The Denaturing Effect of Cooked Food

The following article is taken from Hippocrates Health Institute, home education (Dec 13, 2018): 

Cooked Food What’s In It?

Well, after years of being a pyrofoodiac, I discovered raw food. No, I’m not talking raw meat or even sushi, but rather fruits, veggies and their juices and raw nuts seeds. In their natural, unadulterated, untouched by man, UNcooked and certainly UN-burned state, these foods really can heal all that ails you. It turns out, it’s that cooked food, especially the burnt stuff, that WILL kill you! 

Yes, I know exactly what you’re thinking, “EVERYONE eats cooked food!” But not everyone knows what the cooking of food actually does to the food, and even more importantly, what that cooked food does to your body when you regularly consume it. 

So, what could possibly be so bad about cooking your food? Does something in the food change when you heat it? 

What exactly is IN cooked food? 

Whenever you cook food, whether it’s on a stove top, in an oven, on a grill, in a microwave, or in a fryer, not only does the molecular structure of the food become denatured, deranged, and/or degraded, but those molecules are changed into new chemical configurations (this is a bad thing) and carcinogenic and mutagenic byproducts are formed. The degree to which this happens is dependent on the cooking temperature, time cooked and method of cooking. 

Grilling, barbecuing, smoking and frying are the worst offenders; they are literally the fires of death, but steaming also affects the food. You know that old saying that there are more nutrients in the water of steamed veggies than are actually left in the veggies when they are done steaming? That’s because heat destroys nutrients, especially the water soluble vitamins like vitamin C and all the B vitamins. The heating of food also destroys the food’s enzymes. In fact, 100% of the food’s enzymes are destroyed at temperatures as low as 118 degrees Fahrenheit. In addition, the oxygen and water content of the food is drastically decreased, fats are carcinogenized, carbs are caramelized and proteins are coagulated and become virtually unusable by the body. Even the fiber in food loses that sweeping-like action in the colon. 

The heating of food also creates toxic byproducts. Here is a list of some of the dangerous byproducts you are most likely unknowingly consuming every time you eat cooked food, whether it’s a carb, a fat or a protein: 

Acrylamides: These are the cancer· causing byproducts of cooking carbohydrate foods such as breads, potatoes, pastries or any kind of starch. Even the FDA (Food and Drug Administration) acknowledges the perils of acrylamides. In fact, on their website (www.fda.com) they have a list of the amount of acrylamides found in various common cooked foods, but you better believe the processed/fast food industry doesn’t want you to know about this! 

Ally aldehyde, butyric acid, nitrobenzene and nitropyrene: The book, Diet, Nutrition and Cancer, published by the U.S. FDA’s Office of Toxicological Sciences and the Nutritional Research Council and the American Academy of Sciences lists these toxins as being formed from heating the fats and oils in food. 

Epoxides, Hydroperoxides, unsaturated aldehydes: These are generated when heating fat from meat, milk, eggs, and fish. 

Furfural / furans: These toxins are spawned when sugars are heated. 

Heterocyclic Arnines (HCA’s): Add heat to amino acids (proteins) such as meat, fish or chicken and these poisons will be served up. 

Indole, skatole, nitropyrene, ptomatropine, ptomaines, leukomaines, ammonia, hydrogen sulfide, cadaverine, muscarine, putecine, nervine, mercaptins: These toxic by-products have been found in cooked cheeses. 

Methylglyoxal and chlorogenic atractyosides: Heating the coffee bean produces these chemicals. 

Nitrosamines: As nitrogen oxides in the gas flame from gas ovens or barbecues interact with fats, these toxins are created. 

Polycyclic hydrocarbons: These carcinogens are generated from the charring of meat. 

Hydrogenated oils/Trans fats: These man-made fats, also called hydrogenated or partially hydrogenated fats, were specifically developed so a processed food could sit on a shelf for a long period of time without going rancid. Many of today’s common foods are also cooked in these trans fats. Consuming trans fats can lead to obesity, heart disease, increases in the bad (LDL) cholesterol and lowering of the good (HDL) cholesterol and it contributes to a host of other debilitating health problems. 

Keep in mind, when heating even the most common cooking oils, such as olive oil, the heat denatures the oil molecules and causes the oil to turn rancid. 

What happens to the body when we eat cooked food? 

We have became a “Pyrofoodiac Nation,” consuming excessive amounts of cooked and overcooked food at each and every meal,· including snacks, to the point of great disease and utter destruction! Here is what happens to the body every time we eat cooked food: 

Digestive leukocytosis: The term leukocytosis refers to an increase in white blood cells, indicating the body is in attack mode. This commonly occurs when you are sick; your white blood cells come out to protect you. It may surprise you to know this immune response also occurs when you consume cooked food. lt is referred to as digestive leukocytes, but it’s interesting to note, this reaction does not occur after eating raw/uncooked food. 

