Cooked Food Effects Rochester MN

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Donald Douglas Hensrud, MD
(507) 284-1210
200 1st St SW
Rochester, MN
Specialties
Internal Medicine, Nutrition, Public Health And General Preventive Medecine
Gender
Male
Education
Medical School: Univ Of Hi John A Burns Sch Of Med, Honolulu Hi 96822
Graduation Year: 1984
Hospital
Hospital: St Marys Hospital Of Rochester, Rochester, Mn; Rochester Methodist Hospital, Rochester, Mn
Group Practice: Mayo Clinic

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Frank P Kennedy, MD
(507) 284-3964
200 1st St SW
Rochester, MN
Specialties
Endocrinology, Diabetes, & Metabolism, Nutrition
Gender
Male
Education
Medical School: Boston Univ Sch Of Med, Boston Ma 02118
Graduation Year: 1981

Data Provided by:
Back to Health Chiropractic Clinic
(507) 280-6186
5233 E Frontage Rd NW
Rochester, MN
 
Precision Chiropractic Center
(507) 287-6041
119 6th St SW
Rochester, MN
 
Curves
(507) 280-8095
3160 Wellner Dr NE
Rochester, MN
 
Frank P Kennedy Jr, MD
(507) 254-1477
200 1st St SW
Rochester, MN
Specialties
Endocrinology, Diabetes, & Metabolism, Nutrition
Gender
Male
Education
Medical School: Boston Univ Sch Of Med, Boston Ma 02118
Graduation Year: 1981
Hospital
Hospital: St Marys Hospital Of Rochester, Rochester, Mn
Group Practice: Mayo Clinic

Data Provided by:
La Weight Loss Ctr
(507) 281-5912
3780 Market Plaza Dr, NW, Suite 107
Rochester, MN

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General Nutrition Center
(507) 292-6293
3942 Highway 52 N
Rochester, MN
 
Alternative Healing Clinic
(507) 281-4040
493 37th St NE
Rochester, MN
 
Curves
(507) 252-4657
2660 S Broadway
Rochester, MN
 
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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