Cooked Food Effects Grand Forks ND

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Francis Mark Carter, MD
(701) 780-6369
PO Box 6003
Grand Forks, ND
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Internal Medicine, Nutrition
Gender
Male
Education
Medical School: Charing Cross And Westminster Med Sch, London (352-07 Pr 01/71)
Graduation Year: 1969

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(701) 780-5340
1000 S Columbia Rd
Grand Forks, ND
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Sunday:Closed
Monday:9:00 AM - 5:00 PM
Tuesday:9:00 AM - 5:00 PM
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Thursday:9:00 AM - 5:00 PM
Friday:9:00 AM - 5:00 PM
Saturday:Closed

Altru Health System
(701) 780-6870
725 Hamline St
Grand Forks, ND
 
Altru'S Bariatric Center
(701) 780-6729
1000 S Columbia Rd
Grand Forks, ND
 
Altru Health System
(701) 780-6623
3165 Demers Ave
Grand Forks, ND
 
Leslie Michael Klevay, MD
(701) 795-8464
Grand Forks, ND
Specialties
Internal Medicine, Nutrition
Gender
Male
Education
Medical School: Univ Of Wi Med Sch, Madison Wi 53706
Graduation Year: 1960

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(866) 622-9370
2534 17th Avenue South
Grand Forks, ND
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Altru Clinic
(701) 780-2439
1300 S Columbia Rd
Grand Forks, ND
 
Snap Fitness
(701) 746-9884
2750 Gateway Dr Ste A
Grand Forks, ND
 
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(888) 212-7802
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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