Accelerated aging, lowered pH and free radical formation: Also called, lipofuscin, a build-up of toxic, acidic waste material often referred to as “free radicals” accumulates in the skin (and reveals itself as age spots), liver, nervous system and brain when consuming large amounts of cooked food. Your pH becomes acidic and you are literally rusting from the inside out. 

Weakened immune system, disease production and overworked and enlarged pancreas and other organs: When you are not getting the proper nutrients, your white blood cells are always out in attack mode and toxic wastes are in full circulation, your weak and overworked body breeds common ailments such as allergies, headaches, sinusitis, diabetes, heart disease, erectile dysfunction, depression, arthritis, osteoporosis, and various cancers thrive. 

Intestinal toxemia, unfriendly flora build-up and more difficult digestion: Colonies of unfriendly bacteria take over the colon as they feed on the thick tarlike, undigested and uneliminated cooked food putrefying in the intestines. There is also a significant decrease in the quantity of healthy intestinal flora in the colon, often leading to digestion difficulties. A plant-based uncooked diet decreases the toxic load in the colon and decreases the unfriendly bacteria and other dangerous byproducts that contribute to colon cancer. 

Toxic waste accumulation and mucoid plaque build-up in the blood and colon: A congested bowel full of putrefied cooked food can lead to backup and reabsorption of toxins back into the bloodstream. This accumulation of wastes in the blood vessels can contribute to many of today’s common circulatory problems such as heart disease, high cholesterol, high blood pressure and even erectile dysfunction, and may also contribute to many other common health challenges such as gout, arthritis and various cancers. In addition, common ailments such as runny noses, headaches, asthma and even diarrhea can be signs of a “healing crisis” where the body is overwhelmed and is trying to rid itself of unwanted mucus and toxins. 

Malnutrition & deficiency of important nutrients: Many of those who regularly eat cooked food find themselves always hungry and always eating but totally malnourished, for the nutrient make-up of cooked food is diminished significantly, so the body is always craving more and more. 

Depletion of the food’s life force: As shown in kirlian photography, cooking literally kills food; its bioelectrical energy is destroyed. After cooking, the food is considered “dead.” 

Increased risk of diseases of all types: The cooking of food, especially at high temperatures, literally burns away the anti-disease and anti-cancer properties of food. A diet lacking in raw veggies has been implicated in everything from breast and colon cancer to heart disease, diabetes and even arthritis. 

Baby Steps 

Even if you are not ready to become a 100% raw foodie, you can still do your body good by making some positive food changes and eating less cooked food. Begin slowly by increasing your raw food intake; choose fresh salads over fried onions rings when eating out and avoid all the obviously unhealthy cooking methods with your entree, such as deep frying, barbecuing and charring. Replace your acidic morning cup-o-joe or pasteurized orange juice with a fresh, unpasteurized alkaline green veggie juice and even pick one day a week to eat only raw/uncooked food. Over time, you will start to feel the difference, your skin will glow and your body will thank you with great health. 

©www.doctorginger.com 2007 Dr. Ginger Southall is a consumer health advocate, 

investigative journalist, and a health instructor. She can be reached at ginger@doctorginger.com 

Eat Lots of Sweet Potatoes

A few years back, I received this email on the relationship between food and certain aspects of health. At the time, because of my extreme reactions to anything starchy (sweet potatoes for one), I drooled over being able to eat sweet potatoes again. Well, now I've added them in moderation, and wow do they make me feel better. They're also rich in vitamin A and I have an extreme deficiency in that vitamin because I had to avoid vitamin A rich foods for so long because of reactions. Well, now I'm posting. Eat sweet potatoes ... if you at all can!

EAT LOTS OF SWEET POTATOES 

This is interesting ... old but a good reminder... It's been said that God first separated the salt water from the fresh, made dry land, planted a garden, made animals and fish. He did all of of this before making a human.  He made and provided what we'd need before we were created. He made many kinds of food - fruits, vegetables, grasses and grains, and intended for them to be eaten raw. They are best and more powerful within the body when eaten raw. 

We're such slow learners. God even left visual devices for us to associate certain kinds of foods to benefit certain functions and areas within our bodies.  Many many visual clues! God's Pharmacy! Amazing! 

A sliced carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye. And, yes, science now shows carrots greatly enhance blood flow to and function of the eyes. 

A tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food. 

