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Cooking Protocol

     

If you but experiment you will be surprised what foods that are traditionally cooked can be eaten pleasantly raw

      

http://healthybliss.net/bliss/wp-content/uploads/2010/08/JenniferBA2.jpg

Raw food before and after

     

"Food is powerful medicine. Eating more of certain foods and less of others can substantially boost the bodies ability to fight most illnesses from colds to cancer."   Doctor Keith Block MD   

"It appears that obesity is not the only thing controlled by the information in our food. So are stress response, mood, behavior. memory and brain function. That is why a fresh, whole food, organic, real-food diet is the foundation of health."  Doctor Mark Hyman

“Frying with oil once will not kill us and so seems harmless. Our body copes with toxic substances. But over 10, 20 or 30 years our cells accumulate altered and toxic products for which they have not evolved efficient detoxifying mechanisms. Cells then degenerate and these degenerative processes manifest as degenerative diseases.” Udo Erasmus PhD

“The researchers found that those who ate their beef medium-well or well-done had more than three times the risk of stomach cancer than those who ate their beef rare or medium-rare. They also found that people who ate beef four or more times a week had more than twice the risk of stomach cancer than those consuming beef less frequently. National Cancer Institute's Division of Cancer Epidemiology and Genetics

 “Additional studies have shown that an increased risk of developing colorectal, pancreatic, and breast cancer is associated with high intakes of well-done, fried, or barbequed meats.”

“Doctor Francis Pottenger took two groups of cats and for years personally supervised their feeding. One group was given exclusively raw, uncooked food. The other was given only cooked food. Results were overwhelmingly clear: the raw food cats all lived a long, disease-free life. Cooked food cats became sick and died much younger.”  Bieler, Note the same experiment has been run with dogs with the same result.  You and I are running the experiment with humans.

“Gas, bloating, heartburn, stomach ache, feeling full when beginning to eat, abdominal cramping, unsatisfied hunger - these are common symptoms of enzyme deficiency. But most doctors treat such problems as though they were signs of drug deficiency! All that pizza and fries and tacos and yoghurt is devitalized food: no enzymes. As a result, once in the stomach, it just sits there. The stomach produces more and more acids and digestive enzymes trying to break down this overcooked, chemical-laden sludge we mistakenly refer to as food. But it can't do it.”   The Doctor Within

"Before you cook that chicken breast to a perfect golden brown or caramelize those onions to add to your favorite dish, you may want to heed the latest research. Browning your food – the cooking term is “caramelizing” – occurs when sugar molecules attach to protein. When the sugar attaches to the protein, a series of other reactions occur called glycation that causes proteins to stick together. When proteins stick together, it is called “cross linking”. The official term for these cross-linked proteins is Advanced Glycation End products, or AGEs." Doctor Al Sears

"Compared with drinking warm or lukewarm tea, drinking hot tea (149 F to 156 F) was associated with twice the risk of esophageal cancer, and drinking very hot tea (158 F or more) was associated with an eight-fold increased risk." BBC News March 27, 2009

"Cooking and food processing destroy natural folate. Folic acid is poorly transported to the brain and central nervous system."  Life Extension, Note without daily folate you are at risk for MANY problems. Eat fresh every day at least something. Should be EVERYTHING LOL.  Here is where an apple a day came from.

"Biophoton research also explains the underlying principles of why it’s so vital to eat a diet of mostly RAW food."  Light and Your Body

"The integrity of human DNA is under constant assault owing to the way we cook our foods. Well done meats - grilled, fried or barbecued beef, pork and chicken contain varying quantities of carcinogens. These carcinogens bind to DNA. Once the DNA divide they can become precancerous or cancerous."     Life Extension

"When you add salt to your cooking water it speeds up the leeching out of minerals."   Doctor Victor Marchione MD

"Broccoli loses 75% - 90% of its nutrients when microwaved."   Doctor Victor Marchione MD

"I've said for years that foods need to be eaten as close to raw as possible if you want to get the maximum amount of nutrients. The "closer to raw" rule doesn't just apply to vegetables -- but to meat and eggs as well. But the key difference between overcooked veggies and overcooked meats is that over-doing veggies makes them flavorless and nutritionally bereft, while overcooking meat makes it flavorless... and dangerous. The possible carcinogenic effects of overcooking meat and eggs are fairly well documented.”   Doctor William Douglass MD

"Boiling or overcooking foods can destroy up to 90 percent of the folate."   Prevention

