Cooking Methods
Includes the effects of: Heat
Description
Exposure to temperatures above those considered normal where Heat is applied to Foods as part of the technique of Cooking.
Health Benefits of Cooking Foods with Heat
Detoxification
The Heat generated during Cooking destroys many Food Toxins:
The Heat generated during Cooking destroys Avidin (a dietary Glycoprotein present in raw Egg Whites that depletes the body's Biotin reserves).
The Heat generated during Cooking destroys Canavanine (present in significant amounts in Alfalfa Sprouts).
The Heat generated during Cooking destroys Hydrazines (present in significant amounts in raw Mushrooms).
Digestive System
Although Cooking reduces the Carotenoids content of Food, it also disrupts Cell Membranes in Foods containing Carotenoids, thereby “liberating” Carotenoids and enhancing their digestibility and absorption rate (bioavailability). [1]
Cooking improves the nutritional value of Legumes by destroying their Protease Inhibitors - including Trypsin Inhibitors.
Cooking improves the digestibility of Meat and Vegetables.
Immune System
The Heat generated during Cooking destroys Staphylococcus aureus Bacteria - however the Exotoxins that are released by Staphylococci aureus requires boiling for 30 minutes in order to destroy them.
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