Grapes hang in clusters that have the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food. 

A walnut looks like a little brain, a left and right hemisphere, upper cerebrum and lower cerebellum. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three dozen neuron-transmitters for brain function. 

Kidney beans actually heal and help maintain kidney function and yes, they look exactly like the

human kidneys. 

Celery, bok choy, rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body. 

Avocado, eggplant and pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods. Modern science has only studied and named about 141 of them.

Sweet potatoes look like the pancreas and actually balance the glycemic index of diabetics. There are many kinds and shapes of sweet potatoes and they all have different nutrients but they all provide many essentials for good health.

Figs are full of seeds and hang in pairs when they grow. Figs increase male sperm mobility and increase the numbers of sperm as well as help overcome male sterility and fertility issues.

Oranges, grapefruits, and other citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, garlic, also helps eliminate waste materials and dangerous free radicals from the body. 

Not only did God create man in His own image (Genesis 1), He designed a whole garden beforehand to feed and nurture His ultimate and last creation. Nothing else was created on the 6th day of creation week, and nothing was created afterwards. God and man rested on the seventh day, enjoying the beauty of the garden and all that God had made. King David marveled at the smallness of human and yet at the great regard that God had for man when He created him: Psalms 8:3-4 (KJV): 

When I consider thy heavens, the work of thy fingers, the moon and the stars, which thou hast ordained; what is man, that thou art mindful of him? and the son of man, that thou visitest him?

While I still can't eat all of these foods that God provided -- e.g. figs are very glycemic -- I'm still blessed to have so many natural resources, the real medicine, to slowly get better. And I've come a very very long way in improving my health because of whole foods, many of them. God's resources has been the secret for my getting better!

The Secrets of Sugar - documentary

Just found an interesting documentary online, "The Secrets of Sugar". I'm not eating any sugar, not even the 'natural' sugars in honey, molasses or fruit. Well, on extremely rare occasions I indulge in a a Granny Smith apple or a banana heavily smeared with almond butter which the fat from it greatly slows the breakdown of sugar from the fruit.

Since cutting all sugars, and I mean all, and eating so many veggies with high fiber gluten-free grains (quinoa, millet in moderation as it's high glycemic, adlay/Job's tears, brown rice) and low glycemic beans only (lentils, garbanzos and black beans) my energy which was always good is very good. People are amazed that my simple diet gives me so much energy. And even better, I hardly ever have a sniffle, a cold or a sore throat (only after eating something that has a high glycemic or fructose count, irritates my upper GI candida). Hmmm, could there be a connection between eating no sugar and feeling well? Wow, I would so say so!

Here's the link to the online documentary "The Secrets of Sugar". Sugar is a definite link towards autoimmune diseases, cancers, Alzheimer's, diabetes type 2, and more states of unhealth.

White Flour as a Toxin: 5 Facts

5 Secrets about White Flour That Will Shock You

The standard American diet is a diet of chronic disease and death. Our food supply has been killing us slowly. White flour has been killing you! 

In 1910, the Federal District Court of Missouri declared bleached white flour unfit as human food. But, unfortunately, according to H.W. Wiley, first chief of the Food and Drug Administration, the enforcement of this law was “halted through the political influence of the flour millers” and “no notice of violations has since been made by the FDA.” Mr. Wiley’s book “The History of a Crime Against the Pure Food Law” discusses this case. (Reference here) Nowadays, flour is made from wheat that is being treated with fungicides, pesticides, and insecticides from seedling to storage. Since then approximately 60 different chemicals have been approved to bleach flour.

Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar – Your Brain’s Silent Killers

 1. Bleached Flour has no nutrients.

The manufacturers of white flour first remove the wheat seed’s bran, its 6 outer layers, and the germ which contains 76% of the vitamins and minerals. 97% of the dietary fiber is also lost.” It removes all Vitamin E, 50% of calcium, 70% phosphorus, iron, magnesium and B vitamins.

2.  Added Potassium Bromate

After removing all the layers and nutrients, flour is bleached, preserved, and aged with chlorine dioxide. It is further whitened by adding chalk, alum, and ammonium carbonate to make it look and feel more appealing to the consumer. An anti-salting agent called sorbitan mono-saturate is added in the final stage. Potassium bromate is also added to white flour. It is very powerful oxidizer that damages cells. Bromate is considered a category 2B carcinogen (= possibly carcinogenic to humans) by the International Agency for Research on Cancer (IARC). Potassium bromate has been banned in most of the developed countries in 1994 including all countries in European Union (chlorine, bromates, and peroxides in food is banned in the EU), UK, Canada.

