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Date: | Sun, 1 Feb 1998 01:55:49 -0600 |
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Elysa, good to have you on board!
Elysa:
>What does heat do to vitamins and minerals ? According to various experts in
>the field of raw and living nutrition - heat destroys enzymes, vitamins, and
>minerals, depending on the temperature and duration of exposure.
I thought that most of the fat soluble vitamins survived cooking and that
the mineral content pretty much remained the same. Do any of these raw
experts mention anything about this?
> Anything cooked over 5 minutes at over 212 degrees is reported to lose
>close to 50% of it's food value.
Do you have a reference for this? I am in the process of trying to get
hold of a Swiss paper from 1990 that I understand shows that when foods are
cooked beneath their "critical temperature" (around 190-210 degrees
Fahrenheit) they do not cause leukocytosis in the human body. I will post
the paper if/when I get my hands on it.
Best, Peter
[log in to unmask]
PS. Let us know when you get a time slot for your raw food cable show and
keep us updated on which local cable companies will be showing it.
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