PRI TOPLOTNI OBDELAVI- PROCESIRANJU HRANE SE TVORIJO NOVE SNOVI
Alois Kolar, B.HSc., diplomirani praktik Naravne znanosti o zdravju, Neodvisni raziskovalec (Bachelor of Hygienic Sciences, Independent Researcher)
Toplotna obdelava, kuhanje, pečenje hrane povzroča kemične spremembe snovi v njej zaradi toplote; večina teh novih snovi se pojavi takrat, ko beljakovine reagirajo na ogljikove hidrate. Nekatere od teh novih substanc - kemikalij povzročajo razvoj raka, bolezni možganov in spremenijo delovanje nevrotransmiterjev ter presnovo.
Da si lahko zdrav/a v starosti, moraš v obdobju življenja zaužiti majhne količine kuhane, pečene-termično obdelane hrane (najbolje bi bilo nič). Priporočam ti veliko zrelega sadja in sveže surove zelenjave, doma pripravljenih sadnih ali zelenjavnih sokov, oreščke, semena, občasno lahko tudi surova jajca. Ta hrana, imenovana tudi optimalna hrana za človeka vsebuje vse, čisto vse hranilne substance, katere tvoje telo potrebuje za optimalno delovanje, torej: za trajno ohranjanje najvišje stopnje vitalnosti, zdravja.
O kuhani – termično obdelani hrani smo veliko pisali in še veliko več govorili vse od 23 septembra 1994, ko sem se začel prehranjevati na optimalen način, tokrat pa vam želim proces termične obdelave hrane prikazati še "analitično", torej, kaj se dogaja v procesu termične obdelave - kuhanja ter kaj termična obdelava sploh je. Dr. P. Kouchakoff je svoji raziskavi lepo predstavil Prebavno levkocitozo (137).
Kuhanje, pečenje, flambiranje, friteziranje hrane je vedno kemični proces (eksperiment) spreminjanja snovi iz organskega stanja v anorgansko - v drogo, enako kot je kemični proces „kuhanje koke“ na primer, iz nje potem dobimo drogo kokain ki je sicer prepovedana droga, kemično-farmacevtska industrija pa tvori droge imenovane analgetiki, katerih osnovna substanca je prav kokain (pa razumi brezkoristne intelektualce “doktorje”, če moreš...). V procesu kuhanja nastajajo tudi nekatere vrste novih snovi katere imenujemo heterociklični amini (HCA), ki so rakotvorni.
Večina teh novih snovi povzroča direktno ali indirektno zasvojenost (1).
Pod vplivom vročine se veliko teh HCA tvori kot rezultat interakcije oglikovih hidratov in beljakovin in/ali kreatina (v mesu ) ali nitritov v zelenjavi.
Nekaj primerov:
tryptophan + form- / acet-aldehyde = 1-methyl-1,2,3,4-tetrahydro-beta-carboline (pro-mutagenic) (2)
tryptophan + glycolaldehyde = 1-hydroxymethyl-tetrahydro-beta-carboline (3)
serotonine + formaldehyde = 6-hydroxy-tetrahydro-beta-carboline (5)
serotonine + acetaldehyde = 6-hydroxy-1-methyl-tetrahydro-beta-carboline (6)
tyramine + nitrite = 3-diazotyramine(4-(2-aminoethyl))-6-diazo-2,4-cyclohexadienone (carcin.) (7)
salt + nitrite + protein / sugar = 2-chloro-4-methylthiobutanoate (mutagenic) (8)
glutamate + sugars = 2-amino-6-methyldipyrido-(1,2-a:3',29;-d)imidazole (carcinogenic) (9)
glutamate + sugars = 2-aminodipyrido-(1,2-a:3',2';-d) imidazole (carcinogenic) (9)
Ko aldehidi reagirajo s cikličnimi aminokislinami ali cikličnimi amini (kot triptofan, triptamin, serotonin, fenilalanin, tirozin, dopamin, tiramin, anilin), večinoma izvirajo beta-karbolini in isoquinoloni. Kadar pa je v procesu kuhanja vpleten tudi kreatin (govedina recimo), se večinoma tvorijo imidazokinoloni in imidasokinoksaloni (10).
