Raw vs Freshly Cooked - Page 2

Thanks for the info Keith. The latter end of the comment I posted was suppose to have a question mark not a period. "Thus the reason many body builders eat raw eggs???" 

What's your background keith? Or was that knowledge obtained from a quick google search? (not being sarcastic)

I used to lift weights and remember the information from a Muscle and Fitness magazine from years ago so I looked it up.

I guess my point in all of this is that the entire subject is a lot more complicated than simply issuing a blanket statement that raw or cooked is better or by making nebulous claims about bioavailability of various proteins, vitamins and minerals.

"At 110 degrees Fahrenheit (approximately 43 degrees Centigrade) two of the 8 essential amino acids, tryptophan and lysine, are destroyed. "

If they are essential and are destroyed at 110 F, would people who eat only cooked food with them be all deficient?

Do most people eat raw sources of trytophan and lysine?

I eat all things cooked except fruits and ocasionally some veggies (I don't eat salad much and almost always cook my veggies), must I be deficient in tryptophan and lysine?

 

All poultry meat is rich in tryptophan. You eat a lot of turkey and it makes you sleepy.

No nutritionist will say that cooking turkey destroys tryptophan.

There is such a thing as beneficial bacteria in food, but always as they live in multiply in the GI tract; such is probiotics.  I have never heard of the proportional significant of beneficial bacteria quantitatively as ingested. You continually seed the GI tract with good bacteria so that they grow and multiply in the GI tract. 

I find a lot of references to that quote about the degradation of tryptophan and lysine but nothing factual to back it up; I'm also finding it hard to accept.  Essential amino acids are those proteins that can not be manufactured by the body and they must be present in the correct ratio to one another for best protein metabolism.  The highest quality proteins contain thes essential amino acids in the correct ratios to one another; two of these are eggs and milk.  We have already established that eggs contain an enzyme that inhibits the metabolism of protein if they aren't cooked and if the statement about the 110 degrees F is true, pasteurization of milk would pretty much destroy its value as a high quality source of protein as well.  I'm afraid I'll have to call BS.

As I've said a thousand times before, I don't really care what anyone feeds his/her dogs.  I have, in fact, raw fed my dogs and they were just fine.  What I am trying to do, though, is to keep the conversation honest.  Information like this that is used by people in their decision making process when researching the benefits of one diet over another clouds the issue and encourages decisions based on false information.

some interesting info can be found by researching francis pottenger and weston price.

       I personally like the Freshly cooked ...

      Finding some of the supplements can be difficult, but worth it...

      I have read the posts on the site and have done a lot of personal research. I have come to the conclusion that you need a PhD to understand most of what is being discussed...And there is even disagreement among the experts at that...;)

      Freshly cooked has the benefits of being wholesome, fresh, high quality, with lots of variety...I personally like using a high quality, grain free kibble for the base of all my freshly cooked meals...It gives me the confidence that I am covering all my bases....: )
 
      I am not against raw, however I am not personally convinced that a dog can thrive on a 100% raw meat only diet...No offense, it's just me. Maybe with more research I will be convinced otherwise...I am not closed minded ( about food anyway)...;)

      I have been adding freshly cooked meats and whole foods to my GSD's and Great Dane's diet for little more then a month and have seen great results in that short time...: )

     Like many here, I know my dogs and if something appears amiss I will adjust it as is appropriate for my individual dog....: )

     Chow...: )

      

The information I posted was direct from the research of Dr. Kouchakoff of Switzerland. He conducted over 300 detailed experiments, which pinpointed the pathogenic nature of cooked and processed foods.   I did I didnt            

And to add to the above, how about the dehydrated foods out now;  Honest Kitchen and Addicition??  I have read that they keep their nutritional value very well.  I am TRYING the Honest Kitchen Preference;  Has veggies and alfalfa and the usual vit/min's;  the feeder adds the meat source;  so this AM (first time I have used this formula) I added ground Turkey to the above dehydrated diet;  all ate well and seemed to like it.  I am trying it as an easier method of feeding veggies;  we will see.  You add warm water and let sit for 5-10 minutes;  then feed.  Really convenient;  wasn't sure about the alfalfa but is supposed to be good for arthritis and I  have 2 seniors starting to show signs of that.  SO far, SO good.  We'll see.  Best of luck whatever you all use.  I like simplification;  then for the PM meal I will give a leg quarter tonight;  and pork neck bones or beef neck bones other nights for variety.  Hope it works.  Nan