Cooked Food Effects Miami Beach FL

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Adrian Legaspi Sauter, MD
(305) 856-2961
4306 Alton Rd
Miami Beach, FL
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Internal Medicine, Nutrition
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Male
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Medical School: Escuela Med Militar, Mexico Df, Mexico
Graduation Year: 1976

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Mara Elena De Garcia, MD
(305) 531-4186
Miami, FL
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General Practice, Nutrition
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Medical School: Univ Auto De Madrid, Fac De Med, Madrid, Spain
Graduation Year: 1975
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Hospital: South Shore Hosp & Med Center, Miami Beach, Fl

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Integrated Medicine of Miami-Dade & Trinidad
(786) 220-0896
4505 West Flagler Street, Suite 202
Miami, FL
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American Holistic Medical Association

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Kimberly Kaplan
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Sports Nutrition
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International Society of Sports Nutrition

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Arlene L. Kasner, L.n., P.a.
(954) 986-6400
3475 Sheridan St
Hollywood, FL
 
Melody Garza
1712 SW 2nd Ave., #305
Miami, FL
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Sports Nutrition
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International Society of Sports Nutrition

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Anna Lepeley
(305) 318-8872
3626 SW 2nd St
Miami, FL
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Sports Nutrition
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International Society of Sports Nutrition

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Jorge Cajina, MS, CSCS
(786) 357-2353
3150 SW 84th Ct.
Miami, FL
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Sports Nutrition
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International Society of Sports Nutrition

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Arlene L. Kasner, L.N., P.A.
(954) 986-6400
3475 Sheridan St
Hollywood, FL
 
Brian Patrick Davey, MD
(561) 369-7892
9100 SW 87th Ave
Miami, FL
Specialties
Preventive Medicine, General Preventive Medicine, Nutrition
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Male
Education
Medical School: Univ Of Cincinnati Coll Of Med, Cincinnati Oh 45267
Graduation Year: 1981

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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