RAW-FOOD Archives

Raw Food Diet Support List

RAW-FOOD@LISTSERV.ICORS.ORG
Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
Re: Heated foods
From:
"Davis, Sidney L., Jr. - NDRI" <[log in to unmask]>
Date:
Wed, 17 Sep 1997 12:52:38 -0500
Content-Type:
text/plain
Parts/Attachments:
text/plain (25 lines) 

>Tom Billings on 3/7/1996 gave the reference about leukocytosis:
>>Paul Kouchakoff, "The Influence of Cooking Food on the Blood Formula of
>>Man", First International Congress of Microbiology, Paris, 1930.

snip

>Besides these experiments it seems, nobody ever has found again these
>results.It is known, that enzymes are destroyed above 104F, not 190F.

snip

>I don't believe in the findings of that article nor in the temperatures
>that "don't harm".

>Best raw wishes,

>Stefan

Is there any study or documentation with respect to the critical
temperature of the heating of foods available beside the 1930 study?

Sidney Davis, ND

ATOM RSS1 RSS2