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Приготовленная пища - это яд? /Is Cooked Food Poison?/ (на английском)

Сообщений 1 страница 10 из 10

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http://www.beyondveg.com/tu-j-l/raw-coo … d-1a.shtml

Длинная статья на английском о термической обработке в целом...

http://www.beyondveg.com/tu-j-l/raw-coo … d-2b.shtml

...и об энзимах в частности.

А также...

Chew on this: thank cooking for your big brain

...статья о воздействии термообработанной пищи на человеческий мозг.

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Энзим написал(а):

Chew on this: thank cooking for your big brain

THE French have elevated it to an art form, and even the British have got better at it - but chimps can't cook at all. According to one controversial evolutionary theory, early humans developed a taste for cooked food around 2 million years ago, and this set in motion a series of changes that made us utterly different from any other animal.

Now the proponents of the cooked-food hypothesis are presenting fresh evidence in support of the idea - and it all comes down to how you chew.

The theory, championed by Richard Wrangham at Harvard University, has divided palaeoanthropologists. In an attempt to convince the doubters, Wrangham and his colleagues have been amassing empirical evidence, including evolutionary adaptations consistent with a diet of heated food, such as the small size of our guts.

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Энзим написал(а):

http://www.beyondveg.com/tu-j-l/raw-coo … d-1a.shtml
Длинная статья на английском о термической обработке в целом...

Понравилась заключительная часть и резюме -

Effects of reintroducing some cooked
food after a long raw period

Are failures to digest "heavier" foods symptomatic of new sensitivity to "unfit food," or instead compromised digestive capacity?

Even after having read the many observations and arguments advanced in this paper, many raw-fooders who are experiencing problematic symptoms may still fear including any cooked foods in their diet again. Stories are legend in the raw-food community, particularly by fruitarians, of those who reintroduced cooked food such as baked potatoes or rice back into their diet (or even "heavier," sometimes-forbidden raw foods such as nuts) and experienced digestive difficulty, or the food passed through their intestinal tract very little-digested. Such results are interpreted by the most vocal raw-food advocates as evidence that a truly healthy body will not tolerate unfit food, and will reject it.
We would like to offer a much different explanation. As discussed briefly elsewhere on the site (see Does strict fruitarianism accelerate B-12 deficiency? partway down on the linked page) the reason may instead be digestion that has been seriously weakened by a prolonged period on a diet too high in fruits.

Long-term overconsumption of fruit may lead to sluggish bowel function. Ronald Cridland, M.D., a natural hygiene practitioner with lengthy experience caring for natural hygiene patients on raw-food diets, addressed this issue in a brief (question-and-answer) response published in the American Natural Hygiene Society's Health Science magazine ("Tired of Singing the Cooked-Food Blues" [Cridland 1998]):

There is a tendency for a person on a diet of all raw foods to overeat on fruits, causing a potentially harmful high-sugar diet, which tends to be deficient in vitamins and minerals. (...)
(...) Sugar is fairly stimulating and gives a false sense of high energy. I have seen many patients try to subsist on a high-fruit diet, and many feel quite well for about two years, despite some initial weight loss. But after that, they begin to experience low energy, immune problems, skin problems, and fatigue. Many of these patients are sleep-deprived. Because of the stimulating effect of a high-sugar diet, they mistakenly feel they can get by on much less sleep. Consequently, they experience the symptoms of sleep deprivation, which include fatigue, poor immune function, allergies, depression, and sluggish bowels.

High-fiber diet and stimulative effect of excessive sugar/fruit can mask exhaustion of bowel function. Cridland goes on in the above-quoted passage to explain that the problems 100%-raw vegans experience when reintroducing cooked foods into the diet are often the result of an accumulated fatigue that is, in effect, a sleep-deficit. Indeed, he suggests that reintroducing some cooked foods (and thereby eliminating excessive sugar) may help the individual to re-experience his or her normal energy level, as opposed to the stimulative effects of a high-sugar raw diet, which is ultimately exhausting and depleting. (Also it should be noted that many individuals eventually experience chronic, and/or frequent and intermittent, fatigue on long-term 100%-raw vegan regimes anyway, whether they reintroduce cooked foods or not.)
Cridland suggests that the high fiber content of a raw diet, in this context, can be a confounding factor (perceptually) that prevents recognition of the sluggish bowels that can eventually occur on long-time (high-sugar) raw diets. He suggests fasting to provide rest for the digestive system, and claims that ~2 years on a vegan diet, plus adequate sleep each night, will help the system to return to normal.

Of course, other individuals coming off of an all-raw-food diet, especially one that was not overly high in fruits, may have had the opposite problem: low energy all along from a diet predominating in low-calorie-dense foods. Such individuals often find that the extra calories they get from more dense cooked foods improve their energy and feeling of well-being in fairly short order.

Some people will claim, of course, that at least three, or maybe even five or six, raw generations are necessary to become truly healthy; and if you feel better when eating a diet that includes some cooked foods, it's because cooked foods are blocking the detoxification process. There is apparently no limit to denial! :-)

