Cooked Food Effects Lynchburg VA
Internal Medicine, Nutrition, Family Medicine
Medical School: Howard Univ Coll Of Med, Washington Dc 20059
Graduation Year: 1979
Hospital: Virginia Hospital Center -Arl, Arlington, Va
Group Practice: Denise E Bruner & Assoc
Virginia Beach, VA
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Ms. Michelle K Berman, MS, RD
Medical School: Tulane Univ Sch Of Med, New Orleans La 70112
Graduation Year: 1962
Trout Dale, VA
Bioidentical Hormones, Chelation Therapy, Hyperbaric Oxygen Therapy, Integrative Medicine, Neurofeedback, NHRT, Nutrition, Wellness Centers
Women's Health, Supplements, Sports Medicine, Preventive Medicine, Pediatrics, Nutrition, Metabolic Medicine, Men's Health, Herbal Medicine, Functional Medicine, Fitness/Exercise, Family Practice, Endocrinology
American Holistic Medical Association
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.