Marshall Dudley wrote:
<The whole grain is always going to be healthier
than one in which the germ has been removed, and both are missing lot of
vitamins. Simply adding the germ and vitamins would easily account for the
difference. It is true that the molecular structure is changed, molecular
structure is always changed by heat. That is what cooking does to food.>
Holistic medicine is based on the principal that Nature created the
human body in perfect balance and that sickness is the result of
interference with the equilibrium due to inappropriate nourishment. Nature's
food supply furnishes the elements that would restore the balanced
co-ordination of the various bodily functions. What is good for the body is
medicine and at the same time food. The
food nutrient in relation to health and diseases must meet the requirments
as a Resistance Builder, Repair Agent and a Recovery product to build sturdy
minds and bodies in esoteric yin-yang proportions. The ESSENCE of a Plant
or Food is in its TOTALITY. The healing HARMONY of
the Whole is NOT the same as that of the sum of its part.
The microwave oven I purchased was dismantled more
than two years ago.
http://www.detailshere.com/microwavemadness.htm
With regards
Lew
----- Original Message -----
From: "Nina Silver" <[email protected]>
To: <[email protected]>
Sent: Friday, December 14, 2001 4:20 AM
Subject: Re: CS>My Arthritis...Still
> ----- Original Message -----
> From: Marshall Dudley <[email protected]>
> To: <[email protected]>
> Sent: Thursday, December 13, 2001 12:16 PM
> Subject: Re: CS>My Arthritis...Still
>
>
> > I am not sure you can reach that conclusion. The whole grain is always
> going to
> > be healthier than one in which the germ has been removed, and both are
> missing a
> > lot of vitamins. Simply adding the germ and vitamins would easily
account
> for
> > the difference. It is true that the molecular structure is changed,
> molecular
> > structure is always changed by heat. That is what cooking does to food.
> > Puffing is exactly the same mechanism that pops popcorn. The only
> difference is
> > that in popcorn the husk forms the releasable container that ruptures
when
> the
> > steam pressure is high enough, and when puffing other grains, it is done
> by
> > placing in a contain in which the pressure is suddenly released. When
the
> > pressure is suddenly released the puffed grains fly out of the container
> > (remember the "shot out of cannons" that Quaker use to use in their
> > advertising?).
> >
> > If puffing causes grains to be unhealthy, then the same would apply to
> popcorn,
> > which I do not believe it does.
>
> Puffing a grain has nothing to do with removing the germ or bran. And yes,
> cooking does change the molecular structure of food. However, puffing
> changes it to the point where the food is carcinogenic--at least,
according
> to Fallon.
>
> I don't know if the same applies to popcorn.
>
> Nina
>
>
> --
> The silver-list is a moderated forum for discussion of colloidal silver.
>
> To join or quit silver-list or silver-digest send an e-mail message to:
> [email protected] -or- [email protected]
> with the word subscribe or unsubscribe in the SUBJECT line.
>
> To post, address your message to: [email protected]
> Silver-list archive: http://escribe.com/health/thesilverlist/index.html
> List maintainer: Mike Devour <[email protected]>
>
