Cooked Food Effects Casa Grande AZ

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eTrainToday Marketing
(520) 836-6014
2054 N Thornton Rd
Casa Grande, AZ
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George Murdock Owen, MD
(480) 585-3527
9077 E Casitas del Rio Dr
Scottsdale, AZ
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Internal Medicine, Nutrition
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Medical School: Univ Of Cincinnati Coll Of Med, Cincinnati Oh 45267
Graduation Year: 1955

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Mesa, AZ
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Tempe, AZ
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5805 S. Hazleton Lane
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Sports Nutrition
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International Society of Sports Nutrition

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(480) 419-8267
7500 E. Pinnacle Peak Road
Scottsdale, AZ
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Body Solutions
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Acupuncture, Nutrition
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Medicare Accepted: No
Accepts Uninsured Patients: Yes
Emergency Care: Yes

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Medical School: Pacific College of Oriental Medicine, San Diego, CA, 2002
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Member Organizations: American Acupuncture Association
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3020 N Country Club Rd
Tucson, AZ
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(480) 966-3840
637 S. 48th Street
Tempe, AZ
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Sports Nutrition
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International Society of Sports Nutrition

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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.

Click here to read the rest of this article from LivingNutrition.com