Chemical Reactions During Cooking
Chemical Reactions During Cooking Is Not Opinion
Traditionally, our palates dictate how tasteful foods are to us. We have been brainwashed since birth into believing that most foods must be cooked, as it is better for our health, however when foods are cooked, the chemical reactions during cooking, alter the flavor and taste making it impossible for us to appreciate the goodness of raw fruit and vegetables.
As a result of cooking our food, we are killing nutrients that keep us alive and healthy and help prevent chronic and life-threatening diseases like cancer. Have you ever noticed that during or after the cooking processes, we will only consume the foods we have cooked by dousing it with sugars, salts and other flavorings?
Does it make sense that this is the only way it can pass our taste buds? Ever wondered why cooking without spices is not appealing? Could it be that spices were introduced to mask the tastes of cooked food?
It seems criminal that new products labeled as natural have no nutritional value at all; this is after being subjected to the chemical reactions during cooking. The temptation of trying out these new products, impede your decision to eat fresh fruit, vegetable, nuts, and seeds.
Imagine all the fresh produce that naturally comes in bright colors, their natural brightness indicates that they are packed full of antioxidants and polyphenols. These polyphenols aid in restoring and maintaining health.
These colors after exposure to heat become dull and faded and look unappealing. Has it not become apparent yet: our health and lifespan are dependent on raw organic whole foods and by de-naturing their organic compounds, we are losing their true nourishment.
Amadori Rearrangement of Molecules, Glycosalamine formation, Strecker degradation, Maillard reaction, and Coagulation are all Chemical Reactions While Cooking
People the world over experience the daily enticement of false advertising offerings pertaining to food especially. We are fooled into eating non-nutritional items that leave us under-nourished, starving and sickly.
In order for optimum bodily functions to occur, we need enzymes to survive. Every living organism produces enzymes, these consist of two types: metabolic, which run our bodies, and digestive, which participate in digesting our food.
Raw foods consist of their own food enzymes that work with our bodies to release the healthy nutrients that we need, however, these enzymes become unless to us when they are exposed to chemical reactions during cooking and heat over 118° F.
Enzymes are needed in the human diet to maintain health. They are unable to handle any kind of heat, microwave use, or high heat pasteurization. When food is cooked the best of what it represented in its natural state for our health is lost. Humans are only species that cooks their food.
In today’s society, people use heat for the majority of their food consumption. On average, the human race, die at or below half of what their expected lifespan should be. This is primarily due to diet and lifestyle. “You won’t be surprised that diseases are innumerable–count the cooks.” – Seneca (4 BC-AD 65), Epistles.
The best advice to people living with chronic conditions and cancer is to eat as much as raw, natural, unprocessed foods as they can, that have not been subjected to chemical reactions during cooking.
Dr. Thomas Lodi combines the best alternative therapies with the best conventional ones. Here he talks about his methods and shares health information that is essential reading – whether you have a cancer diagnosis or want to learn more.
