/oss/taxonomy/term/2566/all en /oss/article/food-health-you-asked/there-anything-raw-food-diet <p style="text-align:justify"><a href="http://blogs.mcgill.ca/oss/?attachment_id=2888" rel="attachment wp-att-2888"><img alt="" height="150" src="http://blogs.mcgill.ca/oss/files/2012/11/graphics-bugs-bunny-115x150.gif" width="115" /></a>There is no doubt that the way food is cooked has an impact on nutrient absorption and toxin production. Some restaurants, particularly in California, are capitalising on this idea. They point out that low temperature cooking prevents the formation of carcinogens, which is in fact correct. They also claim that that low temperature cooking preserves the enzymes in the food. That may also be true, but it is irrelevant. Enzymes are proteins and are broken down in the digestive tract to peptides or amino acids. While tiny amounts of certain enzymes may survive digestion to be absorbed, they have no clinical relevance. The human body does not require enzymes from an outside source; it is capable of synthesising all the enzymes it needs. The one exception to this are digestive enzymes which may have to be supplied in the case of pancreatic insufficiency or cystic fibrosis. In this case the enzymes are encapsulated in a capsule which is designed to resist breakdown in the stomach and release its contents in the small intestine where they can carry out their digestive function. Overcooking can indeed cause problems but this has nothing to do with preserving enzymes. Heat promotes the formation of advanced glycation end products (AGEs), polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). All three substances are proven or highly suspected human carcinogens. <a href="http://blogs.mcgill.ca/oss/2012/11/06/is-there-anything-to-raw-food-diet/">Read more</a></p> Tue, 06 Nov 2012 23:45:24 +0000 Joe Schwarcz PhD 1771 at /oss