{"id":2848,"date":"2011-07-12T18:36:19","date_gmt":"2011-07-12T08:36:19","guid":{"rendered":"http:\/\/tomgrimshaw.com\/tomsblog\/?p=2848"},"modified":"2011-07-12T18:36:19","modified_gmt":"2011-07-12T08:36:19","slug":"in-todays-newsletter-from-dr-al-sears","status":"publish","type":"post","link":"https:\/\/www.tomgrimshaw.com\/tomsblog\/?p=2848","title":{"rendered":"In Today's Newsletter from Dr. Al Sears"},"content":{"rendered":"

Protein is damaged by heat. You \u201cdenature\u201d protein when you heat it for too long, or when you cook it in very high heat. The nature of the protein changes.
\nThis happens when you process or \u201ccure\u201d meat. To sterilize medical supplies and instruments they heat them to an extreme, which denatures proteins in any bacteria that may be there, destroying them.
\nPre-cooked and pre-packaged meats like hot dogs, smoked meats, lunch meats, bacon and breakfast sausage, pepperoni and lox, and especially soy proteins, are all \u201ccured\u201d the same way.
\nThey\u2019ve had their proteins sterilized. Their nutritional value has been ruined. And they\u2019re not what I would consider healthy. And when your body breaks down these cured proteins, a byproduct can combine with the nitrites used in meat processing to make nitrosamines.
\nThere are over 300 different forms of nitrosamines, and over 90 percent are cancer-causing.<\/strong>
\nSo when it comes to eating protein, I recommend following these two steps:
\nStep 1: Eat protein from a variety of natural sources. That can be anything from eating a raw egg every morning like my father would, to having a scoop of grass-fed whey protein from a pure and trusted source.
\nBesides having undenatured protein that will not form nitrosamines, they are the most bio-available kinds of protein. The least bio-available are vegetable proteins from beans, for example. But those are still better for you than protein from cured or processed meat.
\nMilk also has protein, but pasteurized milk protein is denatured. Whole, raw milk still has its proteins intact.
\nStep 2: Take the nutrients that fight nitrosamines: vitamins C and E. Scientists found vitamin C\u2019s protective power by accident. Researchers were studying nitrosamine formation caused by a drug they were testing. When they went to use a new batch, no nitrosamines were formed. They found that the new batch had been made with ascorbic acid (vitamin C) as a preservative, but the original batch had not. Vitamin E has a similar effect.
\nStudies show vitamin C works by disarming free radicals before they can damage your DNA and stimulate tumor growth.
\nWhen you add vitamin E, you increased the protection of vitamin C. As it turns out vitamin E is a “synergistic” nutrient. It needs other antioxidants to work best. It\u2019s prevention at its finest.<\/p>\n","protected":false},"excerpt":{"rendered":"

Protein is damaged by heat. You \u201cdenature\u201d protein when you heat it for too long, or when you cook it in very high heat. The nature of the protein changes. This happens when you process or \u201ccure\u201d meat. To sterilize medical supplies and instruments they heat them to an extreme, which denatures proteins in any … <\/p>\n

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