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Date: | Wed, 22 May 2002 07:43:14 -0400 |
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In a message dated Wed, 22 May 2002 4:10:34 AM Eastern Daylight Time, Erik Hill <[log in to unmask]> writes:
>>>
>#2: Try cooking them. This tends to neutralize proteins in the plant
>which make it less likely to trigger an allergic response. Of course,
>other changes occur as well so this one might not answer the question
>about allergy.
if we accept Ray's theories about the relationship to fire and what should be eaten by humans, doesn't cooking a food to which we have a negative reaction just increase the odds that we are introducing the personal toxins in small doses?
My experience has been that what may appear to be a "neutralization" effect, or even, if wishful thinking, an "immunization" effect in the short run, is actually a long term way of creating chronic (rather than acute and immediate) negative health symptoms.
Kathleen
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