Cooked Food Effects Norwalk CT

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Henry C. Sobo, M.D.
(203) 348-8805
111 High Ridge Rd.
Stamford, CT
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Bioidentical Hormones, Blood Chemistry Analysis, Chelation Therapy, Homeopathy, Integrative Medicine, NHRT, Nutrition, Thermography
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Greenwich Hospital Center for Integrative Med
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30 Lake Avenue
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Dean Lombardo Chiropractic And Nutritionist Pc
(631) 385-0207
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Huntington, NY
 
Joan Angarano
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White Plains, NY
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Richard K Bernstein, MD
(914) 698-7525
1160 Greacen Point Rd
Mamaroneck, NY
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Endocrinology, Diabetes, & Metabolism, Nutrition
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Medical School: A Einstein Coll Of Med Of Yeshiva Univ, Bronx Ny 10461
Graduation Year: 1982
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Hospital: Jacobi Med Ctr, Bronx, Ny

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Southport, CT
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New England Family Health Associates
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Specialties : Women's Health

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Naturopathic Medical Center

Dean Lombardo Chiropractic And Nutritionist Pc
(631) 385-0207
752 Park Ave
Huntington, NY
 
Dr. Paul Capobianco, D.O.
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71 Walnut Road
Glen Cove, NY
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Holistic Osteopathic Physician

Suzanne Henrick Ms Rd
(203) 853-2457
9 Berkeley St,# 1
Norwalk, CT
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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
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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