Cooking denatures protein - Lower heat sources bring up the temperature of the meat more uniformly than hotter heat sources

Lower heat sources bring up the temperature of the meat more uniformly than hotter heat sources.

Getting the center cooked while not overcooking the outside—has to do with the rate at which heat energy is transferred to the core of a food. Since cooking applies heat to foods from the outside in, the outer portions will warm up faster, and because we want to make sure the entire food is at least above a minimum temperature, the outside will technically be overcooked by the time the center gets there. This difference in temperature from the center to outer edges of the food is referred to as a temperature gradient.

All parts of our example steak are not going to to reach temperature simultaneously. Because grill environments are hotter than ovens, the temperature delta between the environment and the food is larger, so foods cooked on the grill will heat up more quickly and have a steeper temperature gradient.

Carryover

Carryover in cooking refers to the phenomenon of continued cooking once the food is removed from the source of heat. While this seems to violate a whole bunch of laws of thermodynamics, it’s actually straightforward: the outer portion of the just-cooked food is hotter than the center portion, so the outer portion will transfer some of its heat into the center. You can think of it like pouring hot fudge sauce on top of ice cream: even though there’s no external heat being added to the system, the ice cream melts because the hot fudge raises its temperature.

Lower heat sources bring up the temperature of the meat more uniformly than hotter heat sources.

https://www.oreilly.com/library/view/cooking-for-geeks/9781449389543/ch04.html

In summary, nutritional value of legumes, meats, fish, grains/cereals, and vegetables [with oil] is improved by slow cooking. 

Many books have been written on this topic. In the popular press a good and recent example is 'Cooked' by Michael Pollan. Cooking, or food preparation using heat, is considered by anthropologists to be a positive influence in human evolution. Nutritionally, cooking techniques are very different. While some nutrients are heat sensitive, particularly those in fruit, slow cooking at low heat improves bioavailability of various essential nutrients, e.g. preformed vitamin A from meat, and beneficial phytochemicals, e.g. carotenoids from vegetables and leafy greens, particularly in the presence of fat or oil, such as olive oil.

Furthermore, as mentioned in Munira Husain's excellent response to your comment and query 'Cooking is required not only for destroying microorganisms, but it also denatures many natural toxicants, enzymes, facilitates chemical reactions and enhances food palatability - taste, texture, flavor, digestibility and assimilation, which are most vital for proper nutrition.'

However, some domestic cooking techniques - browning, smoking and charring - create undesirable by-products, such as advanced glycation products. Many industrial cooking techniques have created foods with high concentrations of undesirable products, such as trans-fats and high-fructose corn syrup.

In summary, nutritional value of legumes, meats, fish, grains/cereals, and vegetables [with oil] is improved by slow cooking. By contrast, nutritional value of most fruits is not improved by cooking. One cuisine that embodies these cooking concepts is the traditional Greek Mediterranean diet, as explained in the recent book 'The Mediterranean Diet' by Catherine Itsiopoulos.

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7th Nov, 2013

Aman Paul

Protix, Netherlands

The best thing is to classify foods into 3 categories:

1. Foods in which cooking destroys important nutrients (fruits, non starchy vegetables, etc)

2. Foods in which cooking destroys some of important nutrients (starchy vegetable, milk, meat, etc)

3. Foods in which cooking has no effect on nutrients (most of the cereals)

So we start from the third category, we can see that there is almost no effect of cooking on nutrients so we dont need to tailor new methods. For the second category we need to optimize existing methods or develop new methods to prevent nutrient spoilage. For the first category its always better to go for minimal processing.

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13th Nov, 2013

slow cooking at low heat improves bioavailability of various essential nutrients

Laima Brazionis

University of Melbourne

Many books have been written on this topic. In the popular press a good and recent example is 'Cooked' by Michael Pollan. Cooking, or food preparation using heat, is considered by anthropologists to be a positive influence in human evolution. Nutritionally, cooking techniques are very different. While some nutrients are heat sensitive, particularly those in fruit, slow cooking at low heat improves bioavailability of various essential nutrients, e.g. preformed vitamin A from meat, and beneficial phytochemicals, e.g. carotenoids from vegetables and leafy greens, particularly in the presence of fat or oil, such as olive oil.

Furthermore, as mentioned in Munira Husain's excellent response to your comment and query 'Cooking is required not only for destroying microorganisms, but it also denatures many natural toxicants, enzymes, facilitates chemical reactions and enhances food palatability - taste, texture, flavor, digestibility and assimilation, which are most vital for proper nutrition.'