In summary
Vitamin and mineral content in raw vs. cooked foods. The vitamin content of raw foods is higher than cooked foods, though by relatively modest amounts that appear to range from (roughly) 10-25% greater in most cases. The difference in mineral content between raw and cooked foods appears to be negligible. (Cooking itself does not appear to compromise mineral content. However, when water is used in cooking, there may be a small amount of leaching of minerals into the water.)
Cooking can increase bioavailability of some nutrients. As discussed in earlier sections, conservative cooking greatly increases the bioavailability/digestibility of starch. Bioavailability of beta-carotene can be very low from raw vegetables such as carrots, but is improved by steaming. Some proteins are better assimilated after cooking, although digestibility of others may be negatively impacted somewhat. Cooking also neutralizes many antinutrients and thereby may increase the bioavailability of a number of minerals (e.g., zinc, iron) in many plant foods.
Cooking creates some toxins, neutralizes others. All plants contain at least some amount of "nature's pesticides." There is no such thing as a toxin-free diet. Within a normal range of consumption, toxins resulting from conservative cooking techniques can be safely handled by the body's normal mechanisms, and do not seem to increase the incidence of degenerative diseases.
There are no known all-raw or, apparently, with the possible lone exception of a few Inuit groups, even predominantly raw cultures on the planet, including the healthiest traditional cultures, and including the most primitive of hunter-gatherers. Note: The Inuit ("Eskimos"), to whom legend has often attributed the eating of all of their meat raw, were found upon early or first contacts by the noted explorer Stefansson and other fellow explorers to eat some fat (i.e., blubber) raw; and some groups ate large amounts (though not all) meat raw; but other groups cooked much if not most of their meat.
Use of fire goes back tens if not hundreds of thousands of years into prehistory. The most reliable evidence suggests that fire was initially controlled by humans (for warmth and protection against predators) approximately 400,000-500,000 years ago, with widespread cooking having been practiced for at least the last 40,000 years, possibly longer.
Substituting cooked starches for overly high fruit consumption improves the diet. Including cooked vegetables and/or starches considerably improves the nutrient profile of a (vegetarian) raw-food diet that predominates in fruits, which although abundant in phytochemicals and in certain select vitamins (C, B-6, nicotinamide, potassium), are on the whole low in vitamins and minerals overall (particularly vitamin D, B-12, biotin, calcium), and high in sugar.
Long-term success on all-raw vegan diets is rare. While increasing the percentage of raw-food in the diet appears to improve the health of people who have been eating the standard Western diet, few people, even the most enthusiastic of adherents, have been able to maintain an all-raw-food diet over the long term, and for more than simply social pressures. Among those who have, there is a high prevalence of emaciation.
Most people who eat vegetarian diets maintain better health over the long term when including a portion of cooked foods compared to going all-raw.
In the end, as with many other dietary issues, the question of raw vs. cooked foods comes down to idealism vs. realism. Which is more important: maintaining a philosophy--or maintaining your health? That's the bottom line.
--Jean-Louis Tu

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приготовление пищи иногда изменяет структуру клетки так, что питательные вещества становятся более доступными для пищеварительных ферментов нашего собственного тела, разрушает анти-амилазы или анти-протеаз. Таким образом, во многих случаях, приготовленная пища на самом деле требует меньше ферментов для переваривания, чем сырые продукты.

Очень интересно

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http://www.beyondveg.com

Хороший конспект, спасибо за наводку.

А вот и оно - начало грехопадения человека  8-) :

An Instincto will say that, once humans started cooking, say, a sweet potato, the quantity they ate was much higher than usual because the instinctive "stop" mechanism only works well with original, raw foods we've been exposed to during evolution, but is subverted by cooking. Thus, since their metabolisms became overloaded, raw sweet potatoes tasted less good the following morning, and the only way to get enough satisfaction with food was to continue cooking. In a sense, humans became prisoners of the vicious cycle they had built themselves.

helatrobus fry

приготовление пищи иногда изменяет структуру клетки так, что питательные вещества становятся более доступными для пищеварительных ферментов нашего собственного тела, разрушает анти-амилазы или анти-протеаз. Таким образом, во многих случаях, приготовленная пища на самом деле требует меньше ферментов для переваривания, чем сырые продукты.

Это относится к сухим семенам и орехам

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"Ингибиторы протеиназ, содержащиеся в продуктах животного происхождения (яйцах птиц, тканях легких и некоторых желез), в отличие от своих растительных аналогов термолабильны и быстро разрушаются при обычной кулинарной обработке."

http://www.healthydiet.ru/showthread.php?t=25

Так что всё это относится не только к семенам и орехам, но и к сырым яйцам и мясу.

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"Тиаминаза присутствует преимущественно в мышечной ткани пресноводных рыб, особенно семейства карповых. Относительно богата ею атлантическая сельдь. Вместе с тем развитие недостаточности витамина B1 вследствие инактивации его тиаминазой возможно лишь у лиц, употребляющих в пищу сырую рыбу, поскольку тиаминаза быстро разрушается при термической обработке рыбы."

http://www.healthydiet.ru/showthread.php?t=25

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Энзим написал(а):

Тиаминаза присутствует преимущественно в мышечной ткани пресноводных рыб, особенно семейства карповых. Относительно богата ею атлантическая сельдь

Сыроеды нашего форума едят только морскую рыбу, так что тиаминаза нам не страшна :D

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Kosmonavt написал(а):

Сыроеды нашего форума едят только морскую рыбу, так что тиаминаза нам не страшна

"Атлантическая сельдь является одним из самых распространенных видов рыб на планете. Представителей вида можно найти по обе стороны Атлантического океана, когда они собираются вместе в большие косяки."

http://ru.wikipedia.org/wiki/Атлантическая_сельдь

Бу-га-га!

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Таким образом, приобретая продукты, вам предстоит выбирать «золотую середину» между полезными свойствами продукта и его вредными свойствами, обусловленными наличием антипитательных веществ.

Выбор между сырым и несырым прост. В сыром некоторые вещества хуже усваиваются, но организм к этому приспосабливается и берет только нужное, в термообработанном - наоборот - все доступно, но  с кучей ненужного мусора, что будет гулять по крови вместе с полезными нутриентами, и к тому же разрушенные минеральные комплексы.
А в итоге, - все решается самочувствием. По природе все живые существа сыроеды, нужно лишь найти свой рацион. Все эти легкоусвояемые каши и бульйончики делают черную работу в нашем теле уже с детства.

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