Ooops, thanks for the correction :) On 8/2/05, Jim Campbell wrote: > I agree with you - eating massive amounts of canned anything will get > you sick - I had a friend in college who actually got scurvy from a > similar diet. Although, not mercury poisoning. > > Anyway, I did want to point out that cooking food at 2,000 degrees has, > along with nutritional loss, also has the unfortunate side-effect of > utterly vaporizing whatever it was you were meaning to cook. :) Looks > like it's more along the lines of 250 degrees of tuna-scented steam heat. > > http://www.sentech.org/CHP4foodprocessing/seafood.htm > > - Jim
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