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Wed, 17 Sep 1997 12:52:38 -0500 |
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>Tom Billings on 3/7/1996 gave the reference about leukocytosis:
>>Paul Kouchakoff, "The Influence of Cooking Food on the Blood Formula of
>>Man", First International Congress of Microbiology, Paris, 1930.
snip
>Besides these experiments it seems, nobody ever has found again these
>results.It is known, that enzymes are destroyed above 104F, not 190F.
snip
>I don't believe in the findings of that article nor in the temperatures
>that "don't harm".
>Best raw wishes,
>Stefan
Is there any study or documentation with respect to the critical
temperature of the heating of foods available beside the 1930 study?
Sidney Davis, ND
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