f1jim wrote:Wow, I need to prove BPA is beneficial? Hmmm. I didn't post here saying there were disastrous health consequences to canned foods. You did. Therefore the burden of proof is not on me it's on you to prove it has done so. I may agree mostly, that BPA is not something I prefer to consume but has it had disastrous consequences? You must prove that. I am free to accept or reject any such claim and place it along the spectrum of valid-----------to worthless. In the meantime the process goes on toward removing it from many canning facilities.
You said:
" Protein-Crossing linking and the forming of Acrilymides, HCAs, AGEs, PCAH during the cooking process are toxic and are recommended by ALL experts to be kept out of the human diet or to the very minimum. These occur during cooking except for steaming and boiling methods. The science here is solid.
Do you care to disagree? If so please provide credible reference."
Again, you make a claim then put the burden of proof on me to disprove it. The person making the claim has the entire burden of proof. You conveniently sidestepped the arguments I put forth and continued making more unsubstantiated claims. I encourage everyone to pursue your links and determine if your claims are substantiated. Certainly the number of studies you quote is high. It's good that these studies are in the system but do they prove your point? I'm not convinced because I'm looking for something a bit different in terms of outcome than you are. All cultures have a history in regard to chronic disease. Many seem to have excellent health and longevity and manage to do that on a diet heavy on cooked foods. That tells me something. Perhaps that means we won't ever agree till I see something a bit more substantial in convincing me to convert to more raw. Perhaps reading the clearly charismatic writing in "Raw Logic." Till then the data on cooked vs raw is pretty even as I see it. Good things happen when you consume both foods but not enough to convince me cooked food is dangerous or toxic. Nor do your articles. But then, maybe I am just pigheaded. If so many of you will be quick to let me know!
By the way, I happen to know that Dr. Campbell eats a diet high in cooked foods. I guess he hasn't studied the literature.
f1jim
Have you read "Raw Logic" it's basically a biochemistry book.
The benefits that raw foods confer is significant. Dr. Fuhrman discusses this all the time. He recommends a diet around 50% raw.
I also advocate starches for macro-nutrients and I am not against cooked food at all. I have stated that avoiding cooking toxins by steaming and boiling is the best.
I very much doubt Dr. Campbell is unaware of this information.
I've provided links on BPA with finding by experts that are far more credible than you and more qualified.
Also I request that Dr. McDougall review this thread if possible.
Here is the report once more:
http://www.ewg.org/book/export/html/20928
What they said:
BPA is associated with a number of health problems and diseases that are on the rise in the U.S. population, including breast and prostate cancer and infertility. Given widespread human exposure to BPA and hundreds of studies showing its adverse effects, the FDA and EPA must act quickly to set safe levels for BPA exposure based on the latest science on the low-dose toxicity of the chemical.
These were their references:
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