3.  White flour is a natural insecticide

Did you know that if an insect gets into the bag of white flour and starts eating it, that insect will die from consuming it? White flour is a natural insecticide because it kills any insect that attempts to live off of it.

4.  Contains L-cysteine

This non essential amino acid is added to most conventional baked goods to speed industrial processing. L-cysteine is found in the majority of pizza doughs, cookies, pastas, pastries and fast food buns.

It can be synthesized in a laboratory but cheaper production methods include duck feathers and human hair. Besides human hair, other sources of L-cysteine include chicken feathers, cow horns and petroleum byproducts. Most of the L-cysteine comes from China where there’s a history of poor regulation. It is disgusting and scary.

5. White flour contains diabetes-causing contaminant alloxan

White flour contains alloxan. It is what makes your bread look fresh and clean. Studies show that alloxan destroys the beta cells of the pancreas. Alloxan’s harmful effects on the pancreas are so severe that the Textbook of Natural Medicine calls the chemical “a potent beta-cell toxin.” Unfortunately, knowing that alloxan is so toxic for your body, the FDA still allows companies to use it when processing foods we ingest. Fortunately, studies have found that the effects of alloxan can be reversed with vitamin E. According to Dr. Gary Null’s Clinicians Handbook of Natural Healing, vitamin E effectively protected lab rats from the harmful effects of administered alloxan.

References:

http://www.indymedia.org.uk/en/2006/08/347999.html 

http://proliberty.com/observer/20050718.htm 

http://www.vrg.org/blog/2011/03/09/l-cysteine-in-bread-products-still-mostly-sourced-from-human-hair-duck-feathers-hog-hair/ 

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1969479/?page=2

You ARE What You Eat!

image source

Dan and Sheila Gendron, Contributors

Activist Post

(This article has generated a lot of attention, testimony to this is the times it has been cut and pasted, as in this blog too!)

___________________________
First of all, let me say here that we are not offering medical advice. The information here is simply our opinion, based on our own research and experience.

If you are wondering how it has been so easy for TPTB to have turned the overwhelming majority of American population into sheep who believe everything they are told and comply with outrageous demands and actions, it is partly because they have for decades been replacing our good, healthy, natural foods with foods laced with poisons.

Why would anyone take pleasure in adulterating the food supply? Try this theory – if TPTB can make the masses believe that the cheap crap they get fed (butter substitutes from hydrogenated oils, sugar substitutes, flavor substitutes, etc.) is actually good food, then the less the peons need to have money and the more money is available for TPTB to harvest.

The assault has been revved up in the recent past with MSGs (monosodium glutamates – of whatever name they call it, and there's a list a mile long), HFCS (high fructose corn syrup), Artificial Sweeteners, GMO (genetically modified organisms), Canola Oil, Hydrogenated Oils and emasculating Soy products among the worst, as well as fluoride in the water.

Do some research yourself on these, but here are the highlights of what we have learned:

MSG – is an excitotoxin, which speeds up the body's absorption of other toxins, like mercury. It is addictive, so that your body craves more of the foods containing it, whether those foods are nutritious or not.

ALL of the list below are types of MSG or contain MSG:

• Glutamate
• Glutamic Acid
• Monosodium Glutamate
• Monopotassium Glutamate
• Yeast Extract
• Yeast Food
• Yeast Nutrient
• Autolyzed Yeast
• Autolyzed Yeast Extract
• Torula Yeast
• Autolyzed Soy Protein (any protein that is autolyzed)
• Hydrolyzed Protein (any protein that is hydrolyzed)
• Hydrolyzed Whey Protein
• Hydrolyzed Pea Protein
• Hydrolyzed Corn Protein
• Hydrolyzed Corn Gluten
• Calcium Caseinate
• Sodium Caseinate
• Textured Protein
• Textured Vegetable Protein (TVP)
• Natrium Glutamate (natrium is Latin/German for sodium)
• Gelatin
• Carageenan
• Malt Extract
• Malt Flavoring
• Barley Malt
• Maltodextrin
• Soy Protein Isolate
• Soy Sauce
• Soy Sauce Extract
• Soy Protein
• Soy Protein Concentrate
• Bouillon
• Broth
• Stock
• Spices* (may contain between 30% to 60% MSG)
• Natural Beef Flavoring
• Natural Chicken Flavoring
• Natural Pork Flavoring
• Ultra-Pasteurized
• Whey Protein
• Whey Protein Isolate
• Whey Protein Concentrate
• Protein Fortified Anything
• Flavor(s) & Flavoring(s)* (may contain between 30% to 60% MSG)
• Natural Flavor(s) & Flavoring(s)* (may contain between 30% to 60% MSG)
• Pectin
• Protease
• Protease Enzymes
• Enzymes Anything
• Anything Enzyme Modified
• Anything Protein Fortified
• Anything Fermented
• Seasonings (the word “seasonings”)
• Fish Sauce Extract

HFCS – besides the corn from which it is made being GMO, these super sugars wreak havoc with the pancreas, speeding the road to obesity and Type II Diabetes.

