Whether cooking saves on pesticides in fruits, vegetables, herbs, etc.?

Whether cooking saves on pesticides in fruits, vegetables, herbs, etc.? It is more useful in this regard whether cooked meal?

We often write that on a raw food a person consumes a lot of the chemistry of the raw, plant-based foods, which he bought in a store or on the market, they say - it is harmful and the benefits of such a raw food diet with little or no.

So, here are some pesticides and their decomposition temperature:

Aldrin - 2400S is observed to decay.
Dieldrin - not decomposed by prolonged heating to 250C.
Endrin - decomposition at a temperature 2300S.
Mirex - max temperature 4850S melting.
Chlordane - stable until 1750.
Heptachlor - melts and is stable up to 960C.
Hexachlorobenzene - stable up to 2310S.
DDT - stable up to 1090S.
Toxaphene - Max temp. melting - 950S.

I think you should not give to understand that the main types of pesticides, including the most used - do not leave the food, if you cook it, even at high temperature. Of course, there are those which are partially decomposed at 250 degrees for an hour, but usually in agriculture are used are resistant to heat (and very harmful, despite bans in their application) types, since these issues are rarely concerned about the manufacturer, who most importantly - the efficiency of raw materials and the increased speed of its products.

When all major producer really care consumer health?

Think logically - if the Food saved from pesticides in the product, then the company would have studied this issue and would be looking for solution to the problem would be created commission (sales and not) who examined the processes of growing food - the manufacturer? The answer is - no.

Just cooking does things:

1) destroys vitamins not thermostable, such as - vitamin C and antioxidants (oxidation inhibitors is natural or synthetic substances which are able to slow oxidation, and they neutralize free radicals in fact).

2) During heating of fat appear carcinogens - are chemicals, radiation or physical oncogenic viruses, whose impact on the human or animal increases the likelihood of cancer (especially harmful to prepare oil).

3) destroys almost all kinds of enzymes that contribute to a greater or lesser extent - the further assimilation of food.

4) There are free radicals in general adversely affect the human body (in other words - a kind of molecule or atom capable of independent existence).

The conclusion is my very simple - I do not mean that man should not think about what the quality of raw foods he has meticulously selecting them on the market or thinking about their own land, it is certainly important to better learn to choose better products, buy nitrate-tester etc. But, even if this is not in-depth look at the food preparation process and its impact on the product itself - it is obvious that cooking does not improve the use of the product and in fact does not prevent the presence of harmful chemicals in it. And it goes without saying that cooking fresh food violates their original benefits for the human body.

These products, such as mature eggplant (alkaloid solanine) or red beans - not in the bill, because it is not due to human food from nature, so the person has to prepare it, that would remove the harmful substances in it. Just why is this man in the abundance of other raw plant foods, generally think about data, individual plants?

Cooked foods, much, if not all - are poorer on vitamins, enzymes, antioxidants, and re-cooking - further exacerbating the processes described me. Just prepare the food contains many carcinogens and a host of toxic substances, which also require a body of resources for their neutralization and elimination. And this is for the whole period of his life.

In general, cooking sense, except change of taste and a strong feeling of heaviness in the stomach - not clear to me, after cooking in fact does not add calories, proteins and vitamins to the food. All that matters most - in the habit of flavoring the individual, because a habit to cook most of the food goes back to generations past and instilled from an early age, and few people think that cooking itself, in principle, do not need, but still harmful to the human body.