Glutamat in triptofan sta aminokislini, tiramin in serotonin sta amina in aldehidi so sladkorji. V vsaki kuhani hrani se pod vplivom toplote tvorijo HCA-ji in vsaka kuhana hrana vsebuje.:
9H-pyrido(3,4-b)indole = beta-carboline = tryptophan / tryptamine + aldehydes (11)
1-methyl-9H-pyrido(3,4-b)indole = 1-methyl-beta-carboline = tryptophan / tryptamine + aldehydes (11)
Te snovi spremeni delovanje benzodiazepinskih receptorjev v možganih in posredno tudi številnih drugih nevrotransmiterjev. (12)
Če te snovi potem reagirajo še z amini, kot so anilin, postanejo mutagene (13).
Kolikšna količina HCA se tvori je odvisno od tega, koliko beljakovin vsebujejo zadevno živilo in koliko časa se segreva (14).
Glede na to da meso vsebuje visok nivo beljakovin in kreatina (izvirno: kreatinina), v procesu kuhanja (bolje receno termične obdelave) in potem vsebuje tudi najvišje vrednosti HCA, še posebej kadar se pripravlja na ognju, oglje – na žaru (15). Poleg kuhanega mesa tudi kuhane ribe (ali pečene), soja in piščanec vsebujejo ogromne količine HCA (16). Promoterji „okusa“ torej mesne kocke in mesna juha prav tako vsebujejo velike količine beljakovin in v procesu termične obdelave se tvori veliko HCA (11). Tudi hrana ki sicer vsebuje nižje vrednosti beljakovin od mesa, kot na primer kuhane, termično obdelane žitarice (17) in kuhana, termično obdelana zelenjava (18), enako velja za pivo in "zdravo" omako iz soje (19).
Na primer:
Meso vsebuje veliko kreatina (20).
2-amino-1-methyl-6-(4-hydroxyfenyl)-imidazo-(4,5-b)pyridine (mutag.) = creatine + tyrosine + glucose (21)
Soja vsebuje globuline
2-amino-9H-pyrido(2,3-b)indole (mutagénico) (22) = soy-globulins + sugars (23)
2-amino-3-methyl-9H-pyrido(2,3-b)indole (mutagénico) (24) = soy-globulins + sugars (23)
Kuhana riba (25):
3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole (mutagénico)(26) = tryptophan + acetaldehyde (27)
3-amino-1-methyl-5H-pyrido(4,3-b)indole (mutagénico)(26) = tryptophane + acetaldehyde (28)
Zelenjava vsebuje nitrite:
cancerous N-nitroso-compounds = amines + nitrite + sugars specific N-nitroso-compound;
4-(2-aminoethyl)-6-diazo-2,4-cyclohexadienone (cancerígeno) = tyramine + nitrite + sugars (7)
Zelje vsebuje tiocianate:
strupeni derivati (29) tetrahidro-beta-carboline = isothiocyanate + tyramine / serotonine etc.
Snovi ki niso HCA: zelenjava vsebuje tudi flavonoide:
Mutagenic glycosides (30) = flavonoïds + heat
HCA znova
Delujejo kot neurotransmiterji. Nekatere HCA kot na primer beta-carbolini lahko neposredno vplivajo na nevrotransmiterske receptorje, na primer benzodiazepine. To se zgodi preprosto zato, ker jih telo samo proizvaja, beta carbolini kot proizvod organizma delujejo kot živčni prenašalci. HCA lahko zasede tudi mesto delovanja drugih nevrotransmiterjev, kot na primer serotonina in dopamina, zlasti, kadar so ti nevrotransmiterji nastali iz enakih aminov.
Nekaj primerov:
3-metoksikarbonil-beta-karbolin deluje skozi različne receptorje (31) in poveča izločanje dopamina in hkrati njegovo degradacijo ter fizični stres (32). Spodbuja "iracionalno agresivno vedenje“ (33) in zmanjšuje socialne interakcije (34).
3-etoksikarbonil-beta-karbolin je hipnotičen in anestetičen (35), ter zavira odnos do raziskovanja (36) in socialne interakcije (37), pri dominantnih osebah vzpodbuja agresivno vedenje in zavira spolno slo (38), zviša raven epinefrina (39) in kortizola, krvni tlak in srčni utrip (40), ter poveča izločanje dopamina in njegovo degradacijo (41), in povzroča fizični stres.
3-hidroksimetil-beta-karbolin, čeprav sicer deluje hipnotično (42), negativno vpliva na spanje (43).
3-N-beta-karbolin metilcarboxamid spodbuja malomarnost (44) in agresivno obnašanje (45), ter zavira spolno slo (46). Na splošno zavira delovanje (47), vendar lokalno stimulira izločanje noradrenalina (48), povečuje izločanje glutamata (49), ACTH in snov P (50), povzroča zvišanje krvnega tlaka (51) in čeprav je anestetik (52), povzroča fizični stres (53).
