----- Original Message -----
From: "Wes Peterson" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Sunday, February 03, 2002 9:33 AM
Subject: Re: An instincto's comments


Hi Wes,

F : >What about pesticdes, by the way? Are they destroyed by cooking or not
? Do
> >you know any studies about that?
>
W : Gabriel Cousens mentioned the following in one of his books:
>
> "Cooking food in these modern times has an added danger. Dr. William
Newsome
> of Canada's Department of Health and Welfare Food Research Division,
Bureau
> of Chemical Safety, found that cooked fungicided tomatoes had 10 to 90
times
> more ETU (a mutagen and cancer-causing compound) than raw fungicided
> tomatoes from the same garden. He found that EBDC fungicides break down
> under heat to form ETU. He felt that the amount of ETU in chemically
treated
> vegetables (all types of vegetables, not just tomatoes) is 50 times
greater
> than the same vegetables served raw."

F: Thanks a lot for this unexpected info. Do you know the title of the book
for futur references?
It would be interesting to find more about it, maybe the initial article of
W.Newsome. But I fear it's gonna be difficult.

W : Raw soaked buckwheat is pretty good too, and is super-rich in
bioflavonoids.

F : I wonder what is the name of buckwheat in French.

W : I've experimented with a variety of different raw starch foods, and I
found
> that I like some types of raw potatoes the best. Some varieties taste
quite
> good raw, whereas some others aren't all that great. As with anything, the
> quality and freshness is also a big factor as to the taste of the food.
The
> best ones I ever had (and the juiciest) were some red potatoes that grew
on
> their own out of my compost pile (...)

F : I hope I'll find some tasty ones someday!

Thank you Wes for these interesting infos.

Francois