That 118 degree myth (WAS: Rense: Raw Food Vs. The Cooked, American Diet)

[Guest guest]

Yes, steaming is cooking, of course ... and I sense that is the intention of

those in this conversation in the first place. But this 118 degree thing is

a rather misleading, though widely circulated, RF myth.

 

Food enzymes are destroyed by heat, with different enzymes being sensitive

at different temperatures. Some are destroyed below 118, some above. The

last of the major food enzymes actually succumbs at about 160 degrees F,

which is why pasteurization temperature is set at 161. Once pasteurized,

foods do not readily digest themselves (decompose), extending their " shelf

life " .

 

Also, the temperatures in question refer to the internal temperature of the

food, NOT the ambient or contact temperature of the warning chamber or other

heating device.

 

Best,

Elchanan

_____

 

rawfood [rawfood ] On Behalf Of

Kristi

Friday, May 11, 2007 7:02 AM

rawfood

Re: [Raw Food] Re: Rense: Raw Food Vs. The Cooked, American Diet

 

 

If they are steamed at more than 118 degrees F, they are no longer

raw, but cooked. Steaming is cooked.

~k

<http://geo./serv?s=97359714/grpId=5520395/grpspId=1705015482/msgId

=29056/stime=1178892155/nc1=4438979/nc2=4299902/nc3=4025347>

 

 

 

 

[Guest guest]

ya know....

 

we gotta keep things in perspective..the longest lived people on the

planet dont even eat raw...the okinawans lightly steam their veggies,

eat rice, fish and fruit.....no dairy, no processed grain, and very

little fat.

 

so worrying avoid a few degrees seems a bit extreme to me...100% raw

eaters are the first to admit they do not live the longest. But

eating raw does tend to clear up chronic illnesses for many

people...so put it in its proper place and find a healthy medium.

 

i personally use raw eating to drop weight when i get too chunky..to

alleviate arthritis, bloating...clear my head..that kind of thing..but

i dont expect to ever be 100% for ever.

 

steaming is a great way to eat the veggies that i wont otherwise

eat...i just gotta resist the butter!

 

peace

anna

 

On 5/11/07, Elchanan <Elchanan wrote:

> Yes, steaming is cooking, of course ... and I sense that is the intention of

> those in this conversation in the first place. But this 118 degree thing is

> a rather misleading, though widely circulated, RF myth.

>

> Food enzymes are destroyed by heat, with different enzymes being sensitive

> at different temperatures. Some are destroyed below 118, some above. The

> last of the major food enzymes actually succumbs at about 160 degrees F,

> which is why pasteurization temperature is set at 161. Once pasteurized,

> foods do not readily digest themselves (decompose), extending their " shelf

> life " .

>

> Also, the temperatures in question refer to the internal temperature of the

> food, NOT the ambient or contact temperature of the warning chamber or other

> heating device.

>

> Best,

> Elchanan

> _____

>

> rawfood [rawfood ] On Behalf Of

> Kristi

> Friday, May 11, 2007 7:02 AM

> rawfood

> Re: [Raw Food] Re: Rense: Raw Food Vs. The Cooked, American Diet

>

>

> If they are steamed at more than 118 degrees F, they are no longer

> raw, but cooked. Steaming is cooked.

> ~k

> <http://geo./serv?s=97359714/grpId=5520395/grpspId=1705015482/msgId

> =29056/stime=1178892155/nc1=4438979/nc2=4299902/nc3=4025347>

>

>

>

>