We do know that cooking food denatures protein, which means that its molecular structure is modified, making it unusable or less usable by our bodies. When proteins are subjected to high heat during cooking, enzyme-resistant linkages are formed between the amino acid chains. The body cannot separate these amino acids and the indigestible, coagulated protein molecules become a source of toxicity.
Swiss research from the 1930s suggests that, when cooked food is ingested, the immune system sends armies of white blood cells to the digestive tract to fight what it perceives to be a threat. Absorption of un- or partially-digested proteins into the bloodstream can cause allergic reactions and toxicity of the immune system. This immune reaction is called Leukocytosis. In a nutshell, this process throws the body into shock, acting in self-defense by pumping out its own enzymes to digest the foreign substances that were ingested.
No comments:
Post a Comment