3-metilkarbonil-6,7-dimetoksi-4-etil-beta-carbolin blokira receptorje GABA (54), povečuje nivo GABA in glicina, znižuje ravni glutamata in aspartata (55), poveča izločanje kortikosterona, epinefrina in noradrenalina (56), zmanjšuje izločanje serotonina (57) in poveča aktivnost receptorjev norepinefrina. (58), prispeva k učinka kokaina (59), povzroča tesnobo (60) in preprečuje delovanje imunskega sistema (61).
3-etitkarbonil-6-benziloksi-4-metoksimetil-beta-karbolin je sedativ (62), povzroča amnezijo (63) in zavira interakcijo beta-estradiol-LH (luteinizirajoči hormon) (64).
3-etilkarbonil-5-benziloksi-4-metoksimetil-beta-karbolin močno stimulira apetit. (65).
3-etilkarbonil-5-izopropil-4-metil-beta-karbolin povzroča težave, utrujenost (66), zaspanost (67), in zmanjšuje socialne interakcije (68).
Poleg beta carbolinov kuhane živila vsebujejo še tetrahidro-beta-carboline (69).
Tetrahidro-beta-karbolin poveča željo po alkoholu (70), povzroča hitri srčni utrip in visok krvni tlak (71) enako, kot 5-metoksi-tetrahidro-beta-karbolin in 5-hidroksi-tetrahidro-beta-karbolin poveča raven prolaktina ki vplivajo na serotoninske receptorje (72).
6-metoksi-tetrahidro-beta-karbolin poveča izločanje ACTH, noradrenalina in zmanjša izločanje serotonina ter rastnega hormona (73).
2-fenilpirazol (4,3-c) kinolin-3-(5H)-ena je pomirjevalo (74), poveča koncentracijo kortikosterona (75) in zmanjšuje sposobnost receptorjev benzodiazepinskih receptorjev v možganih (76).
HCA povzročajo raka
En del v procesu povzročanja raka pripada mutagenim škodljivim snovem katere v celicah poškodujejo specifične fragmente DNA. Nekateri HCA v kuhani hrani so mutageni (povzročajo raka). Poškodbe DNK se povečujejo linearno s povečanjem vnosa HCA (77).
Raven rakotvornosti HCA je odvisna od vsebnosti dušika katerega vsebujejo. (78).
Soli, beljakovine in nitriti (pri rastlinah), omogočajo tvorbo dušika in ta reagira s HCA. HCA obogatene z dušikom so še bolj rakotvorne (79).
Nekatere izmed najbolj razširjenih mutagenih HCA v kuhani hrani so:
pyridoindol (80) (amino-gamma-carbolin),
2-amino-9H-pirido(2,3-b)indol (81) (amino-alpha-carbolin),
2-amino-3-methil-9H-pirido(2,3-b) (82),
3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole (83),
3-amino-1-methyl-5H-pyrido(4,3-b)indole (84),
1-methyl-3-carbonyl-1,2,3,4-tetrahydro-beta-carboline (85).
4-aminobiphenyl (86),
4,4 -methylenedianiline (87),
3,2'-dimethyl-4-aminobiphenyl (88),
1,2-dimethylhydrazine (89),
phenil-hydroxylamine (90),
O-acetyl-N-(5-phenyl-2-pyridyl)-hydroxylamine (91),
2-amino-3-methylimidazo(4,5-f)quinoline (92),
2-amino-3-methylimidazo(4,5-f)quinoxaline (93),
2-amino-3,4-dimethylimidazo(4,5-f)quinoline (94),
2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline (95),
2-amino-3,4,8-trimethylimidazo(4,5-b)pyridine (96),
2-amino-3,4,8-trimethylimidazo(4,5-f)quinoxaline (97),
2-amino-3,7,8-trimethylimidazo(4,5-f)-quinoxaline (98),
2-amino-n,n,n-trimethylimidazo-pyridine (99),
2-amino-n,n-dimethylimidazopyridine (100),
2-amino-4-hydroxymethyl-3,8-dimethylimidazo-(4,5-g)-quinoxaline (101),
2-amino-1,7,9-trimethylimidazo-(4,5-g)-quinoxaline (101),
2-amino-1-methyl-6-phenylimidazo-(4,5-b)-pyridine (102).
Povzročajo bolezni možganov
Nekateri HCA so neposredno toksične za možgane, kot skupina kinolinov ki vstopijo v možgane v procesu transportnega sistema dopamina (103).
