I quote from the a person learned in the field:
>ORP stands, in the field of physical chemistry,  for "oxidation-reduction
              potential", also known as "redox potential" and is
measured with
              laboratory-type digital instruments which sell for
anywhere from $150 to
              $900. There are cheapie pool-type digital testers which
retail for about
              $70, but they are neither accurate nor reliable for these
purposes.

 a
              highly oxidizing substance such as hydrogen peroxide or
chlorine bleach will
              have an ORP above +1000, and usually above +1100.
For reference purposes, a cooked hamburger usually has an ORP of about
+435,
              while a chunk of raw organic beef might have an ORP of
from -50 to +200.<
  This from http://www.egroups.com/message/live-food/3147

William



Amadeus Schmidt wrote:
>
> On Thu, 28 Dec 2000 09:47:55 -0600, william schnell
> <[log in to unmask]> wrote:
>
> >  Comments re acidity of flesh and fats refer only to cooked. Can we
> >assume that processing (cooking) foods so as to result in sickness is a
> >modern perversion?
> > William
>
> Modern perversion... yes most modern cooking would be impossible
> for a naked one with a stick...
>
> But does cooking produce or increase the food acidity?
> David Caras reported once that possible raw meat (but with a fruit) resulted
> in lower acidity.
>
> My opinion is that food minerals are what tend basic while food protein tens
> to acid. And this is what makes vegatables (with very high minerales
> compared to protein) more basic.
> Raw meat would be a little more basic because cooking could leech out
> minerals or make them better available by not denaturating some molekules.
>
> Amadeus