Further Diet Resources:Dr. Anthony Chafee: https://www.youtube.com/channel/UCzoRyR_nlesKZuOlEjWRXQQProf. Bart Kay: https://www.youtube.com/@bart-kayAajonus Vonderplantiz: https://aajonus.net/
Raw food sourcing:
https://frankiesfreerangemeat.com/
FrankiesFreeRangeMeat is an excellent source that ships all over the USA.
https://amosmillerorganicfarm.com/store/?v=34f435c6b599
Amos Miller is another excellent option, though more expensive.
Find raw milk and farms near you:
Cooked vs raw nutrient bioavailability studies and summary
Cooking meat can alter its nutrient composition, affecting both nutrient availability and digestibility. Here's a summary of key findings from various studies:
Nutrient Availability and Digestibility
Protein Digestibility: Cooking meat enhances protein digestibility by denaturing proteins, making them more accessible for absorption. This process increases the bioavailability of amino acids.
Mineral Absorption: Cooking can affect mineral content. For instance, a study on USDA Prime beef cuts found no significant difference in cholesterol content between raw and cooked meats. However, cooking methods can influence the retention of certain minerals.
Vitamin Content
Vitamin Loss: Cooking meat can lead to the loss of heat-sensitive vitamins, such as vitamin C and some B vitamins. The extent of this loss depends on cooking methods and temperatures.
Vitamin A and B12: Some studies suggest that cooking may reduce the levels of certain vitamins like vitamin A and B12 in meat. However, the impact varies based on cooking methods and meat types.
Health Implications
Carcinogen Formation: High-temperature cooking methods, such as grilling or frying, can produce heterocyclic amines (HCAs), which are considered potential carcinogens. Consuming meat cooked at lower temperatures or using methods like microwaving can reduce HCA formation.
Advanced Glycation End Products (AGEs): Cooking meat at high temperatures can lead to the formation of AGEs, compounds linked to various health issues, including inflammation and chronic diseases. Methods like marinating meat or cooking at lower temperatures can reduce AGE formation.
Conclusion
Cooking meat can enhance protein digestibility and mineral absorption but may lead to the loss of specific vitamins and the formation of potentially harmful compounds. The impact of cooking on nutrient content depends onthe cooking method, temperature, and duration. To maximize nutrient retention and minimize health risks, it's advisable to use cooking methods that preserve nutrients, such as steaming or pan searing, and avoid overcooking meat.