Artificial Sweeteners – Aspartame, Sucralose, etc. all fool your pancreas into acting as if you really ate sugar. It sends out extra insulin to gobble up the sugar that is actually in your blood, causing you to be more hungry when your sugar levels dip. So instead of helping you lose weight, it can cause you to eat more.

GMO – yes, these do affect your genes as well! See the video, Genetic Roulette. Canola Oil – was first developed as a cheap machine oil. It has been shown to scar arteries and is made from a GMO “rapeseed” plant, which was originally used to keep deer away from other crops. Canola is short for Canadian Oil Co.

Hydrogenated Oils – this is a process in which natural oils are mixed with water to the point that the fat cells are broken down so that they actually emulsify with the water molecules. The detrimental effect is that now those fat cells can be absorbed through the intestines and get more fat and cholesterol into the bloodstream. This is also true of Homogenized milk. Milk is splatted against a steel wall so that the fat breaks down to be evenly distributed throughout the milk (hence, no more cream at the top of the milk carton). Again, this makes it easier for the fat to get into the bloodstream.

Soy Products – virtually all soy is GMO and soy raises estrogen levels – in men as well as women.

Fluoride – fluoride is a toxic waste product of the aluminum manufacturing process. “Hey, why not feed it to the people! Let's put it in their water! After all, it's only a heavy metal and would go straight to their brains!”

Caring about what you eat is now classified as a mental illness – “orthorexia”. We knew someone who was a cook for one of the “elite.” He told us that his boss would eat NOTHING that wasn't grown on his own farm (meats included), and that this was the case with all of the other “elites” he was in contact with. But if one of the “peons” cares about what they eat, they are labeled a kook and told to take Prozac.

All we know is that since our family is more careful to eat as little of these detrimental foods as possible – we spend hours reading labels before we buy anything – we feel better, are healthier and have more vitality than before and our minds are sharper.

Speaking of reading labels, don't let a big splashy “Organic” on the front of a package fool you. It is now legal to call a food “organic” if only ONE ingredient in that food is actually organic! Foods that are labeled “organic” can contain any of the above foods to avoid as well, again, as long as ONE ingredient is truly organic. Bring your glasses to the grocery store and READ THE LABELS!

Unfortunately, it is IL-legal to mark non-GMO foods as such. According to the government, it would be unfair to the producers of GMO foods to let the consumer know what they are about to eat. Heaven forbid they give the consumer a fair choice!

Regarding eggs, having your own chickens is the ultimate, or at least buying farm fresh eggs in smaller, local markets. Commercial eggs can be 3 months old before they get to the grocers' shelves, and can contain high levels of salmonella, listeria and e-coli.

A word about the new onslaught into the marketplace of “freeze-dried storage foods” for survivalists... Please read the ingredients of those foods and compare them to the lists above. Some may say “No added MSG”, but that doesn't mean they don't contain MSG. Also, with the amount of soy products they contain and at least 85% of soy being GMO, it's hard to believe it when they tout their products as “NO GMO”. “Single-syllable” storage foods – wheat, rice, beans, etc. – are still the best way to go.

Our diet consists mainly of whole, organic grains (wheat that we grind into our own flour and brown rice), proteins from lentils and beans, farm fresh eggs from our own chickens, sea salt, raw sugar and vegetables from our own garden. We do eat meat occasionally.

For most of you, eating nutritious food that you prepare yourself will be a new experience. Because you will actually be eating food that contains nutrients your bodies need and not just empty calories, you will find that you have to eat less to be satisfied and will lose some weight in the process.

Read other articles by Dan and Sheila HERE.

