It seems that there is also a health factor in the meat which is destroyed with the heat.
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This opens a new can of worms. How should we process the meat? No heat, low heat, flash heat?
Though Schultz, Gray and Robinson believe that meat contains a new vitamin, and though we suggested that possibility in 1939, we have not yet felt certain as to the actual material destroyed. We have found that the heat labile factor is present in all raw meat but especially in brain, liver, fat, and heart. It is present in high grade raw milk and raw butter from pasture-fed cows, but it is not present in appreciable amounts in the raw milk of dry-fed cattle. It is apparently present in seeds, sprouts of all kinds, and in rapid-growing young green grasses. The best vegetable source commercially available that we have found is the solvent-processed soybean lecithina in which the heat of processing is not excessive. The factor is largely destroyed when milk or cream is pasteurized, when meat is cooked, or when soybean lecithin has been produced by methods using high heats.
The factor is readily destroyed by all processes of canning and pasteurizing and by most methods of crushing or grinding seeds and cereals, as the temperatures evolved in these processes usually run from 150°F to 250°F or more. It is also removed from our food by the usual procedures of clarifying and refining.
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We have found experimentally that in the heat processing of food for animals (cats and rats), certain factors that are essential to the proper maintenance of skin tone, vascular tone, reproduction, development of the bones, maintenance of the natural form, and the prevention of allergic-like manifestations are destroyed. Furthermore, we have found that by avoiding the destructive effects of heat in the preparation of food, we have been able to relieve many clinical manifestations. In this communication we are reporting only the effects on the skin.
The factors destroyed apparently occur in all raw meats, particularly in the fats, but they are especially useful as found in brain, liver and heart muscle. Vegetable lecithins that have not been exposed to temperatures exceeding 135°F have also proven useful. These factors are lacking in fats and oils have been subjected to high heat in processing and are not found in therapeutic amounts in pasteurized milk or in butter from pasteurized cream. Although we are reporting the action of these factors upon the skin only, they affect the entire metabolism of the individual.
The Therapeutic Value of a Thermo-Labile Factor Found in Fats, Particularly the Lecithins, in Dermatoses | Price-Pottenger
Though we speak in general of fats, carbohydrates, and proteins as if they were single entities, each term represents only classes of protoplasm which are further broken into groups and sub-groups by their
The Effect of Heat Processing of Food on the Dento-Facial Structures of Experimental Animals | Price-Pottenger
We performed a feeding experiment with cats in our laboratory a few years ago to determine the effect of heat treated foods upon growth and development. This experiment stemmed from the fact that
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The Effect of Heat Processed Foods and Metabolized Vitamin D Milk on the Dentofacial Structure of Experimental Animals | Price-Pottenger
We performed a feeding experiment with cats in our laboratory a few years ago to determine the effect of heat-treated foods upon growth and development. This experiment stemmed from the fact that we
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Heat Labile Factors Necessary for the Proper Growth and Development of Cats | Price-Pottenger
This report covers a three-year study of the effect of raw and cooked foods upon cats. The mother cats were placed on special foods four to six months before breeding. The diet of
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Nutritional Aspects of the Orthodontic Problem | Price-Pottenger
That the necessity for orthodontic care of children is evidence of developmental failure needs no proof. The factors which are responsible for this failure, however, are somewhat obscure, and can be determined only
price-pottenger.org
This opens a new can of worms. How should we process the meat? No heat, low heat, flash heat?