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Darkhorse · 08-22-2007, 05:16 AM

This is all I could find that doesn't have Mercola's stink on it LOL..

Quote:

Raw Fresh Produce vs. Cooked Food
by Arthur M. Baker

Scientific Research: Denaturation: What Cooking Does to Protein

Cooking denatures protein. According to Encyclopedia Britannica, denaturation is a modification of the molecular structure of protein by heat or by an acid, an alkali, or ultraviolet radiation that destroys or diminishes its original properties and biological activity.

Denaturation alters protein and makes it unusable or less usable. According to Britannica, protein molecules are readily altered by heat: ï‚· Unlike simple organic molecules, the physical and chemical properties of protein are markedly altered when the substance is boiled in water. Further: All of the agents able to cause denaturat-ion are able to break the secondary bonds that hold the chains in place. Once these weak bonds are broken, the molecule falls into a disorganized tangle devoid of biological function.

According to Britannica the most significant effect of protein denaturation is the loss of the its biological function. For example, enzymes lose their catalytic powers and hemoglobin loses its capacity to carry oxygen. ï‚· The changes that accom-pany denaturation have been shown to result from destruction of the specific pattern in which the amino acid chains are folded in the native protein.

This is why the term dead food, referring to cooked food, is often stated. A result of denaturation is lowered solubility. In the case of egg white, a gel or coagulum is formed when heat is applied, thereby forming enzyme resistant linkages that inhibit the separation of constituent amino acids.

Proteins Coagulate

You can see coagulation of protein take place on a macroscopic level when you fry an egg. The clear protein gel surrounding the yolk whitens, thickens, and coagulates into a glue-like consistency. Digestive enzymes (peptones and proteases) cannot readily break down coagulated protein molecules once they fuse together. Not only are heated proteins unavailable to your body, worse yet: the indigestible, coagulated protein molecules tend to putrefy as bacteria in the body feed upon this dead organic matter. Bacterial enzymatic by-products are carcinogenic. Coagulation occurs on a microscopic level in all cooked protein molecules whether witnessed or not.

In Britannica is the acknowledgement that cooking destroys protein to make it practically useless. Utilize raw fruits, vegetables, nuts and seeds as your source of protein (amino acids). By eating The Fresh Produce Diet, you are assured of maximum biological value of protein and other consumed nutrients. (For further detail, see: The Truth About Protein and The China Project: Avoid Animal Protein).

As you consume more fresh produce as a staple, the body progressively requires less food. As you eat more nutrient rich raw food, the body steadily becomes healthier, and its metabolic efficiency increases. So does its ability to absorb and assimilate more nutriment. Only about one-half the amount of protein if eaten raw from protein plant food is necessary (via nuts and seeds) rather than from cooked animal protein.