Fire- Fruits, cereals and vegetables are treated with lots of pesticides/herbicides. Fruits however mostly can be peeled before consumption, removing pesticides/herbicides almost entirely. Vegetables and grains are not protected this effectively. - Many toxins, like oxalic acid, glycosides, glycoalkaloids, aflatoxins, sterigmatocystine and quercetine are not destroyed by heat. Saponines, fibers, phytic acid (15) and tannins are only partly destroyed. - 5 to 20% of enzyme inhibitors in soy is not destroyed throughout the preparation process, and can cause gripes and can increase CCK (cholecystokinine) secretion, what can be harmful to the pancreas. (16) - Substances in plants inhibiting protein digestion are mostly not destroyed by heat. (17) - Toxic solanine in potatoes is not destroyed during the preparation process, but is drained away. - Vegetables contain most nitrate, and sometimes nitrite too (18), because we use far too much phosphate fertilizers. Nitrate absorption can impair thyroid functioning (19) and decrease fertility (20). Heating doesn't help at all, but even originates cancerous N-nitroso compounds. (21) Therefore, nitrate can cause cancer indirectly. (22) [more] The European Union officially allows 250 mg nitrate/100 g, because it is more profitable to allow the use of a lot of fertilizers. © 2000-2009 Copyright Artists Cooperative Groove Union U.A.
Abstracts of most sources can be found at the National Library of Medicine
(14) Kogevinas, M. et al, Cancer incidence and mortality in women occupationally exposed to cholorphenoxy herbicides, chlorophenols, and dioxines. Cancer Causes Control 1993 / 4 (6) / 547-553. (15) Makkur, H.P. et al, Edible provenances of Jatropha curcas from Quintana Roostate of Mexico and effect of roasting on antinutrient and toxic factors in seeds. Plant. Foods Hum. Nutr. 1998 / 52 (1) / 31-36., Bhattacharyya, A.K. Nutritional Rickets in the Tropics. World Review of Nutrition and Dietetics 1992 / 6 / 140-197., Robertson, I. et al, The role of cereals in the aetiology of nutritional rickets: The lesson of the Irish National Nutrition Survey 1943-8. British Journal of Nutrition 1981 / 45 / 17-22. (16) Liener, I.E. Possible adverse effects of soybean anticarcinogens. Journal of Nutrition 125 (1995) / 744-750. (17) Ryan, C.A. and G.M.Hass, Structural, evolutionary and nutritional properties of proteinase inhibitors from potatoes. 1981. In: Ory, R.L. (ed.), Antinutrients and natural toxicants in foods. Food and Nutrition Press Inc., Westport, CT., Huang, D.Y., B.G.Swanson and C.A.Ryan, Stability of proteinase inhibitors during cooking, J.Food.Sci. 46 (1981) / 287-90. (18) Mowat, C. et al, Omeprazole and dietary nitrate independently affect levels of vitamin C and nitrite in gastric juice. Gastroendocrinology 1999 / 159 (6) / 619-624. (19) van Maanen, J.M. et al, Consumption of drinking water with high nitrate levels causes hypertrophy of the thyroid. Toxicol. Lett. 1994 / 72 (1-3) / 365-374. , Jahreis, G. et al, Growth impairment caused by dietary nitrate intake regulated via hyperthyroidism and decreased somatomedin. Endocrinol. Exp. 1987 / 21 (3) / 171-180. (20) Zraly, Z. et al, Effects of oral intake of nitrates on reproductive functions of bulls. Vet. Med. (Praag) 1997 / 42 (12) / 345-354. (21) Lintas, C. et al, Effect of cooking on availability and in vitro nitrosation of precursors of volatile N-nitroso compounds in seafood. Food Addit. Contam. 1990 / 7 (1) / 37-42. (22) Badawi, A.F. et al, Salivary nitrate, nitrite and nitrate reductase activity in relation to risk of oral cancer in Egypt. Dis. Markers 1998 / 14 (2) / 91-97., Farrow, D.C. et al, Diet and nasopharyngeal cancer in a low risk population. Int. J. Cancer 1998 / 78 (6) / 675-679. |
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