vwinters
05-27-2007, 07:18 PM
I just finished reading Victoria Boutenko’s recently revised “12 Steps to Raw Foods (http://www.rawfamily.com/)”. The most interesting thing I found in the book was about AGEs, advanced glycoxidation end products. This was the first time I’d heard about AGEs and after finishing the book I did some additional research on the topic on the internet and found most everything on the topic was still in science speak. Victoria’s book on the other hand is very readable on the topic.
If you are unfamiliar with the term, as I was, let share that it’s basically a large group of harmful substances in common foods which is increased by the process of cooking. A number of diseases have been linked to AGE’s and it appears that diabetes is particularly linked. I found this information even more compelling then enzymes as a reason for eating raw foods.
Not only is the information about AGEs in Victoria’s book easy to understand but she has a really good table in chapter 4 giving the AGE per 100 gram servings of a number of common foods including both the raw and cooked version of several foods. For example it gave the AGEs in 250 ml of fat free milk unheated, and then fat free milk heated in the microwave for one minute, then two minutes, then three minutes. It’s quite astonishing. I tried to look at the actual study Advanced glycoxidation end products in commonly consumed foods, Journal of the American Dietetic Association (http://www.sciencedirect.com/science?_ob=PublicationURL&_cdi=12926&_pubType=J&_auth=y&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=fa8acbe15ed2e42ed75bdd02e2bcf2bd), Volume 104, Issue 8, August 2004, Pages 1287-1291Teresia Goldberg, et al., on-line but it cost $30.00 and I trust Victoria has already put the most interesting bits into her book.
Anyway, I wanted to share this with all of you in case you wanted to check it out and have one more piece of ammunition when talking to cooked food eaters about the benefits of eating raw.
VW
http://www.tagworldresources.com/Tagworld-Graphics/Animated-Emoticons/b1538f309b18a6d42fd9a45e26eb5d11.gif (http://www.tagworldresources.com/TagWorld-Graphics/Tagworld-Animated-Emoticons/TagWorld-Image-1238.aspx)
http://www.ketoforum.de/diet-ticker/pic/weight_loss/11398/.png (http://www.diaet-ticker.de)
If you are unfamiliar with the term, as I was, let share that it’s basically a large group of harmful substances in common foods which is increased by the process of cooking. A number of diseases have been linked to AGE’s and it appears that diabetes is particularly linked. I found this information even more compelling then enzymes as a reason for eating raw foods.
Not only is the information about AGEs in Victoria’s book easy to understand but she has a really good table in chapter 4 giving the AGE per 100 gram servings of a number of common foods including both the raw and cooked version of several foods. For example it gave the AGEs in 250 ml of fat free milk unheated, and then fat free milk heated in the microwave for one minute, then two minutes, then three minutes. It’s quite astonishing. I tried to look at the actual study Advanced glycoxidation end products in commonly consumed foods, Journal of the American Dietetic Association (http://www.sciencedirect.com/science?_ob=PublicationURL&_cdi=12926&_pubType=J&_auth=y&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=fa8acbe15ed2e42ed75bdd02e2bcf2bd), Volume 104, Issue 8, August 2004, Pages 1287-1291Teresia Goldberg, et al., on-line but it cost $30.00 and I trust Victoria has already put the most interesting bits into her book.
Anyway, I wanted to share this with all of you in case you wanted to check it out and have one more piece of ammunition when talking to cooked food eaters about the benefits of eating raw.
VW
http://www.tagworldresources.com/Tagworld-Graphics/Animated-Emoticons/b1538f309b18a6d42fd9a45e26eb5d11.gif (http://www.tagworldresources.com/TagWorld-Graphics/Tagworld-Animated-Emoticons/TagWorld-Image-1238.aspx)
http://www.ketoforum.de/diet-ticker/pic/weight_loss/11398/.png (http://www.diaet-ticker.de)