"Long-time raw-food nutritionist, Ross Home of Australia, tells us in his wonderful book Improving On Pritikin: "To prove that the fat of avocados did not cause excessive levels of triglycerides in the blood and did not cause red cell and platelet aggregation and blood viscosity when the avocado was eaten raw, I had blood tests done which clearly demonstrated this..." Raw plant fats have exactly the opposite effect of cooked fats."
 David Wolfe

"Some people do very poorly on raw foods or find raw foods unappetizing in which case they should emulate the Asians by including small amounts of enzyme rich condiments with a diet of cooked foods."   Sally Fallon

"There is a simple way to protect against disease, lose weight, and extend healthy life span. This method is not new to longtime Life Extension® members. Recent studies, however, mandate that we re-emphasize our food preparation guidelines. Put simply, when you ingest foods cooked at high temperature, your body is exposed to dangerous levels of mutagens and advanced glycation end products.1,2 Mutagens damage DNA and increase cancer risk. Glycation products damage your body’s proteins which causes tissues to lose functionality and prematurely age.3-5 "   Live Longer By Changing How You Cook!

       

Raw Food

Good Pyramid with the exception of the good oils

When we eat plant foods, the light waves, or photons, in the plants are taken in and stored by your body. Biophotons are the smallest physical units of light, which are stored in, and used by all biological organisms – including your body. The purpose of these biophotons is much more important than many have realized. It turns out they may very well be in control of virtually every biochemical reaction that occurs in your body -- including supporting your body's ability to heal. I've long recommended eating a diet of mostly RAW food to stay optimally healthy. This is because living raw foods contain the biophoton light energy your body needs.”   Doctor Joseph Mercola MD

"I personally believe that consuming a majority of your food uncooked is a cornerstone of optimal health.”   Doctor Joseph Mercola MD

"Almost every group Doctor Price visited ate a certain amount of their animal protein raw. The proportion of the raw animal protein in the diet varied considerably. Among the Eskimo groups it verged on 100%."   Sally Fallon

"African Tribes valued liver in its raw state as essential to good health and optimum growth and strength. tribes whose eating habits were largely vegetarian nevertheless ingested raw animal protein in the form of grubs and insects. The principal source of raw animal protein for European communities was unpasteurized milk products."   Sally Fallon

"Many people have reported the disappearance of numerous symptoms and increased vitality within days of adding raw meat, fish or milk to the diet."   Doctor Weston Price DDS

“The simplest thing you can do, and the most powerful, is to clean up your diet first. Eat more raw, uncooked, living foods organic, grown around you, ripe when in season – ancient Chinese wisdom... Get exercise. Exercise can overcome – I’m not going to say anything – but a lot. We know that people have eaten toxic diets for years, including a lot of cooked foods. When they get exercise, it can overcome a lot of that. These are things that cost absolutely nothing for you to do. I like your concept of eating fermented foods, keeping your mouth clean. The so-called antioxidants, particularly vitamin E or the natural vitamin E’s, are good. Especially if you can get it in your food, these don’t cost anything."    Doctor Robert Rowen MD

"The famous Iowa Women’s Health Study found that women who consistently eat well-done steak, hamburgers, and bacon have a 4.62-fold increased risk of breast cancer than women who consumed these meats rare or medium done."   Live Longer By Changing How You Cook!

     

The general rule is to eat UNCOOKED foods as much as is possible. The reason is we evolved on uncooked foods; our body is designed to process raw food. A short time ago, in evolutionary time, we ate EVERYTHING uncooked including freshly killed game. Our bodies TODAY operate best on mostly raw food. Some foods are usually cooked (See Cooked Food Protocol). Food digestive enzymes, vitamins, light energy and other good things are destroyed by heat and all but minimal at home "processing".

    

Raw Food, Vitamin C and Cancer

http://calorielab.com/news/wp-images/post-images/joel-fuhrman-food-pyramid.jpg

"In group 3 which consisted of raw food and high vitamin C a very satisfying 35-times decrease in cancerous lesions was achieved. The incidence of severe cancerous lesions in these experiments was caused to vary over a 70-fold range by nutritional measures alone."   Doctor A.B. Robinson PhD, Linus Pauling Institute

     

Why Animals don’t get Heart Disease and Humans do

“Cardiovascular Disease is essentially unknown in animals producing their own vitamin C at a daily rate of several grams.” Doctor Matthias Rath

     

Folks I don't know how much plainer it can be. As a bonus you will be preventing much of your CVD risk with your high vitamin C intake.