However, some domestic cooking techniques - browning, smoking and charring - create undesirable by-products, such as advanced glycation products. Many industrial cooking techniques have created foods with high concentrations of undesirable products, such as trans-fats and high-fructose corn syrup.

In summary, nutritional value of legumes, meats, fish, grains/cereals, and vegetables [with oil] is improved by slow cooking. By contrast, nutritional value of most fruits is not improved by cooking. One cuisine that embodies these cooking concepts is the traditional Greek Mediterranean diet, as explained in the recent book 'The Mediterranean Diet' by Catherine Itsiopoulos.

https://www.researchgate.net/post/Food-cooking-degrades-around-30-40-of-nutrition-So-what-is-the-way-to-preserve-the-nutrition-of-food

chicken can cook as quickly as 10 minutes (skinless chicken breasts) to as much as 30 minutes (mixed chicken parts, specially from a large chicken).

Contrary to what you may think, chicken takes the same amount of time to cook, whether the cook is Indian or European or Chinese. Or which country the kitchen is located in.

The two major variables in cooking time are which part of the chicken you're cooking, and the age of the bird.

Chickens get tougher as they age. If you live in a western country, your chicken probably comes from a factory farm and the age of slaughter is standardized and uniform. The meat will usually be tender and will cook fast, unless you buy an atypically large bird instead of the standard broiler. In Asian countries, chickens may be less standardized and more variable. You can tell if a bird is older by looking at the raw meat, which will be tougher and stringier.

The part of the chicken matters. Chicken breasts are usually more tender because chickens don't fly much and those muscles don't see hard exercise. Chicken legs and drumsticks are harder working muscles and take longer to cook.

Skin-on chicken will take longer to cook than skinless chicken because skin is an insulator and delays heat from entering. Conversely, bone-in chicken cooks faster because bone is a conductor and helps heat penetrate.

Generally, these differences are minor and people account for them by slight overcooking.

One difference in Indian recipes is that they often deliberately overcook the chicken. Overcooking dissolves connective tissue, separating muscle fibers and allowing the spicy gravy to soak in and flavor the meat. Western cooks have more of a fetish for cooked "just right". One reason why Indians care less about this is because the majority of recipes stew the chicken in liquid, so overcooking won't dry the meat and make it less juicy. If you're baking or dry roasting, you should care more about not overcooking.

In my kitchen, chicken can cook as quickly as 10 minutes (skinless chicken breasts) to as much as 30 minutes (mixed chicken parts, specially from a large chicken). This is stewing time only, I am not counting time used in roasting the meat with the masala and bringing the liquid to a boil. Make sure the pot is covered with a tight-fitting lid and the stove maintains a proper simmer throughout.

Dry cooking always takes longer than moist cooking. In a 350 F oven, it takes at least 25 minutes even for a single layer of drumsticks. A whole chicken roast can easily take an hour.

Deep frying is fastest, and can take as little as 5 minutes for chicken parts. Whole chicken may take 10-15 minutes.

Because of these variables, nobody can give you an exact time accurate to the minute. The best advice is to be consistent - use the same pot, lid, stove, heat setting, so you can learn how your equipment works. And always check for doneness beginning 5-10 minutes before you think it'll be ready, so you can turn off the heat at the right time.

Signs of doneness include:

• the chicken will no longer have any hint of pinkness, it'll be dark brown

• If you slide a knife tip into some thick meaty part, it will slide in easily without meeting resistance

• but the chicken pieces will still be intact and not falling apart.

If all this is too much trouble, buy a meat thermometer with a long probe, stop cooking when the internal temperature reaches 160-165 F.

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don't boil chicken. For the sake of good tasting chicken, just roast it 

Aiden Doak

, lives in Living On A Cardboard Box

Answered October 5, 2018

What r u doing, u don't boil chicken. For the sake of good tasting chicken, just roast it and it'll taste fine

Damien Kendall

October 11, 2018

I was going to say the same thing. Boiling a chicken is disgusting.

https://www.quora.com/How-long-does-chicken-need-to-be-boiled-to-be-cooked-all-the-way-through

Cooking Rice - traditional method of using water to boil rice and discarding the water

The video shows traditional method of cooking rice. Rice is washed with water. Then, washed rice is added to boiling water. After the rice is cooked (i.e. not too soft. just enough soft that when pressed with fingers, the rice gets pressed).

