Cooked Food Effects Manhattan KS

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Heather L Generali
(785) 537-4610
2121 Meadowlark Rd
Manhattan, KS
Services
Diabetes Education, Nutrition Counseling, Weight Management, Diet Plan, Sports Nutrition, First Consultation, Weight Loss
Hours
Sunday:Closed
Monday:9:00 AM - 5:00 PM
Tuesday:9:00 AM - 5:00 PM
Wednesday:9:00 AM - 5:00 PM
Thursday:9:00 AM - 5:00 PM
Friday:9:00 AM - 5:00 PM
Saturday:Closed

Nutrition Zone
(785) 587-9600
501 3rd Pl
Manhattan, KS
 
c/o O'Brien Pharmacy
(913) 322-0001
5453 West 61st Place
Mission, KS
Services
Women's Health, Nutrition, Pharmacology
Membership Organizations
American Holistic Medical Association

Data Provided by:
Ovidio Vasquez
2001 SW Jewell Avenue
Topeka, KS
Services
Sports Nutrition
Membership Organizations
International Society of Sports Nutrition

Data Provided by:
C L Gerwick & Assoc Inc
(913) 383-3464
10560 Barkley St,# 340
Overland Park, KS
Services
Diabetes Education, Nutrition Counseling, Weight Management, Diet Plan, Sports Nutrition, First Consultation, Weight Loss
Hours
Sunday:Closed
Monday:9:00 AM - 5:00 PM
Tuesday:9:00 AM - 5:00 PM
Wednesday:9:00 AM - 5:00 PM
Thursday:9:00 AM - 5:00 PM
Friday:9:00 AM - 5:00 PM
Saturday:Closed

Converse Family Chiropractic
(785) 238-5240
1034 W 8th St
Junction City, KS
Services
Diabetes Education, Nutrition Counseling, Weight Management, Diet Plan, Sports Nutrition, First Consultation, Weight Loss
Hours
Sunday:Closed
Monday:9:00 AM - 5:00 PM
Tuesday:9:00 AM - 5:00 PM
Wednesday:9:00 AM - 5:00 PM
Thursday:9:00 AM - 5:00 PM
Friday:9:00 AM - 5:00 PM
Saturday:Closed

Hugh Desaix Riordan, MD
(316) 682-3100
3100 N Hillside St
Wichita, KS
Specialties
Psychiatry, Nutrition
Gender
Male
Languages
French, German, Chinese, Vietnamese
Education
Medical School: Univ Of Wi Med Sch, Madison Wi 53706
Graduation Year: 1957

Data Provided by:
Armando Perez Soto, MD
(620) 227-1350
2020 Central Ave
Dodge City, KS
Specialties
Internal Medicine, Nutrition
Gender
Male
Education
Medical School: Univ Of Pr Sch Of Med, San Juan Pr 00936
Graduation Year: 1961

Data Provided by:
Paul Richard Schloerb, MD
(913) 588-7565
3901 Rainbow Blvd
Kansas City, KS
Gender
Male
Education
Medical School: Univ Of Rochester Sch Of Med & Dentistry, Rochester Ny 14642
Graduation Year: 1944
Hospital
Hospital: University Of K S Med Ctr, Kansas City, Ks
Group Practice: Kansas University Physicians Inc

Data Provided by:
Heather L Generali
(785) 537-4610
2121 Meadowlark Rd
Manhattan, KS
Services
Diabetes Education, Nutrition Counseling, Weight Management, Diet Plan, Sports Nutrition, First Consultation, Weight Loss
Hours
Sunday:Closed
Monday:9:00 AM - 5:00 PM
Tuesday:9:00 AM - 5:00 PM
Wednesday:9:00 AM - 5:00 PM
Thursday:9:00 AM - 5:00 PM
Friday:9:00 AM - 5:00 PM
Saturday:Closed

Data Provided by:

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