THE SCIENCE OF COOKING – THAT TO COOK AND WHAT NOT TO COOK
In presenting any nutritious meal for human or pet, meat or vegetarian, there are two important considerations. The cooking method which you use to prepare your food and the other is the quality and choice of ingredients.
Vondis Holistic Pet Nutrition has always adopted scientific procedures to prepare the food and therefore, certain ingredients are left to simmer on a low heat and there are some that are included totally raw. This very special Vondi’s cooking process ensures maximum nutritional value and digestibility.
What Should be Cooked at a Simmer – All Pulses
These ingredients receive optimal nutritional value when cooked for a long period of time and at a simmer – brown rice, millet, lentils, peas, barley, wheat germ, rolled oats
What Should be Seared – All Meat
Professor Joop Boomker, of the Department of Veterinary Tropical Diseases, University of Pretoria says one only need turn meat from red to pink, to kill parasites and worms.
That said, one should be weary of over cooking meat as the protein enzymes are very sensitive to heat. Over cooking will also turn fatty meat into high glucose.
What Should be left Raw – All Green Veggies
Vegetables provide great mineral and vitamin wealth. They are also essential in producing natural antioxidants that protect us from sickness and in controlling free radicals, which is the cause of many dread diseases and general poor health.
However, vegetables are very sensitive to heat and their vitamin and mineral structure can be denatured when exposed to heat or chemicals. Therefore, it is essential to your pet’s health that the green veggies, herbs and omega 3 oils are provided in their RAW state, without being cooked.
The effects of heat processing in relationship to nutrition have been well researched. The results are documented as scientific and factual study. These techniques include extrusion, rendering, cooking, refining, steaming and also include exposure to chemicals. There are some ingredients that perform better when simmered on low heat. Meat should be seared and not over cooked. Then there are ingredients that should not be exposed to heat at all. Unfortunately, with all dry kibble, the preparation process is grouped together and all are exposed to heat, thus compromising nutritional values.
The PH Miracle by Dr. Robert Young
Living Foods for Optimum Health by Dr. Brian Clement
Enzyme Nutrition by Dr. Edward Howell
Protein biological value of extruded, raw and toasted by T. Ferreira
Cellular Nutrition by Dr. Roger Williams
Papers recently presented by The University of Michigan and The Oregon State University
The effects of heat processing are well documented over the years.
Generally speaking, the effects are the following:
* Heat causes molecules to vibrate leading to bond strain and, if sufficiently heated for specified times, bond breakage. This denatures the protein, vitamin and mineral structures i.e. a change from a biologically active molecule to a different form.
* Enzymes are also affected by this heating and, depending on the type of enzyme, could be irreversibly denatured with loss of activity.
* Other biologically active proteins also undergo similar changes.