Hi Ellie!

In a message dated 97-11-22 you write:

> I don't eat something if it tastes bad, but often a few bites of raw
> veggie taste good and then turns bitter, so my concern is that cooking
> would mask the taste, and I would end up eating a lot of things my body
> didn't want. Like in Haagan-Das, cooked and cooled, :-)

If the compounds that are making the veggie taste bad when raw are
destroyed by cooking, making the veggie then taste good (like a protease
inhibitor for example), why are you concerned that there is something
else who's bad taste is now masked by the cooking? Are you concerned about
entirely new toxic compounds that have been created? I''m not sure I
understand what you mean by masked - strong flavors disguising and
overpowering others? or initially bad flavors now made tasty?

In the case of Haagen-Das, cooking tends to make it a little too mushy for
my tastes. I prefer it in its raw state.

Here's a question for you, and others: Maybe you have read that I am
fasting (today is Day 6). What experience and thoughts do you have with
colonics and enemas while fasting?

Lots of Love!!!          ~~ Liza