Jean-Louis,

> No. And you? ;-)

Boy, it doesn't get any better than this!

> Note: again, YOU made a claim about protein availability in coagulated

I am aware of that. Calm down!

> egg whites. Given the fact that I can't trust everything you say
> (for instance, you gave percentages of vitamin losses which were
> obviously wrong), it seemed natural to ask for a confirmation?

Well, these vitamin loss numbers variate. It all depends on what your
source of reference is. How is it that you're so sure that your source
is right? And, vitamin losses depend on method of cooking, time, and
temperature. The ridiculous thing of this is that cooking destroys
vitamins. Why argue about the % destroyed?

And, I already did give a couple studies to show that amino acids are
destroyed via cooking. I suppose I could dole out a few more, if I had
the motivation to do it and were determined to try to keep proving
things to you.

> Stink? That's personal. I find that grilled whole bread stinks, but
> some people love it. I sometimes find that durian has a delightful
> smell, but many people say it stinks.

Grilled bread??

And a cooked egg seems pretty unnatural doesn't it? Mind telling me why
one should/would cook it? Anything to demonstrate that a cooked egg is
somehow better than a raw one? Anything to demonstrate that amino acids
are NOT coagulated/bioavailability reduced/etc.? Anything to show that
the fats in a cooked egg are NOT rendered harmful or at least inferior
to those in a raw egg, etc, etc, etc.?

> Not bragging, just stating the facts. Eating raw doesn't guarantee
> you'll geet sufficient amounts of any nutrients. A bad 100% raw diet
> can be more deficient than a good partially cooked one.

Also: a bad cooked (or mostly raw + some cooked) diet can be more
deficient than a good 100% raw one.

> So what? Many people here have been all-raw for a longer time than
> you've been "experimenting with raw". Some people, like Tom, were
> involved with raw food before both of us were *born*.

Is this like a bragging contest? "Who's had more raw experience?" Kind
of like, "who's schlong is bigger?" :)

> "That's certainly nothing to brag about". That's just lunch. Most
> animals, insects, bacteria have been all raw since birth. And some
> cockroaches have experimented with both raw and cooked. :-)

So I hear! I do admire these creatures' dedication. I have a tortuise
who's a raw guru of mine. Claims he's been 100% raw for almost a
century! And the seagulls around here have been experimenting with
McDonald's scraps lately, to supplement their mostly raw fish and insect
diet.

> but now I feel differently. What about you? Is it hard for you to
> accept the fact that what is good for someone (e.g. 100% raw, including
> raw starches) is not necessarily good for everyone?

No, it's not hard for me to accept that. Therapy has been a big help to
me. It took me almost 5 years to come to grips with the fact that
someone could possibly eat mostly raw foods, plus some cooked starch,
whereas the rest of the population is eating anything they can get their
hands on. :)

I don't care what you eat. But raw starch is no problem here. I enjoy
raw potatoes. No lie. I guess each tongue is different. After all, I
wouldn't dare touch a rotting dead animal body (euphemism for "aged
meat") for example... So, to each his/her own!

Wes