DaveFoster
Member
I found the following excerpt from Peat's article entitled "Fats and degeneration."
This really stood out to me, as I frequent a lot of raw foodist forums, and Peat gives a plausible explanation for the evolutionary purpose and biological advantage behind cooking meat. Fantastic!When meat is grilled at a high temperature, the normally spaced double bonds in PUFA migrate towards each other, becoming more stable, so that linoleic acid is turned into “conjugated linoleic acid.” This analog of the “essential” linoleic acid competes against the linoleic acid in tissues, and protects against cancer, atherosclerosis, inflammation and other effects of the normal PUFA. Presumably, anything which interferes with the essential fatty acids is protective, when the organism contains dangerous amounts of PUFA. Even the trans-isomers of the unsaturated fatty acids (found in butterfat, and convertible into conjugated linoleic acid) can be protective against cancer.