Scientists have continued to study cooked versus raw food diets. A Finnish study published in the journal Nutrition in 1992, for example, confirmed that raw vegan diets decrease toxic products in the colon. Results suggest that a raw food uncooked extreme vegan diet causes a decrease in bacterial enzymes and certain toxic products that have been implicated in colon cancer risk.
According to research performed by Dr. Bruce Ames, professor of Biochemistry and Molecular Biology at University of California, Berkeley, various groups of chemicals from cooked food can cause tumors. For instance, nitrosamines are created from fish, poultry or meat cooked in gas ovens and barbecues, as nitrogen oxides within gas flames interact with fat residues; hetrocyclic amines form from heating proteins and amino acids; polycyclic hydrocarbons are created by charring meat.
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