“All children have the right to a good start in life,” said Kul Gautum, its deputy executive director. “With nearly a third of the planet affected in some way by a problem for which a clear solution exists, anything less than rapid progress is unconscionable.” Venkatesh Mannar, president of The Micronutrient Initiative, a not-for-profit organization which is trying to boost vitamin uptake in developing countries, urged the international community to work together. “Resources and technology to bring vitamin and mineral deficiencies under control do exist. “What we need is the will and the effort and the action to fix this problem.”
The first of these methods is high temperature cooking. The purpose is to try and get rid of some of the phytic acid. As we know, high temperatures above 118?F denature the natural enzymes of the bean. (Howell) Soybeans are first heated to temperatures up to 248? F! (Erasmus, p 95) Without enzymes, any plant becomes a devitalized food, very difficult to digest in the human tract. In addition to interfering with breakdown of the food, enzyme depletion also interferes with mineral absorption as well as vitamin activity.
Remember that enzymes, vitamins, and minerals are three legs of the tripod of metabolic activity. That means cell and tissue function. Take away any one and the other two are stumped. Mineral activity was already a problem with soy, because of the phytic acid. Superheating and enzyme loss compound this deficiency. In addition, a constant problem with oil processing is rancidity, which means oxidizing when exposed to air and light. Oxidation produces the dread trans-fatty acids and a boatload of free radicals.
There are two chemical terms: cis and trans, used to describe the shape of a fatty acid. Humans require natural fatty acids, which are in the cis form. Processing changes the cis forms to the unnatural trans configuration. Trans fatty acids are manmade – something nature would never have dreamed up. Trans fatty acids cannot be broken down by human fat enzymes.