Drugi pogosti HCA (kot piridini (104) in beta-carboline (105)) postanejo toksični za možgane potem ko se že delno razgradijo v delovanjem različnih encimov (106) v telesu. Izvorno ti encimi morajo dejansko zaščititi možgane pred strupenimi snovmi, ampak del HCA je (po nesreči) preoblikovan v najbolj strupeno snov (107).
Očitno je, da mati Narava ni imela v načrtu HCA iz kuhane hrane...
Piridini lahko okupirajo le dopaminergične receptorje (108), in so zato strupeni le za te receptorje (prejemnike). Delno razgrajeni piridini so bolj strupeni od prvotnih, izvirnih (109), vendar ti zadnji zmanjšajo koncentracijo dopamina (110), norepinefrin (111) in pretežni del serotonina (112).
Uničenje možganskih receptorjev v možganih povzroči bolezni živčnega sistema kot je Alzheimerjeva bolezen, Parkinsonova bolezen in shizofrenija.
Nekateri HCA ki so toksični za možgane:
3-N-butylcarbonyl-beta-carboline (113)
3-N-methylcarboxamide-beta-carboline (113)
2-methyl-1,2,3,4-tetrahydro-beta-carboline (114)
2-methyl-1,2,3,4-tetrahydro-isoquinoline (114)
quinolinate (115)
quisqualinate (116)
tetrahydroisoquinoline (117)
1-benzyl-tetrahydro-isoquinoline (117)
N-methyl-(R)-salsolinol (118)
N-methyl-6-methoxy-1,2,3,4-tetrahydro-isoquinoline (119)
6-methoxy-1,2,3,4-tetrahydro-isoquinoline (119)
2,4,5-trihydroxyphenylalanine (120)
6-hydroxy-dopamine (121)
N-methyl-4-fenyl-1,2,3,6-tetrahydropyridine (122)
1-methyl-4-fenyl-1,2,3,6-tetrahydropyridine (123)
1-methyl-4-fenyl-1,2,5,6-tetrahydropyridine (124).
4-fenyl-1,2,3,6-tetrahydropyridine (125)
4-fenylpyridine (125)
3-acetylpyridine (126)
1-methyl-4-phenyl-1,4-dihydropyridine (127)
1-methyl-4-cyclohexic-1,2,3,6-tetrahydropyridine (128)
1-methyl-4-(2'-methylfenyl)-1,2,3,6--tetrahydropyridine (129)
1-methyl-4-(2'-ethylfenyl)-1,2,3,6-tetrahydropyridine (130)
1-methyl-4-(3'-methoxyfenyl)-1,2,3,6-tetrahydropyridine (131)
1-methyl-4-(methylpyrrol-2-yl)-1,2,3,6-tetrahydropyridine (132)
Piridini ustvarjajo strupene oksidacijske radikale (133) in zmanjšujejo koncentracijo antioksidantov (134), dodatno jemanje antioksidantov ne more preprečiti poškodbe možganov, katere proizvajajo piridini (135).
Aditivi
Aditivi služijo predvsem dejstvu, da ima „napačna hrana“ (nenaravna, termično obdelana) daljšo življenjsko dobo (da lahko ostane na policah mesece, celo leta) in povzročajo hud apetit (torej, da jeste več kot bi sicer).
Kemijske arome na primer, so sestavljene večinoma iz koncentriranih beljakovin, katerim je dodano veliko beta-carbolinov ki povzročajo hudo zasvojenost s hrano kateri jih dodajo (prehranska industrija) - to pomeni, da jeste več hrane, kot je organizem potrebuje, ker je taakooo okusna...
Kakšen je torej izhod iz sveta bolezni in navideznega zdravljenja z drogami kemično-farmacevtske industrije, operativnih posegov in elektro-kemo-terapij (kot posledica napačnega načina hranjenja in življenja nasploh), v skladu z doktrino alopatskih "doktorjev" Rockefellerjeve medicinske junk-znanosti v navezi z mogočno in zelo pokvarjeno kemično-farmacevtsko industrijo?
Najboljša možnost je optimalna hrana! Optimalna prehrana, skupaj z drugimi principi optimalnega življenjskega sloga omogoča človeškemu organizmu optimalno delovanje, brez stopnjevanja toksikoze; na osnovi toksikoze dobimo reakcije organizma s simptomi, katerim – ko postanejo kronični, doktorji medicine dajejo imena v mrtvem latinskem jeziku in tako (kronični) simptomi postanejo bolezni...
Ni boljšega načina za trajno, najvišjo stopnjo zdravja in srečo (136).
Viri:
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