     

Cook at Lowest Possible Temperature

 photo cook1.jpg

"Overcooking foods containing protein can destroy heat-sensitive amino acids (for example, lysine) or make the protein more resistant to digestive enzymes. Refrigerating cooked foods will not further denature the proteins.”   WHF

"If man did not cook his food there would be no need for the addition of any hydrophilic colloid [gelatin] to his dietary. Uncooked foods contain sufficient hydrophilic colloids to keep gastric mucosa in excellent condition."   F. M. Pottenger MD

"Gentle cooking begins the natural digestive and breakdown process in vegetables- while hard cooking destroys the process and the nutrients. Soften up foods through stir-frying or steaming and keep the nutritional content as high as possible,. by not cooking the food to oblivion."   Doctor Robert Rowen MD

"Overcooking vegetables, including cabbage, is one of the best ways I know to rob vegetables of their nutrient benefits; when it comes to cabbage this includes its sulfur-related benefits. I recommend about five minutes (at most) for the steaming or "Healthy Sautéing" of raw cabbage. Prior to cooking, I recommend about the five-minute waiting period to allow sulfur-related changes to occur in the freshly chopped cabbage.”   WHF

"People nowadays categorize foods as being healthy or risky. Overlooked are robust findings showing that how food is cooked has a lot to do with whether it prevents or causes disease. One example is fish. We know that those who eat ocean fish have fewer heart attacks…but if one eats only fried fish, risk of heart disease increases.1,2 Back in 2003, I described a study published in the Proceedings of the National Academy of Sciences showing that eating foods cooked at high temperature increases the rate at which we age. Scientists uncovered back then that ingestion of high temperature cooked foods resulted in chronic inflammation and accelerated glycation.3"    Are You Cooking Yourself to Death

"In 2012 and a team of researchers at Mount Sinai School of Medicine identified a compound in over-cooked foods that plays a major role in the development of abdominal obesity and its related diseases. The scientists found that mice with sustained exposure to this compound (methyl-glyoxal) developed significant abdominal weight gain, early insulin resistance, immune changes consistent with inflammation/oxidation and type II diabetes.14 Methyl-glyoxal is a type of advanced glycation end product that is produced when food is cooked with dry heat. "   Are You Cooking Yourself to Death

"Foods cooked at high temperature and low moisture strongly induces formation of deadly AGEs (advanced glycation end products).2 Cooking the same foods using lower temperatures, high moisture, and/or pre-exposure to an acidified environment will limit new AGEs formation.2, 68 Regrettably, the toxic effects of high-temperature cooking and food processing are still not accepted health considerations, despite irrefutable evidence we presented more than 12 years ago."   Live Longer By Changing How You Cook!

 

Sometimes cooking is helpful; for the aged and impaired, with certain foods; please learn when to cook; then cook with as low a heat as is possible.

Try to cook food at the lowest temperature possible if you must cook. When cooking vegetables, light steaming is probably the best way; light steaming may preserve some of their enzymes and vitamins otherwise lost to cooking.

Soups, stir frying with water, light steaming and boiling will result in a maximum cooking temperature of 212 F. Grilling, broiling and other methods of very high heat cooking should be left for special occasions. Please don’t even consider frying or deep frying (See Fried Food Protocol) and use pan frying infrequently at low heat.

I try to put a few ounces of water or wet vegetables in my pan fry concoctions; they mostly boil rather than fry. It is easy to clean the pan after also. Only pan-boil a few ingredients of the dish, pour these over the majority of the raw ingredients in your completed dish.

  

Cooking in WATER Helps

"While it may be impossible to totally avoid glycotoxins, it is possible to reduce exposure by changing the way food is prepared. Consider steaming, boiling, poaching, stewing, stir-frying, or using a slow cooker.37,170 These methods not only cook foods with a lower amount of heat, they create more moisture during the cooking process. According to researchers, water or moisture can help delay the reactions that lead to glycotoxins.170 Marinating foods in olive oil, cider vinegar, garlic, mustard, lemon juice, and dry wines can also help.170 Finally, consider making small diet changes by adding more fresh fruits and raw and steamed vegetables to your diet."   Are You Cooking Yourself to Death

As we see above cooking in liquid slows the glycation process. This is why I eat lots of soups, stews and wet pan boiling.

