Yes, I'd also heard about this before, and a friend of mine had mentioned that he only cooks foods slowly over low heat, so I've been doing that.

Now I'm wondering about canned foods ... eg, fish or tomatoes. How high is the temperature used to process these? For many of us in northern regions, fresh or frozen just isn't available, at least not year-round. Plus, I notice cartons of milk and cream, as well as soy milk products .. are UHT pasteurized (ultra high temperature). Are these products also affected in a similar way by high heat?? If so ... are these UHT processed milks and creams then used to make cheese and butter?

Doreen