Dan & Sheila are the authors of Surviving Survivalism – How to Avoid Survivalism Culture Shock, and hosts of the free podcast, Still Surviving with Dan & Sheila. For questions about space in their Intentional Survivalist Community or other survivalist issues, they can be reached at surviving@lavabit.com

Agave, Not a Healthy Choice

From all the rap in the media and health documents about artificial sugar being more harmful than sugar itself, I questioned the sudden appearance of agave syrup (not that I can eat a sweetener yet) and its viability as a "healthy" sugar replacement. So far, there just hasn’t been a healthy replacement. Well, John Kohler did some pretty heavy research and his findings corroborate what I've found ... that agave is NOT good for the body. With its high fructose, it stresses the pancreas, one of my key problems as I can't handle hardly any kind of sugar in my body, not even carrots. Systemic candida and those sugar-hungry bacteria really have done a number on me. But really, each generation ingests w-a-y more sugar than the previous generation, so no wonder so many people are getting sick. Why do we need a sugar replacement for something that is not essential for our lives, just our benumbed taste buds? We actually don't. We are just addicted to sweetness and the sugar high, and to stay high we need more and more sugar. People really need to reconsider their diet content, eliminate some of that "unnecessary" and go back to whole foods which are full of their own flavors, flavors that are rich and natural and come with the added bonus of vitamins, minerals and enzymes.

Following is the research article written by John Kohler pasted here in its entirety. I really agree with the content, and wow, does he ever that a lot of it, much more than I found when doing my research. Very impressive!

TheTruth about Agave Syrup: Not as Healthy as You May Think

by John Kohler

A relatively recent trend in raw food preparation is the use of agave syrup (also called agave nectar) as sweetener called for in raw recipes. I am often asked about my views on this sweetener.

When I first switched to a raw food diet in 1995, agave syrup was unknown and was NOT USED IN RAW FOODS!I first learned about agave syrup back in 1999 or 2000 at a trade show for the health food industry, which I attend regularly to keep up with the latest in the health and nutrition field. I asked several questions, got some samples, and inquired on how the company processed the agave syrup. At that time, I learned that it was processed at roughly 140 to 160 degrees Fahrenheit¹¹, so I certainly didn’t consider it a raw food by any means. Just like agave, some people consider maple syrup a raw food, but all maple syrup is heat-treated and is therefore not raw at all.

Unfortunately, there are no “raw labeling laws.” Anyone, anywhere, at any time can put “RAW” on their label and to them it can be supposedly raw since it is made from a “raw” material or simply not roasted. Just because it says “RAW” doesn’t necessarily mean that it was processed at a temperature under 118 degrees and still has all its enzymes, nutrients, and “life force” intact. For example, when you notice the difference between raw carob powder and roasted carob powder in the store, it is my understanding that the “raw” carob powder has been heated to about 250 degrees, whereas the “roasted” carob powder has been heated to about 450 degrees. The additional heat applied to the “roasted” carob powder causes the carob to “carmelize,” thus making it darker in appearance and different in taste as compared to the “raw” carob powder. Some stores sell “truly raw” carob powder, it has a chalkier texture than supposedly “raw” carob powder. Jaffe Bros in Valley Center, California is a source of the “truly raw” carob powder. There are several raw food snack bars that say “RAW” but have ingredients such as cooked cocoa powder (that can’t be raw) and cashew nuts (most of which are not truly raw).

An excerpt on how agave is processed ...Agave plants are crushed, and the sap collected into tanks. The sap is then heated to about 140°F for about 36 hours not only to concentrate the liquid into a syrup, but to develop the sweetness. The main carbohydrates in the agave sap are complex forms of fructose called fructosans, one of which is inulin, a straight-chain fructose polymer about ten eight to 10 fructose sugar units long. In this state, the sap is not very sweet. When the agave sap is heated, the complex fructosans are hydrolyzed, or broken into their constituent fructose units. The fructose-rich solution is then filtered to obtain the desired products that range from dark syrup with a characteristic vanilla aroma, to a light amber liquid with more neutral characteristics. Excerpt from: FoodProcessing.com

So agave needs to be hydrolyzed so that the complex fructosans are "broken down" into fructose units or it won't be sweet!! Great! Now I'm eating hydrolyzed “raw” agave syrup!

Let’s suppose for arguments sake, and to give agave the benefit of the doubt, that even with “new” technology companies are somehow able to process agave syrup below 118 degrees so it could be considered actually “raw”. We still need to ask the question, is it good for us? Some foods, even if they truthfully are raw, may not actually be HEALTHY. Based on what I have learned about agave syrup, I believe it to be one of these foods.

My answer to the question “Is agave nectar good for us?” would be “NO” based on my research. Here is a sample of my findings:

1.     Agave syrup is not a “whole” food. It is a fractionated and processed food. Manufacturers take the liquid portion of the agave plant and “boil” it down, thus concentrating the sugar to make it sweet. This is similar to how maple “sap” that comes directly from a tree is heated and concentrated to make maple “syrup.” Agave syrup is missing many of the nutrients that the original plant had to begin with.

