In a message dated Wed, 22 May 2002  4:10:34 AM Eastern Daylight Time, Erik Hill <[log in to unmask]> writes:

>>>
>#2:  Try cooking them.  This tends to neutralize proteins in the plant
>which make it less likely to trigger an allergic response.  Of course,
>other changes occur as well so this one might not answer the question
>about allergy.


if we accept Ray's theories about the relationship to fire and what should be eaten by humans, doesn't cooking a food to which we have a negative reaction just increase the odds that we are introducing the personal toxins in small doses?

My experience has been that what may appear to be a "neutralization" effect, or even, if wishful thinking, an "immunization" effect in the short run, is actually a long term way of creating chronic (rather than acute and immediate) negative health symptoms.

Kathleen