Hi Ellie! In a message dated 97-11-21 14:33:32 EST, you write: > << Are natural toxins actually destroyed by cooking? Is it possible > they are changed to some form that is still toxic, but tastes good? >> Some toxins which exist in the raw food are thought to be there to protect the plant from predators (us and others) by inhibiting the activity of the enzymes in our guts that would digest the plant; and that cooking the plant destroys the toxic compound. This would explain why the food tastes better cooked. Some argue that the existence of the compund in the raw form is "proof" that we shouldn't be eating this plant at all. (I don't agree). As far as Haagen-Das - How does it taste when cooked? Better or worse? :)) Warmly, Liza