2.     Agave syrup was originally used to make tequila. When agave syrup ferments, it literally turns into tequila. The enzymatic activity therefore MUST be stopped so that the syrup will not turn into tequila in your cupboard. Raw or not, if there is no enzymatic activity, it is certainly not a “live” food. As Raw Foodists, we want the enzymes intact.

3.     According to my research, there are three major producers of agave syrup. Some of these companies also have other divisions that make Tequila. For the most part, agave syrup is produced in the Guadalajara region in Mexico. There are those within the industry who I have spoken to at various trade shows who say that some of the agave syrup is “watered down” with corn syrup in Mexico before it is exported to the USA. Why is this done? Most likely because agave syrup is expensive, and corn syrup is cheap.

4.     Agave syrup is advertised as “low glycemic” and marketed towards diabetics. It is true, that agave itself is low glycemic. However, we have to consider why agave syrup is “low glycemic.” It is due to the unusually high concentration of fructose (90%) compared to the small amount of glucose (10%).Nowhere in nature does this ratio of fructose to glucose occur naturally. One of the next closest foods that contain almost this concentration of glucose to fructose is high fructose corn syrup used in making soda (HFCS 55), which only contains 55% fructose. Even though fructose is low on the glycemic index, there are numerous problems associated with the consumption of fructose in such high concentrations as found in concentrated sweeteners:

A. Fructose appears to interfere with copper metabolism. This causes collagen and elastin being unable to form. Collagen and elastin are connective tissue which essentially hold the body together.¹ A deficiency in copper can also lead to bone fragility, anemia, defects of the arteries and bone, infertility, high cholesterol levels, heart attacks and ironically enough an inability to control blood sugar levels.²

B. Research suggests that fructose actually promotes disease more readily than glucose. This is because glucose is metabolized by every cell in the body, and fructose must be metabolized by the liver.³ Tests on animals show that the livers of animals fed large amounts of fructose develop fatty deposits and cirrhosis of the liver. This is similar to the livers of alcoholics.

C. “Pure” isolated fructose contains no enzymes, vitamins or minerals and may rob the body of these nutrients in order to assimilate itself for physiological use.⁴

D. Fructose may contribute to diabetic conditions. It reduces the sensitivity of insulin receptors. Insulin receptors are the way glucose enters a cell to be metabolized. As a result, the body needs to make more insulin to handle the same amount of glucose.⁵

E. Consumption of fructose has been shown to cause a significant increase in uric acid. An increase in uric acid can be an indicator of heart diease.⁶

F. Fructose consumption has been shown to increase blood lactic acid, especially for people with conditions such as diabetes. Extreme elevations may cause metabolic acidosis.⁷

G. Consumption of fructose leads to mineral losses, especially excretions of iron, magnesium, calcium and zinc compared to subjects fed sucrose.⁸

H. Fructose may cause accelerated aging through oxidative damage. Scientists found that rats given fructose had more cross-linking changes in the collagen of their skin than other groups fed glucose. These changes are thought to be markers for aging.⁹

I. Fructose can make you fat! It is metabolized by the liver and converts to fat more easily than any other sugar. Fructose also raises serum triglycerides (blood fats) significantly.¹⁰

5.     Agave syrup and other concentrated sweeteners are addictive, so you end up trading a cooked addiction (eating candy bars or cookies)for a “raw” addiction which is not much better. Eating concentrated sweeteners makes it harder to enjoy the sweet foods we should be eating – whole fresh fruit – since they don’t seem as sweet by comparison.

6.     Long-time raw foodist and Medical Doctor, Dr. Gabriel Cousens, M.D. says that agave nectar raises blood sugar just like any other sugar. Dr. Cousens wrote a book, "There Is a Cure for Diabetes".

Whole fruits generally contain a much smaller amount of fructose compared to sucrose and glucose. In addition, fruits contain vitamins, minerals, phytonutrients, fiber, and other nutrients. Our bodies are designed to digest a complete “package” of nutrition that appears in whole, fresh, ripe fruits. Could nature be wrong? For example, it’s always better to eat fruits whole or blend them rather than juice them. When you juice fruits, you remove the fiber which helps to slow down the absorption of the sugars. Concentrated sweeteners also contain no fiber and have much greater concentrations of simple sugars than are found in fresh fruit or even juices.

Now that you have a better understanding about agave syrup, hopefully the companies selling “raw” agave won’t dupe you. They are out to make a buck, which in this case is unfortunately at the expense of your health. If you are making a “raw” recipe and it does require a concentrated sweetener, I have some recommendations for some better options to use instead of agave (listed in order of preference):

1.     Use ripe fresh fruits. Ripe fruits contain nutrients, fiber and water, a complete package, as nature intended. I find that ripe and organic fruits are usually sweetest.

