Author Topic: The Science of Resistance  (Read 375 times)

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Offline LePatron7

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The Science of Resistance
« on: September 08, 2016, 10:13:34 am »
Hey everyone. I'm posting here on how and why people are unaffected by potentially pathological microorganisms on raw diets.

As we all know, the more cooked a food is the more heat created intoxicants there are.

https://www.researchgate.net/profile/Christine_Swanson2/publication/13633824_Heterocyclic_amine_content_in_beef_cooked_by_different_methods_to_varying_degrees_of_doneness_and_gravy_made_from_beef_drippings_Food_Chem_Toxicol/links/0912f50b4d611b25eb000000.pdf

For example, the above link shows that well cooked meats contain about 30x more heat created intoxicants than rare meats (raw meats not mentioned). There's a nice chart there if you want to take a look.

Here is a study showing that there's a relationship between pollution and infection. The more pollution, the more risk of infection, the less pollution, the less risk of pollution.

"Experimental studies indicate that the numbers of ectoparasites such as trichodinid ciliates and monogeneans increase significantly on the gills following exposure to a pollutant, and this is supported by field data on other ciliates and monogeneans where evidence of pollution has been clearly demonstrated. There is also evidence that endoparasitic protozoons, such as myxozoons, microsporans and haematozoons, all of which are capable of proliferating in their hosts, increase substantially in prevalence and intensity when interacting with pollutants."
http://www.ncbi.nlm.nih.gov/pubmed/2069073

Heat created intoxicants can be considered pollution. Less means better immune function and more resistance to infection.

Also, since RAF dieters eat animals that are raised to eat good diets, those animals also harbor less microorganisms. Resulting in not just making contact with less, but having stronger resistance too.

"Pollutants might promote increased parasitism by impairing the host's immune response or favoring survival and reproduction of intermediate hosts."
http://www.ncbi.nlm.nih.gov/pubmed/1805675

I just thought I'd share since this could put some people's minds at ease if they're worried about the safety of raw diets.


ps. This isn't meant to scare anyone from eating cooked food here and again. I still occasionally eat cooked food. Sometimes much more during special occasions :)

pps. I have a theory that low exposure to microorganisms, as would occur on a raw diet, slowly builds resistant to 'potentially infectious' microorganisms. Ie. due to not getting an actual infection, the body develops resistance. Potentially reducing the risk of infection if a person were to make the same contact with microorganisms on a well done cooked diet.

ppps. Like Guy Claude Burger thought, that microorganisms aren't supposed to be pathogenic. I also hypothesize that microorganisms of any kind are actually opportunistic, and whether they are or aren't pathogenic is dependent on the host's physical state. Meaning microorganisms actually are only capable of causing "potentially opportunistic infections" which is totally dependent on the host. Just like say someone eating very well cooked meats might develop an infection, but someone eating very rare meats doesn't.


So eat your food and enjoy! Cheers!
"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

I suppose it is tempting, if the only tool you have is a hammer, to treat everything as if it were a nail.

Nocebo Effect - a detrimental effect on health produced by psychological or psychosomatic factors such as negative expectations of treatment or prognosis

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