just a clarification/expansion on heated "raw" foods. The temperature of 118
degrees F is the number quoted most often by those advocating this approach.
Gabriel Cousens mentions this number, says to not go over 120, and suggests
a temperature around 110-112 F in some of his recipe(s).

I vagueley recall reading that some enzymes are destroyed at 112, but cannot
remember a citation for that information.

The recipes for heated "raw" potatoes are on pgs. 471, 473 of "Conscious
Eating".

I have not tried this approach and do not advocate it. I think it's good to
eat room-temperature (or body temperature) foods rather than very cold food out
of the refrigerator, but see no value in heating food (other than sprout milk
being made into yogurt) above body temperature.

Tom Billings
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