Subject: | |
From: | |
Reply To: | |
Date: | Sun, 15 Jun 1997 00:14:48 -0700 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
I've just finished purusing through "Enzyme Nutrition" by
Dr. Edward Howell. It's a very difficult read but some of
the concepts are interesting and I thought I'd throw them
out here to see what other list members think.
Howell proposes that we are born with a set number of
"enzymes" that are essentially our "life force". Howell believes
that by stressing the digestive system, you "use up" enzymes
very quickly and have less available for the metabolic synthesis
functions. However, if you eat foods that are high in enzymes,
fewer of your own supply are used and thus your body is better
equiped to replenish itself and fight off other environmental
nasties (smoke, pollution, additives, chemicals, etc etc.)
Apparently the foods highest in enzymatic activity
are raw foods, but not necessarily *cold* raw food. Howell
notes that food-enzymes at 160 degrees work 16 times harder
than those at 40 degrees (but 160 is the threshold..after
that the heat destroys them.)
soooooo....does anyone know what typical microwave cooking
temps are (for say, 2 minutes of broccoli?).
also, I remember someone mentioning a raw-foods listserv..
could you please repost the sign-up instructions? thanks..
/carol
carol feehan [log in to unmask]
----------------------------------------------------------
Save the whales. Collect the whole set.
|
|
|