• Maillard molecules and heterocyclic amines (HCAs)
  • How the Maillard reaction(s) occur
    
  • Are Maillard molecules unnatural?
    
  • How important is genetic adaptation regarding cooking?
    
  • Antinutritional properties of Maillard reaction products
    
    • Lysine availability
      
    • Effect of Maillard products on vitamins
      
    • Effect of Maillard products on minerals

• Maillard molecules and HCAs: realistically assessing the risks
  • Do Maillard products carry potential risks for mutagenicity and carcinogenicity?
    
    • Mutagenicity and heterocyclic amines
      
    • Heterocyclic amines and cancer risk: lab vs. real-world conditions
      
    • Mutagenicity/carcinogenicity of Maillard reaction products
      
    • Other factors influencing carcinogenesis
      
  • Allergenicity
    
  • Risks for the vascular system and the kidney?

• Polycyclic aromatic hydrocarbons (PAHs) and sensitivity to cooking method

• Natural toxic constituents in food, and effect (or absence of effect) of cooking
  • Mycotoxins
    
  • Beans
    
  • Grains
    
  • Egg whites
    
  • Mushrooms
    
  • Potatoes
    
  • Spinach and rhubarb
    
  • Cyanogenic glycosides
    
  • Taro
    
  • Parsnips
    
  • Flavonoids
    
  • Alfalfa sprouts
    
  • Other examples (brief)

• Other toxic effects of cooking
  • Heated milk protein
    
  • Heated fats

• Lesson of the Pottenger's Cats experiment: cats are not humans

• Digestive leukocytosis: what a close reading of Kouchakoff reveals

• Conclusion: assessing the risks of cooking by-products in context

SEE REFERENCE LIST

SEE TABLE OF CONTENTS FOR: PART 1 PART 2 PART 3

GO TO PART 1 - Is Cooked Food "Toxic"?

GO TO PART 2 - Does Cooked Food Contain Less Nutrition?

GO TO PART 3 - Discussion: 100% Raw vs. Predominantly Raw

Back to Research-Based Appraisals of Alternative Diet Lore