Cooking Protocol

     

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

      

"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

“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

       

Raw Food

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

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

"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

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

"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

"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

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.

  

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 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.”

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.

  

Cooking temperatures at which some key food nutrients are first denatured

• 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 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  

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)

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 drink later. Reheating food wastes a lot of goodness. IMO shoot for no leftovers when preparing a meal and learn to eat cold leftovers. LOL

  

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