ALL ABOUT RAW MEAT

ALL ABOUT RAW MEAT

1. Nutrients

   • One potential disadvantage of cooking is nutrient loss. Minerals are basically heat-stable, and fat-soluble vitamins (A, D, E, and K) are basically stable, but water-soluble vitamins (B vitamins and C) are more fragile and cooking can result in serious losses.

2. Potential Carcinogens

   • cooking process can form several types of carcinogenic (or potentially carcinogenic) compounds. depending on the way is cooked could be less likely to form carcinogens.

3. Oxidized Fats

   • When the fat in any meat is cooked ar high temperatures tends to become oxidezed. Oxidized fats are very inflammatory, and likely to be the real villains behind cardiovascular disease.

4. Food Safety

   • The most obvious advantage of cooking is safety. Cooking meat kills bacteria, parasites, and viruses that can make you very, very sick if you ingest them.

5. Energy Availability

   • Cooked meat and fat allowed us to take in enough calories to fuel our enormous, energy-greedy brains cooking meat allows us to have smaller, less energy-intensive guts, and frees up calories to fuel our brains. In the days before freezers and refrigerators, it also allowed us to get all that nutrition from animal foods without such a high risk of foodborne disease.