Effects on the body thermally processed food

excerpt from the book: Weiner, EN Valeology: Textbook for high schools

. It is known that in nature there is no hot food at all (the highest temperature is the victim of a predator, that is no more than 36 - 38 ° C). Even in the XVIII century. famous French paleontologist Cuvier noted that tens of thousands of years of the gastrointestinal tract of man's existence on earth has not changed and is still designed for the digestion of raw food, not cooked on the fire.


< br> Indeed, the human digestive apparatus to have the mechanisms that are designed to receive hot food. Moreover, under the influence of the disintegration of the protein portions of the digestive tract, which are in direct contact with it (proteins decompose already at a temperature of 46 - 48 ° C). In particular, there is damage to the gastric mucosa, disturbance of secretion and the production of enzymes. The absence of the protective mucous layer leads to autolysis when stomach acid begins to digest its own wall of the stomach to form an ulcer.

high temperature food processing violates its structure, is the destruction of proteins. Also destroyed a significant part of vitamins and enzymes, which play an important role in ensuring autolysis. Autolysis almost 50% provide their own digestion enzymes and digestive juices only include autolysis mechanisms.

Inhibition of autolysis mechanisms leads to that in the gastrointestinal tract to digest food is not completely conserved part of its structure, which makes its absorption and contaminates the body. Thus, the assimilation of thermally processed food costing him a more expensive price of energy and metabolic disorders.

When the high temperature treatment is disturbed and the structure of carbohydrates (particularly difficult - cellulose and starch), washed (when boiling) and minerals etc. Naturally, the consequences of such use of food affect almost all levels of the digestive tract (not to mention the metabolism).

Thus, the loss of bactericidal and anti-inflammatory properties of a food deprives it of the ability to disinfect the mouth, creating the conditions for teeth and gum disease. Cooked food is easily masticated, due to which decreases blood flow to the teeth. To make matters worse, it turned out the natural biological complexes calcium is poorly absorbed, so the teeth lack it. To neutralize the excess acidity that occurs in the oral cavity due to eating rich in carbohydrates, fats and sodium salt of food, the body gets the necessary calcium by leaching it from the bones and teeth.

Digested food contains very little bioregulators (plant hormones, enzymes, vitamins), which leads to disruption of neurochemical mechanisms by which a person has a feeling of fullness - as a result lost a sense of proportion in the food (this is, incidentally, contributes to the passive chewing) which leads to overeating.

In the intestine, such food provokes abnormal proliferation of microflora, which waste products are toxic in nature and soaked in blood, violate the course of metabolic processes. In addition, reduced intestinal motility stimulating fiber slows down the passage of stool in the colon, are actively absorbed water, which leads to constipation, colitis, polyps, cancer and other diseases of the digestive tract.

Under the influence of high temperature disrupted inherent to most alkaline reaction products, so the body is marked displacement of the acid-base balance in the acid side with all the consequences described above.

Deficiency of vitamins, enzymes, and other biologically active substances leads to the difficulty of the liver and the violation of its activity, that the huge role of the liver in the provision of life provokes violation condition of the whole organism.

From eating subjected to high temperature food suffer and endocrine glands, as for the synthesis of hormones they need highly natural systems are already destroyed in the preparation of such food.

One of the defense mechanisms prevent possible adverse food effect contained harmful substances is so-called food leukocytosis: already in contact with the food in the oral cavity in the gut wall rapidly leucocytes concentrate, ready to suppress the effect of these substances. Man thus feels heaviness, numbness in the head, general weakness, lethargy, drowsiness. This reaction takes about 1 - 1 5 hours

. Cooked food often has an acid reaction, enhances food leukocytosis, relaxing the body and reducing the body's immune properties. However, raw vegetable food which has, firstly, usually neutral or alkaline reaction and secondly itself contains bioactive ingredients to combat pathogens, reduces food leukocytosis and saves the body's defenses.
< br> Thus, when exposed to high temperature food loses its energy potential, disappears the most valuable part - bioplasma; food structure is exposed to destruction, as a result of its proteins, vitamins, enzymes are no longer able to fully perform their functions.