Comments

Selva C
6 months ago
Thank you mam. Nice explanation as usual.  Just want to add one point for everyone's benefit. The real reason behind to go with the approach is to have sufficient quantity of water in rice compared to cooker. As per siddha/ayuerveda, lack of water in rice/dhal or any grain will lead to vata(air) imbalance in body. This is the reason rice cooked in pressure cooker goes dry easily compared to this method and same happens inside the body when we consume. This is the finest approach to cook any grain or dhal. Thank you


https://www.youtube.com/watch?v=9Ok6dhqa9f8


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Nagalaxmi Visveswaran
3 months ago
White rice has no calories but also has no fiber,no vitamin-B ,minerals all get removed in husk form by refining process so we anything out of it .empty calories,it makes you eat more rice ,but brown rice or red rice  are rich in fiber and everything that body needs,it won't make you eat more ,because they unpolished rice even it get rancid very quickly than white rice because even worms like brown rice ,😂,😱😥😏😒😳🙏

***

Abkhasians - the long-living peoples (110-130 yrs) - Goat cheese, yogurt, wine, lots of garlic, mashed lima beans, NO MEAT STOCK

The Abkhasians had a way of life that is out of reach for modern man, or so it seems! One of the arguments that is often used to promote modern medical technology (vaccinations etc) is that we are living to be much older than we used to. I must point out that even with all of our advanced medical technology, we still haven’t managed to extend our lives, with most of our faculties (including sexual vigor!) still intact, as long as the Abkhasians or other long-living peoples (110-130 yrs) managed to do without any of our medical intervention.

This book (Abkhasians The Long-Living People of the Caucasus), by Sula Benet, who was born in Warsaw, Poland and later got her PhD at Columbia, is a very comprehensive anthropological study of the Abkhasians culture. I’ve been curious about centenarians ever since I wrote my first paper in Culinary School years ago. Diet, culture and community are obviously all factors in the Abkhasian’s long life, the altitude, amount of exercise and harsh conditions may also play a role. The Abkhasian’s diet fits into what Dr. Weston A. Price found with traditional cultures, although it is interesting to find that they prefer to eat salad for breakfast. Perhaps this is a way to provide enzymes. They also love to drink their matzoni (like yogurt). In line with the GAPS diet or even with a more paleo type diet, the Abkhasians also used nuts quite extensively in their meals, their carbohydrates were mostly from chestnuts, lima beans or cornmeal (which would have been a later addition). They didn’t eat refined flour, oils or sugar. (Image of Abkhasian woman harvesting tea from Sula Benet’s book)

Milk was a very sacred substance for them, and milk-siblings were children who nursed from the same woman. In fact the milk-bond was as powerful as the blood-bond. The Abkhasian society was carefully set up to minimize fighting and to promote community and support within families and tribes. Perhaps our modern world could learn a lot from the way they raise their children, with the whole family supporting and encouraging them and without punishment.

The following are some of my favorite sections from Sula Benet’s book, although there are some really interesting passages that include legends and kinship rituals that I can’t include here. A dry but interesting read.

Abkhasians The Long-Living People of the Caucasus by Sula Benet 1974

Abkhasian Diet:

The Abkhasia diet does not seem to change significantly with an increase in wealth. The daily consumption of protein is an estimated seventy-three grams per person; fat, about 476 grams; and carbohydrates, about 381 grams.

Historically, milk and vegetables make up 70 percent of the Abkhasian diet.

Refined sugar is not a part of the diet. Before retiring, people who wish to have something sweet may take a glass of water with honey. During the autumn harvest, grapes are pressed for their juice, and cornmeal is added to it. The mixture is boiled for a few minutes, allowed to cool, and eaten as a pudding. Or a string of nuts may be dipped into it and dried for dessert. Fruits are dried for the winter as are chestnuts. These are cooked in milk or water, or they may be roasted and accompanied by wine.

Matzoni (Cultured milk):
Abkhasians, young and old, drink one or two glasses of matzoni (Caspian Sea Yogurt) a day. This variety of fermented milk has been used among Caucasian people for many centuries and probably originated in this part of the world. Matzoni is made from the milk of various animals, such as cows, goats and sheep. It has nutritional and physiological value similar to other cultured milks.

Matzoni has low curd tension, which means the curd breaks up into extremely small particles which facilitates its digestion. The fermentation is usually started through the use of matzoni grains, which in appearance resemble small, spongy grains of rice. These masses consist of milk constituents and microorganisms in particular, Bacillus caucasicum and Streptococcus A.

