This informational piece was provided by the alternative world, written by Danish chemist and dog trainer Mogens Eliasen. Or I don’t know about the informational piece, it’s more like going in the direction of a comedy sketch.
[In industrially manufactured foods] A very large part of the natural vitamins present in the ingredients have been destroyed. When heated, a large part of the enzymes, beneficial bacteria, and antioxidants are also destroyed. Minerals do not essentially get destroyed, but when heated, they change their molecular composition and can thus be unusable for the dog. Cooking also makes protein and fat more difficult to digest.
Interesting.
Except…
- Most vitamins withstand heat well. On the other hand, antioxidants such as vitamin C and vitamin E do not tolerate light or air, so drying and grinding are toxic to them.
- Enzymes are not obtained from food. Digestive enzymes are never obtained because food cannot contain them. If it did, the food in its living state – whether it’s a marigold or a cow – would digest itself. An enzyme is always specific to an animal and species.
- Bacteria do not withstand heat, but without a probiotic supplement, beneficial bacteria for digestion are rarely if ever obtained from food. Meat is always free of bacteria, sterile. If not, it is a matter of food poisoning-causing gut bacteria, decay, or external contamination, e.g., salmonella.
- The minerals in food do not change into an unusable form. Fortunately for us as well, because as consumers of cooked food, we would have gone extinct very soon after we learned to cook our food over an open fire.
- Cooking improves the digestibility and absorption of protein and fat. For this reason, for example, the digestibility of cooked egg white is about 91%, but raw is 51.
Apparently, sci-fi writers have been right, and some parallel reality exists.
