What about pet food made with completely natural ingredients and no
it's still not a species appropriate diet, and quite apart from your
canine friend missing out on the mental, psychological and physical
stimulation that a meaty bone offers as well as the massaging, scrubbing
and flossing action that the slicing and tearing action of ripping apart
whole, raw meats and meaty bones provide to keep gums healthy, teeth
clean and white, and jaws strong, there is another more sinister aspect
to pet food that not many people realise...
The extremely high temperatures these foods are
cooked at. It is these high temperatures that account
for much of the disease that is attributed to pet food. The Hunza
People, who live in the mountains of North Pakistan, are testament to a
raw, species appropriate diet as nature intended as they eat a mainly
vegetarian diet, eaten raw, and most live up to between 120 and 140
years of age, and even when elderly they are still fit, full of vitality
and virtually free from disease.
Dogs are said to have a genetic age of 24 years and
certainly out of the
Oldest Dogs, up to 32 years of age, none were routinely fed
commercial pet food, all were fed variations of either raw or some other
form of home made food with very little exposure to the toxins created
by cooking food.
This article, written from a human food perspective,
explains the consequences of cooked versus raw food very well...
What Your Dietician Probably Doesn’t Know about Cooked Food
By Susan Schenck ~ May 17, 2009
Did you know that a species — living in the pristine wild and eating
natural, uncooked food — typically lives to seven times its maturation
rate? By these standards, you should live to be 140! So what went wrong?
Why are humans getting sick, often at half our potential lifespan?
Most dieticians are trained in creating diets according to the
person’s health issues. However, few of these diets stray far from the
standard American diet (whose acronym is appropriately “SAD”, which is
mostly cooked, pasteurized, or otherwise heated. This is because most
dieticians haven’t a clue about some of the most important studies which
reveal how toxic a cooked food diet is.
Research by Dr. Paul Kouchakoff (and later Dr. Howard Loomis) has
proven that when you eat cooked food, your white blood cells increase.
This means your body is trying to fight off an invasion. But if you eat
the food raw, this phenomenon doesn’t occur.
In 1916, Louis Maillard proved that cooking creates an endless chain
of toxic molecules now called “Maillard molecules.”
Cooking foods above 118 F not only destroys the enzymes and other
nutrients, but also creates chemical chaos which people will never be
able to adapt to because of the unpredictability of the chemicals. This
explains why people who eat a large percentage of their diet as raw
foods are more youthful, energetic, and healthy.
What happens to the macronutrients in cooked food? Carbohydrates,
proteins and fats are known as macronutrients. All are greatly denatured
by heat, becoming toxic to us.
Cooked carbohydrates are alarmingly toxic. In the spring of 2002,
Swedish officials were so alarmed by recent research findings that they
decided to inform the public immediately rather than wait for them to be
published in a scientific journal. Shortly afterwards, the World Health
Organization held a three-week emergency meeting to evaluate the Swedish
scientists’ recent discovery. They learned that starchy foods, such as
potato chips, french fries, baked potatoes, biscuits and bread, contain
very high levels of acrylamides, chemicals that have been shown to cause
genetic mutations leading to a range of cancers in rats.
Acrylamides are 1,000 times more dangerous than the majority of
cancer-causing agents found in food. They have been found to cause
benign and malignant stomach tumors, as well as damage to the central
and peripheral nervous system. The US Environmental Protection Agency
considers acrylamides so dangerous that it has fixed the safe level for
human consumption of them at nearly zero, allowing for very little in
public water systems. Yet the amounts found in an ordinary bag of potato
chips is 500 times the amounts allowed in a single glass of water by the
World Health Organization.
At one time, there was a law in force in California requiring potato
chip manufacturers to put cancer warnings on their packages! Most did
not comply with the law. There were also supposed to be cancer warning
labels on the food most ordered at American restaurants: French fries!
Would parents who fed their children fries and chips have been charged
with child abuse?
Unfortunately, this law was superseded by national legislation that
prohibits states from enacting food contamination standards and warning
labels that are stricter than federal requirements. Lobbyists from food
companies succeeded in getting Congress to pass this bill.
In addition, cooked carbohydrates contain glycotoxins, one of which
is an “advanced glycation end product” (AGE). AGEs contaminate the body,
making it vulnerable to cancer and molds, such as Candida albicans and
other yeast infections.
The May 2003 edition of Life Extension magazine discusses AGEs,
referring to a new study published in the Proceedings of the National
Academy of Sciences. Eating food cooked at high temperatures was proven
to cause the formation of AGEs, which accelerate aging. AGEs also cause
chronic inflammation, which can lead to devastating, even lethal,
effects directly involved with diseases like diabetes, cancer,
atherosclerosis, congestive heart failure, aortic valve stenosis,
Alzheimer’s and kidney impairment.
The article declares, “Cooking and aging have similar biological
properties. The process that turns a broiled chicken brown illustrates
what happens to our body’s proteins as we age. As the proteins react
with sugars, they turn brown and lose elasticity; they cross-link to
form insoluble masses that generate free radicals (which contribute to
aging). The resulting AGEs accumulate in our collagen, skin, cornea of
the eye, brain, nervous system, vital organs and arteries as we age.
