Does Cooking Tomatoes Increase the Lycopene?

 Now as we sit here, there are hundreds of millions of dollars of global research going on with phytochemicals, showing you what we find in raw fruits and vegetables, and how they literally attack diseases, like with wheat grass.  Out of all the photochemical-rich food, they found sprouted grain.  That's: wheats, and rye, and oats and barley, grasses etc., have the most power.  They attack, wheat grass as an example, every form of cancer.  Every form they tested.  Every form of virus, rhino, retro.  Every form of bacteria they tested in Spirochete

Now we know that.  You're really interested in scientific - and so right now, the hottest work is being done at the Linus Pauling Center at the University of Oregon in Corvallis.  Really interesting stuff.  They were the ones that finally gave me the ammunition to prove I was right.  Where they showed us, if you cook it, the phytochemicals are virtually not working.  Before that, everyone was saying...    I'll tell you a cute story.  Years ago, this wonderfully nice doctor and researcher at Johns Hopkins came out with a study some of you may have read.  And it said, we know that lycopene, which is in tomatoes, are excellent for prostate cancer, then later they found out heart disease, and breast cancer they found, etc. 

But, you get more phytochemicals if you cook a tomato.  So, somebody who's really smart in the Washington / Baltimore area, called me and knew I would completely go against that.  They said, "Would you be willing to be interviewed with her on the radio?"  And I couldn't wait for the opportunity, I said yes, so.  For a month I steamed and I said, "How am I going to do that?"  The hardest part is to keep my Irish mouth shut long enough not to usurp what I was going to say.  So I let her speak, and she was really grand and happy and very bright and nice lady, and she was saying, "Well, we discovered that more lycopene, more phytochemicals, literally are available when we cook the food. "

So eventually the opening came after 12 minutes.  And I said, "Doctor, this is remarkable!  I am so honored to be on the radio with somebody that's created a whole new science."  And you heard exactly there, I didn't know what I was going to do.  I said, "Your science is one that completely throws on its ear; everything we've understood about molecular decomposition."  Now let me explain what that means in words.  Why something changes in shape, size and temperature when you heat it, is you destroy molecules.  You follow that?

How you take something hard and cook it, and it gets soft and hot, is you've actually destroyed the molecules in it.  Now that’s, nobody's ever going to decide that that's not true.  That's the premise of molecular decomposition and molecular change.  That's 101. You get that at 18 and 19 years old when you're in school.  So she was dead silent then.  So I said, "It's an amazing science you've discovered.  That, after all of us really believe that you destroy molecules when cooking you say that we create new ones that weren't there to begin with."  I said, "Is there some type of magic going on?"  And, "Can you describe the magic to us?  Can you manifest something that didn't exist before you cooked it? 

You follow this thinking?

You the poor victims in the public who are not scientists, you forget what you learned at 18 in 101.  Literally, are victim to that and think, "I'll now consume a gallon of tomato sauce a day, because it's better for me than the raw." But when I sit here for a minute and a half and explain that to you, is there anyone here who does not get what I just said?  Well this is the sadness out there today.  Science is probably almost 100% based on salesmanship.  There may be 5, 6% by mistake that's not salesmanship.  I'll bet anything, and I never did check this, so I may be wrong, I'll bet anything that there's some industry, that benefited from that, sponsored that research.  I'll bet anything.