPosted: Wed Jan 05, 2011 12:27 am 
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Am gasit.
De fapt ,sursa citata era un articol, o recenzie a acestei carti. Printre o gramada de aberatii pe care nu le mai aduc in discutie am gasit si presupusa dovada :
" So the simple expedient of heating food gave us access to many more safe calories every day, which was a survival jackpot. Once we started to eat soft, cooked food, our jaws and teeth were no longer required to munch ceaselessly, and they became smaller and more delicate. That is why we don't look like apes anymore. Similarly, the more cooked food we ate, the less industrial-strength digestion we had to do, and the smaller our guts became. In the same way that our bodies evolved to better walk on two legs, our bellies changed to better handle well-done over rare. This had two enormous payoffs. First, as our guts got smaller, this freed up energy for our brains to operate on a larger and larger scale. (Leslie Aiello and Peter Wheeler first discovered the relationship between gut size and brain size, dubbing it the Expensive Tissue Hypothesis.) Second, as we spent less time eating, we had more time to do other things with those rapidly expanding brains"


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 Post subject: Re: Nutritie - Efectele biochimice ale prelucrarii termice
PostPosted: Wed Feb 09, 2011 7:04 pm 
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Aici depinde daca crezi sau nu in teoria lui Darwin despre evolutia organismelor zic eu.

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 Post subject: Re: Nutritie - Efectele biochimice ale prelucrarii termice
PostPosted: Sun Mar 27, 2011 1:22 am 
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Apropos de asta am vazut documentarul BBC Horizon: Did Cooking Make Us Human? Personal nu m-a convins deloc :)
http://topdocumentaryfilms.com/cooking-human/

Site-ul mai are o multime de documentare care merita vazute, sub categoria Health.


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