Matzoni can also be produced by adding a few spoonfuls of the previous batch to fresh milk, either skimmed or whole. Fresh cottage cheese without preservatives will work too.

In appearance and taste, matzoni is very much like buttermilk. It has a high food value, and according to Soviet physicians, therapeutic properties as well, especially in the case of intestinal disorders.

Wild pears are cooked into a thick syrup, with no additives, until it resembles jam. This syrup is then used like honey in cooking. Pear jam is also added to hot water and given to sick people to induce sweating which they believe is curative.

Vegetables are served cooked or raw, but are most commonly pickled. A favorite dish eaten almost every day is baby lima beans, cooked slowly for hours, mashed and flavored with a sauce of onions, green peppers, coriander, garlic and pomegranate juice. For memorial rituals lima beans are cooked with crushed walnuts.

Nuts are used in large quantities, grated or crushed for cooking, or eaten whole. Almonds, pecans, walnuts, beech nuts and hazelnuts are cultivated along the coast and in the foothills. Chestnut trees grow wild and profusely, as do many other small wild nut trees. The local population collects large supplies of chestnuts for the winter. They are stored in a special place in the household where they can dry well, and then are used through the winter as needed. A particularly tasty dish, made of chestnuts, is a great favorite of the people. The chestnuts are shelled and then cooked for a long time until they resemble a thick mash. After that assorted nuts such as almonds, pecans, beechnuts, or hazelnuts are added to the mash. The mixture is then served directly upon a wooden table top. A small dent is pressed into each serving of chestnut mash and a small amount of nut oil is poured into the depression.

Toward the end of World War II, nuts were exported from the Caucasus and the people did not have enough for their own needs. Most of Abkhasian food in one way or another is flavored with nuts, never butter. They also serve nuts made in a special way along with vodka, as we would serve hors d’oeuvres.

Abkhasians eat many plants which grow wild in their region, such as the barberry (Barberis vulgaris). This they combine with damson plums and tomatoes for a delicious sauce.

Large quantities of garlic, both cooked and raw, are consumed daily, because Abkhasians like the taste and believe it has medicinal properties.

When meat is boiled, the stock is discarded, since the elders consider it harmful to the constitution. Meat is roasted in open fires on spits and skewers–either wooden or metal. Pomegranate juice is used for basting, enhancing the aroma and adding a reddish color. Though fish abound in the rivers and Black Sea, the people rarely eat them.

In general, foods are cooked without salt or spices, except for adzhika, a hot sauce made of red pepper, salt, dill, garlic, coriander, onions, nuts, damson plums, tomato and beet greens. This mixture is carefully ground on a flat surface with a round stone. The product is aromatic and bitter.

The Abkhasians usually begin breakfast with a salad of green vegetables freshly picked from the garden. During the spring, it always consists of watercress, green onion, and radishes. In summer and winter, tomatoes and cucumbers are most popular, while winter salad consists of pickled cucumber and tomatoes, radishes, cabbage, and onions. Dill and coriander may be added but no dressings are used. The salad is followed by a glass of matzoni. At all three meals the people eat their “beloved abista” (cornmeal mash), always freshly cooked and served warm with pieces of homemade goat cheese tucked into it.

Abkhasians never eat or drink until they are stuffed, for such excessiveness is considered very unbecoming. From childhood on, one learns that in eating, as in all other aspects of Abkhasian life, moderation is valued above all other virtues.

Soviet medical authorities who have examined the Abkhasians and their diet feel it may well add years to their lives. Metchnikoff, the well-known Russian biologist, has suggested that the matzoni and pickled vegetables, and probably the wine, counteract toxic effects of the accumulated products of metabolism in the body and indirectly prevent the development of arteriosclerosis. They also have remarkable hearing. (p23-26)

Milk Siblings (Atalyk):

The term atalyk is used in ethnographic literature to describe a custom once practised in the Caucasus. A boy or girl, shortly after birth, was usually given by a family of greater and social standing to one of a lesser position. However, families of equal standing could do so as well.

The child and his milk siblings (that is the children who were nursed by the same woman) were taught the same customs, skills, and manners, so that an Abkhasian peasant knew as much as a prince.

The link established between two families, one of which received the child of another, was considered sacred and even stronger than the bond of blood. Inter-marriage between the two families, their relatives, and any people of the same surname was immediately forbidden.

