I've heard 40 degrees celcius mentioned many time as the "limit". I don't
think anyone knows for sure what happens when food is heated. After all we
don't even know what's in, say, a raw carrot.

I notice you're from Australia (or is it Austria). There is a woman in
Melbourne who has some good raw info. Email me if you'd like details...

Cheers,
Kirt

>Could someone please give me some information about cooking foods.  I keep
>reading that you can only cook up to a certain temperature so as not kill
>the nutrients in the food.  What is the temperature, in celcius if possible,
>and does it mean that you can only cook the food until it reaches that
>temperature and then stop, or that you can cook at that temperature until
>the food is ready?

>Thanks,
>Debbie.
>Kirt Nieft / Melisa Secola
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