I find very interesting the idea of \u200b\u200bpublishing articles that contain fallacy of the speech to highlight and emphasize logical errors and content errors that often mislead conditioning and disorienting readers less experienced
If specific article " cooked food, dead food. Cooking destroys the healing properties of foods " very correct are the comments of Henry Campanelli on logic errors and therefore content than reported in the article.
According to scholars of history evolution of man, the "discovery" of fire by man took place about 400,000 years ago. At first the man has learned to keep those caused by lightning, then the fire was obtained with rudimentary tools and its conservation has, over time, assumed a character and sacred ritual. This discovery has greatly revolutionized the development of human relationships and social development, as it formed the first groups that gathered around the fire that warmed and defended by ferocious animals. The cooking of foods and their intake has had a tremendous impact on human health, preventing many infections and infestations and allowing a greater variety of food. Over many millennia, the cooking of food has undoubtedly influenced the evolution of man and therefore has certainly influenced the behavior of genes, and consequently the health and intellectual development of man bringing us to our present state.
This was expected, over the centuries, many of our illustrious ancestors, including Hippocrates (460-377 BC) who said that "if we could give everyone the right amount of nourishment and exercise, we found the way for health ", Leonardo da Vinci (1452 - 1519) who claimed that" life from the things you eat Omo "by Ludwig Feuerbach (1804-1872) who claimed that "man is what he eats" and today finds support in nutrigenomics, the science that studies how and why nutrients (cooked or raw), interacting with the genes influencing, for better or for worse, our state health.
With regard to raw foods, is known to all that: they require a greater commitment of mastication, exercise essential for teeth, saves energy, time and labor; own vitamins, enzymes, salts, acids, carbohydrates, proteins, some of which are lost during cooking, the cooking of baked starch products is produced naturally, especially when temperatures exceed 120 ° C, acrylamide substance accidentally discovered for the first time in 2002 in French fries, the grilled, baked goods and a known carcinogen for laboratory animals.
Therefore, major studies are under way by the EFSA (European Food Safety Authority) to reduce its presence in food.
E 'also known that the fry beyond the point of smoking, particularly of oils rich in unsaturated fatty acids are produced from dehydration of glycerol, acrolein toxic to the liver and irritate the gastric mucosa.
E 'but also known that olive oil because it contains few polyunsaturated fatty acids, undergoes oxidation and limited content of antioxidants, these are the additional security for which detects the presence of acrolein, in quantity but not yet dangerous only after at least 4-5 fried (in fryer). For these reasons, the best oil for frying and olive oil for its high smoke point and content of antioxidants.
In conclusion, there are reasonable grounds to believe that, while recognizing the great importance of raw foods, then fruit, vegetables and legumes for the intake of vitamins, minerals, trace elements, etc., the body human being is somehow "used" over the millennia, even some cooked foods especially vegetables, legumes and whole grains are less harmful, by taking advantages from them. Important, however, abound with vegetables and fruit, for their fiber intake, so important for human health and pay attention to cooking methods to avoid, where possible food roasted, grilled, roasted.
In this area of \u200b\u200bconsiderable interest are the future directions of the European Committee of EFSA.
Prof. Giuseppe Caramia
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