You should ideally not cook the raw meal as this contradicts the basic philosophy of the diet, being a natural, raw food. Also, avoid the microwave as even when defrosting the food is being cooked.
Incorrectly cooking would render the food biologically inappropriate in a fundamental way. Incorrectly cooked food can lose much nutritional value, including enzymes and biologically active essential fatty acids. Cooking can cause complexes to form between proteins and starches, between vitamins and trace minerals, and between minerals. Cooking can produce carcinogens and anti-immunogens. Many minerals, essential amino acids and vitamins also become indigestible. So the answer is no – you shouldn’t.
First of all, the act of cooking alters the proteins,
vitamins, fats, and minerals in a food. This alteration can make some
nutrients more readily available and others less available. Cooking can
alter fats to the point of being toxic and carcinogenic [Meat
Consumption Patterns and Preparation, Genetic Variants of Metabolic
Enzymes, and Their Association with Rectal Cancer in Men and Women.,
2004], and cooked proteins can be altered to the point where they cause allergic reactions whereas raw proteins do not (Clark, Hypersensitivity and Allergy, in At War Within: The double edged sword of immunity, 1995).
If an animal has an “allergy” to chicken or beef,
it may often be cooked chicken or beef and not the raw form. Incorrect
cooking denatures protein. According to Encyclopaedia Britannica,
denaturation is a modification of the molecular structure of protein by
heat or by an acid, an alkali, or ultraviolet radiation that destroys or
diminishes its original properties and biological activity.
Denaturation alters protein and makes it unusable or
less usable. According to Britannica, protein molecules are readily
altered by heat: Unlike simple organic molecules, the physical and
chemical properties of protein are markedly altered when the substance
is just boiled in water. Further: All of the agents able to cause
denaturantion are able to break the secondary bonds that hold the chains
in place. Once these weak bonds are broken, the molecule falls into a
disorganized tangle devoid of biological function.
This, according to Britannica, then leads to the most
significant effect of protein denaturation is the loss of the its
biological function. For example, enzymes lose their catalytic powers
and haemoglobin loses its capacity to carry oxygen. The changes that
accompany denaturation have been shown to result from destruction of the
specific pattern in which the amino acid chains are folded in the
native protein. In Britannica is the acknowledgement that “cooking destroys protein to make it practically useless“.
There are two ways to denature the proteins: chemically
using digestive enzymes, or through the use of heat. Via heat, the body
does not have the recombinant ability to utilize damaged denatured
protein components (amino acids) and rebuild them once again into viable
Some Physiologists [ref]
claim that cooking and digestion are virtually the same: that cooking
is a form of pre-digestion where heat is used to hydrolyse nutrients
that would otherwise be hydrolysed at body temperature through
digestion. This due to the enormous heat exposure during cooking, that
denatures the protein molecule past a point of being bioactive, however,
body heat is too low to effect the protein molecule so adversely. When
proteins are subjected to high heat during cooking, enzyme resistant
linkages are formed between the amino acid chains. The body cannot
separate these amino acids. What the body cannot use, it must eliminate.
Cooked proteins become a source of toxicity: dead organic waste
material acted upon and elaborated by bacterial flora.
When wholesome protein foods are eaten raw, the body
makes maximum use of all amino acids without the accompanying toxins of
cooked food. It should be well understood and recognized in scientific
literature that heat breaks down vitamins, amino acids and produces
undesirable cross-linkages in proteins, particularly in meat.
At approximately 43 degrees centigrade, two of the 8
essential amino acids, tryptophan and lysine, are destroyed. When food
is cooked above 43 degrees centigrade for three minutes or longer, the
following deleterious changes begin, and progressively cause increased
nutritional damage as higher temperatures are applied over prolonged
periods of time:
Dr. Kouchakoff of Switzerland conducted over 300 detailed experiments [ref],
which pinpointed the pathogenic nature of cooked and processed foods.
Food heated to temperatures of just 48 degrees centigrade to 87 degrees
centigrade, a range usually relegated to warming rather than cooking
which, nevertheless destroys all enzymes, causes leucocytosis in the
body. Leucocytosis is a term applied to an abnormally high white
Dr. Kouchakoff first began
researching digestive leukocytosis in 1912 while serving as doctor and
expedition chief of the Artic expeditions sponsored by the Russian
Academy of Science in Petrograd. Unfortunately all materials related to
the expedition were lost during the Russian Revolution. Fortunately the
knowledge of the findings survived with Dr. Kouchakoff, and the work was
revisited in 1928 and 1930 in France and Switzerland respectively in
collaborations with Dr. Kouchakoff. The work is summarized by Dr.
Kouchakoff in a 1937 French publication titled “Nouvelles lois de
l’alimentation humaine base’es sur la leucocytose digestive” which
translates to “New laws of human digestion based on digestive
leukocytosis”. The work performed by Dr. Kouchakoff ’s colleagues in
1928 and 1930 was both rigorous and well controlled for the time,
involving careful controls of what was ingested, and involving thousands
of blood draws. More information at National Enzyme Company
Second, incorrectly cooked food lacks all the benefits
of raw food. Cooked food is deficient in vitamins, minerals, and
enzymes, because the act of cooking destroys or alters much of them.
Exceptions to this are things like lightly steamed broccoli or tomatoes,
but these are not appropriate foods for carnivores . This decreases the
bioavailability of these valuable chemicals and makes them less
available to the animal. This is why these things have to be added back
into cooked diets or processed pet foods This is why a variety of
supplements need to be added and why a variety of species inappropriate
items are utilized as ingredients in these meals.
However, Dr Judy Morgan [ref], base many of her recommendations and recipes on cooked cuisine, using a slow-cooker (or crock-pot) [ref] as the Americans call it,
to ensure that the nutritional profile of the meals stays intact. In
the following YouTube video, Dr. Judy Morgan and Chef Hue show you three
simple, natural, and healthy recipes you can prepare for you dogs.
Be sure to also checkout our blog for additional articles.
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