Cooked Food Effects Casa Grande AZ
Casa Grande, AZ
Nutritionist, Osteopath (DO)
Nutritionist, Personal Trainer
Medicare Accepted: No
Accepts Uninsured Patients: Yes
Emergency Care: Yes
Medical School: Pacific College of Oriental Medicine, San Diego, CA, 2002
Member Organizations: American Acupuncture Association
Languages Spoken: English
Dr. Mona Morstein, PLLC
Homeopath, Naturopathic Doctor (ND), Nutritionist
Specialties & Therapies
Specialties : Diabetes, Gastrointestinal Concerns, Women's Health
Therapies : Botanical Medicine, Herbal Medicine, Homeopathy, Hydrotherapy, Nutritional Counseling, Family Medicine, Pediatrics
Wellness Training, Supplements, Substance Abuse, Preventive Medicine, Nutrition, Naturopathy, Healthy Aging, General Practice, Functional Medicine, Bio-identical HRT, Addiction
American Holistic Medical Association
Internal Medicine, Nutrition
Medical School: Univ Of Western Ontario, Fac Of Med, London, Ont, Canada
Graduation Year: 1962
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.