Cooked Food Effects Lawrence KS
Diabetes Education, Nutrition Counseling, Weight Management, Diet Plan, Sports Nutrition, First Consultation, Weight Loss
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De Soto, KS
Women's Health, Nutrition, Pharmacology
American Holistic Medical Association
Kansas City, KS
Medical School: Univ Of Rochester Sch Of Med & Dentistry, Rochester Ny 14642
Graduation Year: 1944
Hospital: University Of K S Med Ctr, Kansas City, Ks
Group Practice: Kansas University Physicians Inc
Dodge City, KS
Internal Medicine, Nutrition
Medical School: Univ Of Pr Sch Of Med, San Juan Pr 00936
Graduation Year: 1961
French, German, Chinese, Vietnamese
Medical School: Univ Of Wi Med Sch, Madison Wi 53706
Graduation Year: 1957
International Society of Sports Nutrition
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.