Life Food Creates Life...Dead Food Creates Death!

A raw food diet is not just good for you - it’s also good science! You
don’t have to take our word for it, have ‘faith’ or trust the latest
nutrition guru. Science proves that cooking not only destroys
nutrition and enzymes, but chemically changes foods from the substances
needed for health into free-radicals and poisons that destroy our
health!

For example, cooking creatres heterocyclic amines (HCA). Many of
these HCA are directly or indirectly physically addictive.(1)   Due to
the heat of cooking, these HCA originate from the interaction between
protein and carbohydrates and / or creatine (in red meat) or nitrate
(in vegetables). Some examples :

• tryptophan + form- / acet-aldehyde  = 1-methyl-1,2,3,4-tetrahydro-beta-carboline (pro-mutagenic) (2)
• tryptophan + glycolaldehyde  = 1-hydroxymethyl-tetrahydro-beta-carboline (3)
• tryptophan + sugars (by freezing)  = 1,1'-ethyliden-ditryptofaan (very toxic) (4)
• serotonine + formaldehyde   = 6-hydroxy-tetrahydro-beta-carboline (5)
• serotonine + acetaldehyde  = 6-hydroxy-1-methyl-tetrahydro-beta-carboline (6)
• tyramine + nitrite  = 3-diazotyramine(4-(2-aminoethyl))-6-diazo-2,4-cyclohexadienone (carcin.)(7)
• salt + nitrite + protein / sugar  = 2-chloro-4-methylthiobutanoate (mutagenic) (8)
• glutamate + sugars  = 2-amino-6-methyldipyrido-(1,2-a:3',2'-d)imidazole (carcinogenic) (9)
• glutamate + sugars  = 2-aminodipyrido-(1,2-a:3',2'-d)imidazole (carcinogenic)(9)

When aldehydes react upon cyclic amino acids or -amines (like tryptophan, tryptamine, serotonine, phenylalanine, tyrosine, dopamine, tyramine, aniline), mostly beta-carbolines and isoquinolines
originate. When creatinine (from meat) is involved, mostly
imidazoquinolines and imidaziquinoxalines originate. (10) (Glutamate
and tryptophan are amino acids, tyramine and serotonine are amines, and
aldehydes are sugars)

Almost all cooked or prepared foods contain:

• 9H-pyrido(3,4-b)indole  = beta-carboline  = tryptophan / tryptamine + aldehydes (11)
• 1-methyl-9H-pyrido(3,4-b)indole  = 1-methyl-beta-carboline  = tryptophan / tryptamine + aldehydes (11)

These
substances influence benzodiazepine receptors in the brain, and
indirectly lots of other neurotransmitters. (12) If these substances
further react upon amines like aniline, they even become mutagenic
(23). How much HCA originate depends on how much protein the food
contains and on how much the food is heated. (14)   Because red meat
contains both lots of protein and creatinine (creating creatine),
prepared red meat contains the most HCA, especially when grilled (15).
Besides prepared red meat, also prepared fish, soy and poultry contain
lots of HCA. (16) Flavor-enhancers and bouillon contain
protein-concentrates and therefore contain lots of HCA too. (11) But
also prepared foods containing less protein contain HCA, like prepared
grains (17) and -vegetables (18), and even foods like beer, soy sauce
and canned orange juice. (19) .

These are just a few examples - there are many more!