2.     Use fresh whole stevia leaves. Stevia is an herb that actually tastes sweet but contains no sugar. This herb can be very hard to find fresh, so I personally grow my own.If fresh leaves are not available, get the whole dried leaves or the whole leaf powder. Avoid the white stevia powder and the stevia liquid drops as they have been highly processed.

3.     Use dried fruits .If you need a “syrup” consistency, just soak the dried fruits in some water and blend them up with the same soak water. Dates, figs, and prunes are some of the sweetest dried fruits that tend to work well in recipes. Try wet Barhi dates blended with a little water for an amazing maple syrup substitute. Please note: Since there are no raw labeling standards, some dried fruit may be dried at higher than 118 degrees, and thus, not really raw. If you want to ensure you are eating really raw dried fruit, it is best to dehydrate it yourself.

4.     Raw honey is a concentrated sweetener, and although not recommended, in my opinion it is better than agave syrup because it is a whole food and occurs naturally in nature. Of course, honey is not vegan and that may be a concern for some. I recommend purchasing local honey from a beekeeper.

Other “concentrated sweeteners” that are often seen in raw food recipes include:

1)     Maple Syrup which is not raw and is heat processed. If it is not organic, it may also contain formaldehyde and other toxic chemicals.

2)     Sucanat or evaporated cane juice is pure dried sugar cane juice. Unfortunately, this is processed at a temperature above 118 degrees and therefore can’t be considered raw.

3)     Yacon Syrup is a syrup from the root of the yacon plant in South America. It is once again, a concentrated sweetener, processed at a temperature of up to 140 degrees Fahrenheit.

The moral of this article: Eat whole fresh fruits and vegetables, they are always best. And, always question processed and concentrated foods that are not found in nature, even if “raw”.

References:

1.   Fields, M, Proceedings of the Society of Experimental Biology and Medicine, 1984, 175:530-537.

2.   Klevay, Leslie, Acting Director of the U.S. Agriculture Department’s Human Nutrition Research Center, Grand Forks, N.D.

3.   American Journal of Clinical Nutrition, November 2002 Vol. 76, No. 5, 911-922.

4.   Appleton, Nancy Ph.D., Fructose is No Answer for a Sweetener, http://www.mercola.com/2002/jan/5/fructose.htm.

5.   H. Hallfrisch, et al., The Effects of Fructose on Blood Lipid Levels, American Journal of Clinical Nutrition, 37: 5, 1983, 740-748.

6.  J. MacDonald, Anne Keyser, and Deborah Pacy, Some Effects, in Man, of Varying the Load of Glucose, Sucrose, Fructose, or Sorbitol on Various Metabolites in Blood, American Journal of Clinical Nutrition 31 (August 1978)): 1305-1311.

7.   Hallfrisch, Judith, Metabolic Effects of Dietary Fructose, FASEB Journal 4 (June 1990): 2652-2660.

8.   A. E. Bergstra, A. G. Lemmens, and A. C. Beynens, Dietary Fructose vs. Glucose Stimulates Nephrocalcinogenesis in Female Rats, Journal of Nutrition123, no. 7 (July 1993): 1320-1327.

9.   Roger B. Mc Donald, Influence of Dietary Sucrose on Biological Aging, American Journal of Clinical Nutrition 62 (suppl), (1995): 284s-293s.

10. H. Hallfrisch, et al., The Effects of Fructose on Blood Lipid Levels, American Journal of Clinical Nutrition, 37: 5, 1983, 740-748.

11. Method of producing fructose syrup from agave plants.

About the author, John Kohler has been on the living and raw foods diet for nearly a decade; he turned to living foods for healing from a life threatening-illness (spinal meningitis) and has enjoyed dynamic health ever since. One of John's goals is to educate the world about the power of living and raw foods. He is the founder and webmaster of the largest living and raw food website on the internet, www.living-foods.com, and www.rawfoodsupport.com. John is also the number one expert on raw foods appliances and gadgets in the world. He is widely sought out and regularly speaks and instructs at many raw food festivals and events. His area of expertise include recipe demos with 5-7 ingredients or less, young coconut recipes, traveling while raw, raw food appliances, successful transition to the raw foods diet, and the importance of a fresh organic whole foods diet. He believes that by using fresh, organic, and whole ingredients, that simple, healthy, and delicious recipes can be made with few ingredients and without the use of salt, oil, spices, refined sweeteners or chemical additives. He is known for his pragmatic approach to raw foods and has coached and helped thousands of people to incorporate more fresh raw fruits and vegetables into their diet. John is also available to individual raw food coaching.