When the child came of age, his return home to his natural parents was celebrated by a great feast. His duty to his milk siblings and family continued for life. He protected them from any danger, and came to their assistance in time of need. In fact, all blood and ritual relationships involve lifetime obligations, and ritual kinship is not established lightly. By contrast, merely a sexual relationship, can be dissolved.

This system of milk-siblings served to cement ties between different families, to reduce the distance between social classes, to ensure uniformity of culture, and to make peace between feuding families. In the past, when a family was engaged in a feud and feared retaliation, they would sometimes kidnap a child and declare that they were going to raise it, thus automatically ending the hostilities. The parents of the child could not reclaim it and continue the feud, since the child in all probability had already been nursed, and milk is considered a sacred substance. (p57-58)

Abkhasians are known to perform the ritual with wild animals which have been annoying their homes and livestock in order to gain the goodwill of the animal. I was told that in the community of Khlou, in the region of Khodor, a wolf often attacked the cows and lambs of a shepherd in the village. In desperation, the shepherd when to search for his enemy. It turned out to be a she-wolf with a litter of cubs. He killed the she-wolf but took the little ones to his house, and when they grew up he let them go free, hoping that as their milk-father, he would be immune to wolves and that they could not possibly harm him.

It is said that the shepherd even performed the ritual, his wife sitting on a chair and permitting the cubs to touch her breasts, giving them the status of sons. Since then, the story goes, the wolves never touched his cattle and the shepherd never killed wolves. Mindful of his forest family, he always left some food in the forest for them.

The theme to milk relatives appears frequently in Abkhasian folklore. People felt that it was quite possible to make anyone a milk relative, from a wolf to a god. -p61

Childrearing:

A parent expresses disapproval by withholding praise, which is otherwise very generously dispensed. The Abkhasian concept of discipline, considered necessary and good for children, in not intertwined with the concept of punishment. Abkhasians feel taht physical punishment induces disrespect. This may be the reason for so little resentment between the generations: the Abkhasian method of discipline does not allow for the development and expression of even the mildest forms of sadistic impulse. Also, with no threat of punishment there is less attempt on the part of the child to see how far he can go. -p69

Sexuality:

The Abkhasians expect to live long and healthy lives. They feel that self-discipline is necessary to conserve their energies instead of grasping what sweetness is available to them at the moment.

The general opinion among Abkhasians is that regular sexual relations should start late in life, because abstinence will prolong sexual potency and promote wellbeing. Postponement of satisfaction is not deemed frustrating but, rather, a hopeful expectation of future enjoyment. A continuation of sex life into old age is considered as natural as maintaining a healthy appetite or sound sleep. Abkhasians do not think that there is any reason why increased years should stip them of so human a function.

Among the aged, there are no bachelors or spinsters. Celibacy is regarded to a certain extent, as abnormal, antisocial, and contrary to human nature. In one study, only one elderly spinster in the village of Shroma could be found. Very often, the old people give their good family life and late marriages as some fo the reasons for their longevity. Many of the Abkhasian aged got married between the ages of forty and fifty, which was considered quite normal in former times, and stayed married for fifty, severnty, or even eighty years. There are quite a number of instance where both husband and wife are still alive, and often the husband is older by twenty to thrity years. At present, to the consternation of the elders, young people tend to marry in their middle twenties, instead of waiting until the more “proper” age of thirty.

Despite the elaborate rules–perhaps, in part, because they are universally accepted–sex in Abkhasia is considered a good and pleasurable thing when it is strictly private. As difficult as it may be for the American mind to grasp, it is also guiltless. It is not repressed or sublimated into work, art, or religious-mystical passion. It is not an evil to be driven from one’s thoughts. It is a pleasure to be regulated for the sake of one’s health–like a good wine. -p86

https://www.helladelicious.com/blog/2011/08/diet-and-culture-of-abkhasian-centenarians/ 

Pottenger - Cooking destroyed amino acids; Raw meat is to be preferred

https://en.wikipedia.org/wiki/Francis_M._Pottenger,_Jr.

Francis M. Pottenger, Jr.

From Wikipedia, the free encyclopedia

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Francis M. Pottenger, Jr. (1901–1967) was the son of Francis M. Pottenger, Sr., the physician who co-founded the Pottenger Sanatorium for treatment of tuberculosis in Monrovia, California.

He completed his residency at Los Angeles County Hospital in 1930 and became a full-time assistant at the Sanatorium. From 1932 to 1942, he also conducted what became known as the Pottenger Cat Study.

