Would apprecite if someone can elaborate. Would like a valid link or reference to some scientific text/book/report



Edited 1 time(s). Last edit at 05/14/2009 01:04PM by rrraw.

So so far, no one has been able to bring forth any scientific report or study whatsoever concerning the subject.

It depends on the temperature and what is being cooked. Cured meat and fish are the worst offenders followed by cooked meat in general; the byproducts being carcinogenic and mutanogenic.

"N-Nitrosamines

"Humans are exposed to N-nitroso compounds in diet from a variety of cured meats and fish products (129,130). N-nitrosamines can be formed in vivo during simultaneous ingestion of nitrite or nitrogen oxides and a nitrosatable substrate such as a secondary amine (131). Dietary N-nitrosamines have been linked to esophageal and other gastrointestinal cancers (130,132); for example, N-nitrosamines are considered an important carcinogen in parts of China and Japan. Biomarker studies show that N-nitrosamine adducts are higher in these parts of the world compared to low-N-nitrosamine areas (133,134). Although tobacco smoke and tobacco-specific nitrosamines cause lung cancer (51,135), dietary N-nitrosamines might also contribute to lung cancer (136–138)...

"The N-nitrosamines are a large group of compounds with a common carcinogenic mechanism. N-nitrosodimethylamine frequently is formed as a result of dietary exposures. N-nitrosodimethylamine undergoes enzymatic hydroxylation and subsequent hydrolysis to an aldehyde and a monoalkylnitrosamine that rearranges and releases a carbocation that is reactive toward DNA bases (141,142)...

"Heterocyclic amines

"Heterocyclic amines are formed during high-temperature cooking by pyrolysis of proteins, amino acids or creatine (155) and can be present in human diet in substantial concentrations depending on cooking habits (156,157)...

[jn.nutrition.org]

..here's a veggie example where the amino acid quality of sweet potatoes were accessed after various processing methods concluding the amino acid, lysine, was destroyed by cooking..

[pubs.acs.org]

hope this helps

As well as any destruction, cooking denatures proteins (meaning our bodies have a hard job untangling the amino-acids, making them less bio-available, less assimilable etc.)

Try googling 'cooking denatures proteins', or similar words, and you should be able to find material yourself.

Acrylamide is formed from the protein amino acid asparagine when high-carbohydrate vegetable foods - such as potatoes and grains - are cooked.

Here's this from the FDA [www.cfsan.fda.gov]:

"The discovery of acrylamide in food is a concern because acrylamide is a potential human carcinogen and genotoxicant, based on high-dose animal studies, and a known human neurotoxicant...

"Research to date suggests that acrylamide formation is particularly likely in carbohydrate-rich foods such as potatoes and cereals. Scientists have identified one mechanism responsible for the formation of acrylamide in carbohydrate-rich foods cooked at high temperatures: a chemical reaction between the amino acid asparagine and certain sugars, both of which are found naturally in foods."

And this article is in response from the World Health Organization's press release on acrylamide [www.rag.org.au]:

"Recently the World Health Organization (WHO) had a closed meeting to review the finding that cooked vegetables had significant levels of acrylamide [1]. The finding received worldwide attention because acrylamide is a potent nerve toxin in humans and also affects male reproduction, and causes birth defects and cancer in animals. The WHO press releases implied that the acrylamide finding was a surprise and that the pollutant probably arose from cooking the vegetables."

And I thought this was a good article that includes numerous sources on acrylamide [www.joyfulaging.com]. From the article:

"The U.S. Department of Health and Human Services(DHHS) National Institutes of Health (NIH) 'Carcinogenic Report' has long cautioned that 'Acrylamide is reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity in experimental animals.' The FDA still fails to advise consumers to alter their eating habits to avoid known high sources of acrylamide, despite the multiple reproducible studies performed by other countries."

Scroll down on this same page and there's another article from the FDA that includes data on acrylamide found in fried and oven-baked foods.



Edited 1 time(s). Last edit at 05/16/2009 10:11PM by suncloud.

The Max Planck Institute said 50% of the proteins/amino acids became destroyed. Anyone else heard something like this?

[books.google.se]

page 312



Edited 1 time(s). Last edit at 05/17/2009 02:32PM by Healthybun.

I read 50-70%, but I don't feel inclined to find any "scientific proof" right now. It's just what I read. Other people can research if they're interested; I'm too lazy right now and actually uninterested .