My point being. If we can extract nutrients from roots by tincturing,
then
cooked foods have some nutrition. No one addresses that issue. All I
hear is
cooked food is dead with no enzymes therefore causing disease. There
seems
to be some flaw in that logic. If we can cure disease with cooked
roots.
Perhaps we could cure faster with chewing the roots. I don't think
anyone
has researched or promoted that option.

Best Regards, Robert Ratliff