  

Conserve Digestive Enzymes and ALL Enzymes by Eating RAW

As we age our production of all enzymes (See Enzyme Protocol) including digestive enzymes (See Digestive Enzymes Protocol) slows; thus we cannot afford to denature the digestive enzymes in the food we eat by cooking. I make sure to eat some supplemental digestive enzymes with ALL cooked food.

  

Avoid Glycation and Worse by Eating RAW

“Research has shown that cooking certain meats at high temperatures creates chemicals that are not present in uncooked meats. A few of these chemicals may increase cancer risk. For example, heterocyclic amines (HCAs) are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, fowl, and fish. HCAs form when amino acid and creatine (a chemical found in muscles) react at high cooking temperatures. Researchers have identified 17 different HCAs resulting from the cooking of muscle meats that may pose human cancer risk.”

“Acrylamide, a cancer-causing and potentially neurotoxic chemical, is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted, grilled or toasted. Some of the worst offenders include potato chips and French fries, but many foods cooked or processed at temperatures above 250 F/120 C may contain acrylamide. Some of the worst offenders include potato chips and French fries, but many foods cooked or processed at temperatures above 250 F/120 C may contain acrylamide. As a general rule, the chemical is formed when food is heated enough to produce a fairly dry and brown/yellow surface … so if you're eating cooked foods that contain this characteristic, even if it was once a "healthy" natural food, like a sweet potato, it could be increasing your risk of cancer significantly. “   New Evidence Against These Cancer-Causing Foods - And the Massive Cover-Up Effort

"It has long been known that heavily cooked foods inflict massive damage to the genes.  A group at the University of Minnesota reported that women who ate overcooked hamburgers had a 50% greater risk of breast cancer than women who ate rare or medium hamburgers. The famous Iowa Women's Health Study found that women who consistently eat well-done steak, hamburgers, and bacon have a 4.62-fold increased risk of breast cancer.171 Cooking foods at high temperatures causes the formation of gene-mutating heterocyclic amines, which is why deep fried foods are so dangerous to eat. Heterocyclic amines have been linked to prostate, breast, colorectal, esophageal, lung, liver, and other cancers. While health conscious people try to avoid foods that are known carcinogens, even grilled salmon contains a potent dose of gene-mutating heterocyclic amines.172"   Are You Cooking Yourself to Death

  

A glycotoxin (See Glycation Protocol) is a protein or oil combined with a sugar. Your body finds it hard to remove glycotoxins and they can do great damage. The cataracts which can form and harm your vision are in part made of glycotoxins. Glycotoxins are formed when foods are prepared at high heat. When eating foods cooked at high temperature scrape off the burned portions; these contain large amounts of glycotoxins.  Many processed foods contain large amounts of glycotoxins. Raw fruits and vegetables contain very low levels of glycotoxins. Glycotoxins can also form inside your body at body temperatures if you are diabetic or have diabetic like problems with insulin.

When You Heat Natural Plant-Based Foods You Can Get Cancer-Causing Acrylamide

    

Cooking temperatures at which some key food nutrients are first denatured

"Newly published studies confirm these dangers. For example, breast and prostate cancers are sharply increased in those who eat heavily cooked meat like hamburgers.4-8 This article will explain how to choose safely cooked foods and methods to protect your body against the lethal impact of foods prepared at excessively high temperatures. When any food is heated to high temperature (over 300 degrees), chemical changes occur that inflict damage to our cells after we eat that food.9-11"   Are You Cooking Yourself to Death?

  • Micro waved Food (See Microwave Protocol) Any Temperature PLEASE don’t use this devil’s creation  "Broccoli loses 75% - 90% of its nutrients when microwaved."   Doctor Victor Marchione MD

  • Enzymes 112 F

  • Vitamin C 130 F

  • Hot Drinks begin to cause esophageal damage 130 F

  • Water Boils 212 F

  • Internal Baking temperature 240 F OK for most baked goods internally; external crust of brown or black contains glycotoxins

  • Glycotoxins start to form with sugars, proteins and oil 250 F    Bake sugar dishes below if possible

  • Vitamin A 275 F   I try to always bake below, takes a little longer

  • EFA 300 F  I try to always bake below, takes a little longer

  • Most non-saturated fats start to produce toxic substances 300 F

  • Carcinogenic Heterocyclic Amines HCAs start to form in grilled muscle meats 325 F