Normal aging can also be regarded as a slow cooking process.”
The glycation reaction cross-links the body’s proteins, making them
barely functional. Their accumulation causes cells to emit signals that
produce dangerous inflammation.
The book Diet, Nutrition and Cancer also cites studies in which the
frying of potatoes and toasting of bread formed mutagenic activity. The
authors explain, “The browning of food results from the reaction of
amines with sugars.” They cite studies that show that “the increase in
mutagenic activity with time paralleled the increase in browning.”
Cooking meat changes the molecular structure of some of its proteins,
rendering them unusable by the body and making cellular healing,
reproduction and regeneration difficult. The protein molecules become
bound, making them harder to digest. Up to 50% of cooked proteins that
one eats will coagulate and cross-link. Cross-linking of proteins is
associated with Alzheimer’s disease.
Because of coagulation, the protein is 50% less assimilable, as
research showed at the Max Planck Institute for National Research in
Germany. This means that a person needs to eat twice as much protein if
it is cooked as opposed to raw.
Even meat cooked at low temperatures produces mutagens. The book
Diet, Nutrition and Cancer explains that mutagens in beef stock have
been found in temperatures as low as 154° F (68° C). Frying fish with
heat as low as 374° F (190° C) also produces mutagens, as does broiling
hamburgers at 266° F (130° C).
Cooking protein above 104° F (40° C) begins to produce toxins. Higher
temperatures create even more dangerous toxins, such as heterocyclic
amines (HCAs), which are caustic compounds that have proven to cause
cancer in laboratory animals. Some HCAs are so toxic to the
neurotransmitters and their receptors in the brain that they eventually
cause brain diseases, such as Alzheimer’s, Parkinson’s and
Grilling is one of the worst ways to cook meat. The high temperatures
of charcoal broiling and grilling create polycyclic aromatic
hydrocarbons (PAHs). PAHs have also been found in smoked meats and
Cooked fats have been known to be toxic for some time. Fats heated
above 96° F (36° C) create lipid peroxides, which are oily, oxidizing
compounds, proven carcinogens. Heating unsaturated fats, those liquid at
room temperature, at high heat produces trans fatty acids, which create
toxic free radicals in the body that cause cancer, aging and liver
Heated fats lower the blood’s capacity to carry oxygen and also block
capillaries with fat globules. Fatty deposits then accumulate on the
vascular walls and contribute to atherosclerosis and other forms of
heart disease. Heart disease is currently the number one killer of
Americans, with cancer coming in a close second. Heated oils come loaded
with mycotoxins, toxic byproducts of the microzymas.
Processed foods usually contain hydrogenated or partially
hydrogenated oils. Just read the labels. They are often found even in
“health food stores.” This type of cooked fat is solid or semi-solid at
room temperature and was created by food oil refiners to create products
like margarine to compete with saturated animal fat products like butter
The trans fatty acids they contain raise the “bad” cholesterol (LDL)
levels while lowering the “good” cholesterol (HDL) levels, thus
increasing heart disease risk. In fact, they have proven to be much
worse than the saturated animal fats they compete against in the
marketplace. Fortunately, knowledge of how bad trans fats are has gone
mainstream enough to force food manufacturers to change.
The FDA required labelling of trans fats starting in 2006. But there
is a legal loophole: if the food has less than half a gram per serving,
it doesn’t have to be listed. The way to outsmart food companies (if you
insist on eating processed food, which is ill-advised) is to count the
number of grams from each type of fat. Subtract this total from the
total grams of fat, and that would give you the amount of trans fat the
food company tried to sneak past consumers.
David and Annie Jubb write, “All cooked fat, and pig fat especially,
is unable to combine with water, causing it to separate out and be
stored in the body. Cooked fats are not miscible with water, so they
travel separately making blood sluggish, eventually being stored”
(Secrets of an Alkaline Body, p. 25).
One of the 66 studies found in The Live Food Factor was conducted by
a doctor in charge of a hospital in Australia. He put half his patients
on a cleansing diet of raw fruit and no drugs, while the other half was
kept on hospital food and the routine medications. After a few weeks,
the head nurse stopped the experiment. She found that the patients on
raw foods, without drugs, were getting much better, and felt it wasn’t
fair to the other patients!
If none of the above convinces you, try this experiment. For two
weeks, eat only uncooked food. There are plenty of great recipes online.
Then eat your favourite cooked dinner. Be sure to eat this dinner on a
Friday night so you don’t have to call in sick from work! People who
have done this report feeling “drugged” or “hung-over,” often with
When you think about how toxic cooked food is, it is really a wonder
that we are still alive and that mankind has survived for so many
generations. This is only because humans, along with rats and pigs, are
some of the most versatile and genetically hardy of species. However,
think how much longer and better we could live if we stopped this
ancient practice that is clearly killing us prematurely.
No doubt about it, we are playing with fire when we cook. Grilling,
barbequing and microwaving are the worst. The higher the temperature and
the longer the time, the more toxins form. If you must cook—steaming,
lightly sautéing or heating with a wok are the least harmful methods.
And if you must heat with oil, coconut oil (a highly beneficial
saturated fat) is the most stable and resistant to forming toxins while