In 1940, he bought some of the cottages from the Monrovia sanatorium and founded the Francis M Pottenger, Jr. Hospital. Until closing in 1960, the 42-bed hospital specialized in treating non-tubercular diseases of the lung, especially asthma.

Contents

  [hide] 

• 1Work
• 2Pottenger's cats
  • 2.1Meat study
  • 2.2Milk Study
• 3References
• 4Books
• 5External links

Work[edit]

One particular question that Pottenger addressed in his study had to do with the nutritive value of heat-labile elements — nutrients destroyed by heat and available only in raw foods.

He applied the principles of nutrition and endocrinology early in his practice. Dr. Pottenger was a pioneer in using crude extracts of adrenal cortex as supplements to treat allergic states and exhaustion. In his treatment of respiratory diseases such as TB, asthma, allergies and emphysema, he always highlighted proper diet based on the principles discovered by Weston Price. At his hospital, he served liberal amounts of liver, butter, cream and eggs to convalescing patients.^{[citation needed]}

Pottenger's cats[edit]

Pottenger used donated laboratory cats to test the potency of the adrenal extract hormones he was making. The adrenal glands of these cats were removed for the experiments. He was feeding the cats a supposedly nutritive diet consisting of raw milk, cod liver oil and cooked meat scraps of liver, tripe, sweetbread, brains, heart and muscle.^{[citation needed]} When the number of donated cats exceeded the supply of food available, Pottenger began ordering raw meat scraps from a local meat packing plant, including organs, meat, and bone; and fed a separate group of cats from this supply. Within months this separate group appeared in better health than the cooked meat group. Their kittens were more energetic and, most interestingly, their post-operative death rate was lower.^{[citation needed]} At a certain point, he decided to begin a controlled scientific study. Pottenger conducted studies involving approximately 900 cats over a period of ten years, with three generations of cats being studied.

Meat study[edit]

In one study, one group of cats was fed a diet of two-thirds raw meat, one-third raw milk, and cod-liver oil while the second group was fed a diet of two-thirds cooked meat, one-third raw milk, and cod-liver oil. The cats fed the all-raw diet were healthy while the cats fed the cooked meat diet developed various health problems.

• By the end of the first generation the cats started to develop degenerative diseases and became quite lazy.^{[citation needed]}*By the end of the second generation, the cats had developed degenerative diseases by mid-life and started losing their coordination.
• By the end of the third generation the cats had developed degenerative diseases very early in life and some were born blind and weak and had a much shorter life span. Many of the third generation cats couldn't even produce offspring. There was an abundance of parasites and vermin while skin diseases and allergies increased from an incidence of five percent in normal cats to over 90 percent in the third generation of deficient cats. Kittens of the third generation did not survive six months. Bones became soft and pliable and the cats suffered from adverse personality changes. Males became docile while females became more aggressive.^{[citation needed]} The cats suffered from most of the degenerative diseases encountered in human medicine and died out totally by the fourth generation.^{[citation needed]}

At the time of Pottenger's Study the amino acid taurine had been discovered but had not yet been identified as an essential amino acid for cats. Today many cats thrive on a cooked meat diet where taurine has been added after cooking. The deficient diets lacked sufficient taurine to allow the cats to properly form protein structures and resulted in the health effects observed. Pottenger himself concluded that there was likely an "as yet unknown" protein factor that may have been heat sensitive.^{[citation needed]}

Milk Study[edit]

In another study, dubbed the "Milk Study," the cats were fed 2/3 milk and 1/3 meat. All groups were fed raw meat with different groups getting raw, pasteurized, evaporated, sweetened condensed or raw metabolized vitamin D milk. The cats on raw milk were the healthiest while the rest exhibited varying degrees of health problems similar to the previous cooked meat study.^{[citation needed]} This particular Pottenger cat study has been cited by advocates of raw milk as evidence that it is likely healthier for humans than pasteurized milk.

References[edit]

Books[edit]

• Pottenger's Cats: A Study in Nutrition. ISBN 0-916764-06-0
• Fundamental Chemistry in Lab. ISBN 0-673-07877-9

External links[edit]

• Price-Pottenger Nutrition Foundation web site.
• Francis M. Pottenger, MD and "The Hazards of a Health Fetish" By Ron Schmid, ND
• Lesson of the Pottenger's Cats experiment: cats are not humans (a review of raw foodist claims on Pottenger's Cats experiment)