Cooked Food Effects Camden NJ
Medical School: Univ Of Pa Sch Of Med, Philadelphia Pa 19104
Graduation Year: 1967
Hospital: Hospital Of The Univ Of Penn, Philadelphia, Pa
Group Practice: John Rhea Barton Surgical Associates
Medical School: Temple Univ Sch Of Med, Philadelphia Pa 19140
Graduation Year: 1975
Hospital: Jeanes Hospital, Philadelphia, Pa; Albert Einstein Med Ctr, Philadelphia, Pa
Group Practice: Steerman & Korus
Yeast Syndrome, Wellness Training, Weight Management, Supplements, Stress Management, Reiki, Preventive Medicine, Pain Management, Orthomolecular Medicine, Nutrition, Mind/Body Medicine, Metabolic Medicine, Men's Health, Legal Medicine, Immunology, Hyperbaric Oxygen, Healing Touch, Functional Medicine, CranioSacral Therapy, Cognitive Therapy, Chiropractic, Brain Longevity, Allergy, Addiction
American Holistic Medical Association
Medical School: Jefferson Med Coll-Thos Jefferson Univ, Philadelphia Pa 19107
Graduation Year: 1979
Hospital: Elkins Park Hosp, Elkins Park, Pa
Group Practice: Surgical Services Ltd
Medical School: Pa State Univ Coll Of Med, Hershey Pa 17033
Graduation Year: 1988
Hospital: Underwood Memorial Hospital, Woodbury, Nj; Hospital Of The Univ Of Penn, Philadelphia, Pa
Group Practice: Geib & Millili Surgical Assoc
Internal Medicine, Nutrition
Medical School: Hahnemann Univ Sch Of Med, Philadelphia Pa 19102
Graduation Year: 1980
Hospital: Abington Mem Hosp, Abington, Pa
Group Practice: Internal Med Assoc Of Abington
Cooked Food Effects
by Wes Peterson
From Living Nutrition vol. 6
During the past few decades there has been much research done in the area of nutrition. Some of this research casts light on some important insights regarding the foods Mother Nature offers to us in its whole, raw state, and what happens when we tamper with them.
What exactly happens to food when it is cooked? What happens to the body if we eat cooked food? Some key points are covered in this article. Due to space limitation, we can only but touch on the topic here; however, a brief overview is given below.
Key Points Regarding the Effects of Cooking on Food and Health
∗ The food's life force is greatly depleted or destroyed. The bioelectrical (energy) field is altered and greatly depleted (as is graphically demonstrated with kirlian photography). Live and bioactive (raw) food is rendered dead and inert.
∗ The biochemical structure and nutrient makeup of the food is altered from its original state. Molecules in the food are deranged, degraded, and broken down. The food is degenerated in many ways. Fiber in plant foods is broken down into a soft, passive substance which loses its broom-like and magnetic cleansing quality in the intestines.
∗ Nutrients (vitamins, minerals, amino acids, etc.) are depleted, destroyed, and altered. The degree of depletion, destruction, and alteration is simply a matter of temperature, cooking method, and time.