Guest guest Posted March 26, 2009 Report Share Posted March 26, 2009 Nick, This is why it's so difficult to determine what's what about the benefits of raw food. My former partner would get so pissed off when I questioned the validity of some of her claims for the benefits of raw food. Intuitively one knows some foods are likely better raw, but which ones? And how does one determine that data empirically? Where's the research? Thanks for taking the time to really read the article. What is food to one, is to others bitter poison. - Lucretius W.G. Ubermensch Sports Consultancy San Diego CA Subject: Re: Raw Food To: Supertraining Date: Thursday, March 26, 2009, 11:12 AM Stored bio photons? this is a quantum of absurdity. I can't " see " this having much basis in the real world. The energy from the photon is used to drive reactions the energy, at which point the photon is no more, it was a wave that also exhibits particulate expressions. The energy is stored in carbohydrates formed in plants its called photosynthesis, mmmm not really that new a concept? Luminescence is not the storage of light, it is the storage of energy in chemical reactions that stimulate atoms sufficiently that when the electrons return to there standard orbitals the photons are released, excuse my abbreviate version of this its many years ago that I did quantum physics. We all vibrate and the bio photons make us vibrate faster - is this called heat us up, let me think standing in the sun warms us up how very strange a thought. I really cringed my way through this article coach. ================================= Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2009 Report Share Posted March 27, 2009 - I'm in agreement with you based on my training in nutrition and reading as an athlete and coach over time. Justifications of dietary fads usually haven't got much to stand on, and the " raw food " movement is a bit weird at best and hard to digest at best (pun somewhat intentional here). I'd also like Dr. Ralph's feedback on this one - as his specialty is the digestion and I think he could give us a complete insight on this one. The Phantom aka Schaefer, LMT/CMT, competing powerlifter Denver, Colorado, USA =================================== Re: Raw Food > The primary reason for making sure you get plenty of raw food in > your diet is due to what’s called ‘biophotons.’ It’s a term you may  > not > have heard of before, but in Europe, Germany in particular, there’s a > lot of research in this area. Dr. Dietrich Klinghardt has also  > discussed it in some detail in one of his expert interviews for my  > Inner Circle program. I apologize if this hurts anyone's feelings, but this biophoton  business is nonsense. Raw food usually does have more vitamins and  minerals and fewer carcinogens than cooked food, but biophotons have  nothing to do with it. Cooking denatures organic compounds so there  are less of many of the vital ones after cooking and produces some  carcinogenic compounds if heating is excessive. Fair winds and happy bytes, Dave Flory, Flower Mound, TX, U.S.A. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2009 Report Share Posted March 28, 2009 One thing for sure though and that is that raw food contains:Â - more enzymes - more vitamins - more minerals - less carcinogenic substances - is harder to digest Ed White Sandwich, MA USA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2009 Report Share Posted March 28, 2009 Subject: Re: Re: Raw Food To: Supertraining Date: Saturday, March 28, 2009, 8:28 AM <<<One thing for sure though and that is that raw food contains: - more enzymes - more vitamins - more minerals - less carcinogenic substances - is harder to digest>>> **** I find the above statements to be a little too broad and all encompassing. Has anyone actually done a study comparing the amount of the enzymes, minerals, vitamins in for instance steamed carrots vs raw carrots. What if I throw the carrots in a soup and cook them? What kind of carcinogens are introduced by making a soup with carrots and other vegetables. What happens to the minerals, such as ca, fe, cu, zn etc when the food is put into a soup. Based on my knowledge of chemistry minerals are not changed or destroyed by heating. Does heat destroy Vit B, Folate etc. We know that stomach acid does not destroy these vitamins. No distinction seems to be made with the type of cooking. Certainly burning food on the grill seems to add carcinogens to food but does heat which is lower the burning point of food have the same effect? We know from chemistry that some enzymes work best in the presence of heat. Enzymes are proteins and as such cannot be absorbed into the blood stream but are broken down in the digestive process. Does it matter whether they are broken down by the process of cooking or by the acid and digestive enzymes. Ralph Giarnella MD Southington Ct USA Quote Link to comment Share on other sites More sharing options...
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