2. Cooking alters the fats in food rendering them less digestible and converting some of them into poisons
Description
This section is from the book "The Hygienic System: Orthotrophy", by Herbert M. Shelton. Also available from Amazon: Orthotrophy.
2. Cooking alters the fats in food rendering them less digestible and converting some of them into poisons
Fatty emulsions tend to break down when exposed to heat, while fats exposed to high temperatures are made less digestible. The application of heat to fats and oils of all kinds develop free fatty acids which are not only non-assimilable, but are often poisonous.
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