Biochemistry behind rawfoodism
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I always feel so fortunate when I get to corner a biochemist and ask them what they think of the rawfoodist idea. I got another chance and here in my lay-persons language is what I learned from a biochemist who is currently focusing on nutrients that will best grow human cells in the lab. Incidentally he also expressed reservations about eating grilled food anymore after learning what he knows about cooked food. He verified that vitamins do get destroyed by the heat. He said that when the food gets brown or black from cooking toxins have been produced.
Apparently toxins were originally these nice little molecules that got hot (for example from cooking), broke up, mixed with others and created a new molecule that has the nasty ability to get itself stuck inside one of your DNA chains. This new DNA may decide to do…well we don’t know what all. He said there are theories that the body has yet to be understood immune systems. The body can go in and say hey that cell is funky and try to repair the situation, they may succeed at this, they may not. There are billions of cells in your body and it only takes one cell to grow up like this to cause trouble. There are many conditions to create a cancer problem.
Ok I really have to go now, life is so busy and I know this is too short. Still it is interesting don’t you think, biochemists giving up their favorite grilled foods? He is not the first to tell me this. He also said it makes sense that the body would be more built to eat raw foods since that is what we ate for millions of years before discovering how to build our first cumbersome fire which was relatively recently. I think the rawfood community and the biochemistry community find they have some things in common.
