FW: Cooking, processing or eating raw foods

[Guest guest]

From: " Tim Tyler " <tt2333@y...>

Date: Sat Oct 26, 2002 6:09 pm

Subject: Re: raw foods revisited

--- " ran7972002 " wrote:

> Here is a link for a recent study that is somewhat in

keeping with

> this discussion. Another case for a possible benefit to

heat

> processing????

>

>

http://www.globaltechnoscan.com/15thAug-21stAug02/sweet_corn.htm

" It doesn't matter if it's raw; it doesn't matter if it's

cooked; it

doesn't matter if it's fresh; it doesn't matter if it's

processed.

You simply need to eat a variety of fruits and vegetables

to get

maximum health benefits. "

I think that sort of comment is not justified at all.

If fact, I think it is so misleading it reflects badly on

the

individual making it :-(

-----Original Message-----

From: Alan Pater [mailto:apater@...]

Sent: Sunday, October 27, 2002 7:46 AM

'CR List'

Subject: Cooking, processing or eating raw foods

Hi All,

The support group files had the below web site provided and I like it.

I can send a PDF of the attached reference the article refers to.

Cheers, Al.

http://www.globaltechnoscan.com/15thAug-21stAug02/sweet_corn.htm

Cornell researchers turn conventional thinking about canned corn on its ear

Canned corn may be healthier for you than corn on the

cob, according to a study by Cornell University scientists. The researchers

say that heat processing of sweet corn significantly raises the level of

naturally occurring compounds that help fight disease.

The findings are reported in the August 14 issue of

the Journal of Agricultural and Food Chemistry………..

The findings are obviously good for the processing

industry, Liu said, but they are also good for the consumer: " It doesn't

matter if it's raw; it doesn't matter if it's cooked; it doesn't matter if

it's fresh; it doesn't matter if it's processed. You simply need to eat a

variety of fruits and vegetables to get maximum health benefits. "

Alan Pater, Ph.D.; Faculty of Medicine; Memorial University; St. 's, NL

A1B 3V6 Canada; Tel. No.: (709) 777-6488; Fax No.: (709) 777-7010; email:

apater@...

J Agric Food Chem 2002 Aug 14;50(17):4959-64

J Agric Food Chem. 2002 Aug 14;50(17):4959-64.

Processed sweet corn has higher antioxidant activity.

Dewanto V, Wu X, Liu RH.

Processed fruits and vegetables have been long considered to have lower

nutritional value than the fresh produce due to the loss of vitamin C during

processing. Vitamin C in apples has been found to contribute <0.4% of total

antioxidant activity, indicating most of the activity comes from the natural

combination of phytochemicals. This suggests that processed fruits and

vegetables may retain their antioxidant activity despite the loss of vitamin C.

Here it is shown that thermal processing at 115 degrees C for 25 min

significantly elevated the total antioxidant activity of sweet corn by 44% and

increased phytochemical content such as ferulic acid by 550% and total phenolics

by 54%, although 25% vitamin C loss was observed. Processed sweet corn has

increased antioxidant activity equivalent to 210 mg of vitamin C/100 g of corn

compared to the remaining 3.2 mg of vitamin C in the sample that contributed

only 1.5% of its total antioxidant activity. These findings do not support the

notion that processed fruits and vegetables have lower nutritional value than

fresh produce. This information may have a significant impact on consumers' food

selection by increasing their consumption of fruits and vegetables to reduce the

risk of chronic diseases.

PMID: 12166989 [PubMed - indexed for MEDLINE]