  • Any temperature which produces smoke 325 F? Something is being denatured

  • Deep Frying Oil Temperature 375 F  Of course you do NOT deep fry anything

  • Saturated Fat 375 F

  • Massive Glycotoxins Produced with sugars, oils and proteins 400 F

  • Oil kept at temperature for 15 minutes produces atherosclerosis in animals 419 F

  • Oil Deodorization all refined vegetable oils undergo this step 473 F  

  • Home stoves can broil at temperatures up to 500°F,

  • Charcoal broiling produces temperatures up to 700°F

New Evidence Against These Cancer-Causing Foods - And the Massive Cover-Up Effort

 

Typical Maximum Nutrient Losses (as compared to raw food)

Vitamins

Freeze

Dry

Cook

Cook+Drain

Reheat

Vitamin A

5%

50%

25%

35%

10%

  Retinol Activity Equivalent

5%

50%

25%

35%

10%

  Alpha Carotene

5%

50%

25%

35%

10%

  Beta Carotene

5%

50%

25%

35%

10%

  Beta Cryptoxanthin

5%

50%

25%

35%

10%

  Lycopene

5%

50%

25%

35%

10%

  Lutein+Zeaxanthin

5%

50%

25%

35%

10%

Vitamin C

30%

80%

50%

75%

50%

Thiamin

5%

30%

55%

70%

40%

Riboflavin

0%

10%

25%

45%

5%

Niacin

0%

10%

40%

55%

5%

Vitamin B6

0%

10%

50%

65%

45%

Folate

5%

50%

70%

75%

30%

  Food Folate

5%

50%

70%

75%

30%

  Folic Acid

5%

50%

70%

75%

30%

Vitamin B12

0%

0%

45%

50%

45%

Minerals

Freeze

Dry

Cook

Cook+Drain

Reheat

Calcium

5%

0%

20%

25%

0%

Iron

0%

0%

35%

40%

0%

Magnesium

0%

0%

25%

40%

0%

Phosphorus

0%

0%

25%

35%

0%

Potassium

10%

0%

30%

70%

0%

Sodium

0%

0%

25%

55%

0%

Zinc

0%

0%

25%

25%

0%

Copper

10%

0%

40%

45%

0%

Source: USDA Table of Nutrient Retention Factors (2003)

Home freezing WITHOUT blanching is clearly to way to preserve raw food. Please note the loss of vitamins and minerals when cooking in water and then draining and discarding the water. If you do this save the nutrient rich water to use later. Reheating food wastes a lot of goodness. IMO shoot for no leftovers when preparing a meal and learn to eat cold leftovers. LOL

   

What to Take if you Eat Over Cooked Food  

"Based on this plethora of evidence, if one happens to eat overcooked food, it makes sense to take at the same time, 100 mg of chlorophyllin and/or 80-240 mg of indole-3-carbinol and other cruciferous vegetables extracts. Most Life Extension members already obtain these nutrients in supplement formulas they take with meals."   Are You Cooking Yourself to Death

    

Some processed foods are heated to 2000 F sic.

If you have a turkey carcass or other bones you can make an excellent bone broth (See Bone Soup Protocol).

  

Conclusion

Only cook if you MUST. Always cook at lowest possible temperature. If you but experiment you will be surprised what foods that are traditionally cooked can be eaten pleasantly raw (See Cranberry Protocol). 

     

Some Raw Food Ideas from the Hippocrates Health Institute

 

 

This site was last updated on: 13 October 2016 11:14 AM

YOU are the ONLY one responsible for your life and health; others may be indirectly responsible for your death; once you realize this your life will get MUCH better and also in ways other than your health. Healthy Protocols is designed to help YOU PREVENT most disease in YOUR body. The Disease Prevention State is the beginning basis for all Disease Treatment.The information provided throughout this site should not be used during any medical emergency or for the diagnosis or treatment of any illness. Call 911 for all medical emergencies. A licensed integrative physician should be consulted for diagnosis and treatment of any and all illnesses you can not handle yourself. You and your doctor should reach an informed consensus on diagnosis and treatment. It is incumbent on YOU to know enough about your illness to do this. Blindly following  some doctors orders will in the end sink you IMO. Links to other sites are provided for the targeted information indicated and links should not be regarded as an endorsement of all additional information that those other sites may provide although these sites are in general very good to excellent or I would not use them. Trust but verify. Trust government at your own risk. IMO toxic depopulation  politics is the cause of MOST of our health and MANY of our death problems. Trust yourself because YOU have become knowledgeable enough to trust.