Evening Harold,
>> At 04:25 PM 5/4/2007, you wrote:
our foods today being nutritionally deficient,I am like Wayne,my cabinet
is full of supp's,99 at least at last count.
I also go on the premise that cooked food is dead food .with the exception
that some foods are better nutrtionally when cooked.
Glad to see someone thinks a little like I do.
Many of the foods today appear worthless, based on taste and flavor.
If taste and flavor is missing, I think this means many nutrients are low
or non existent.
About two years ago, my daughter purchased some fresh field peas that had
no flavor whatsoever. We has some that I grew, and they did in fact taste
like peas.
I have learned I can eat many of the vegetables raw including squash, peas,
and okra. Many people frown at eating okra raw. Of course they have not
tried it. They do no have the option of picking and eating it right off
the plant.
If anyone has not read the document, "All Cooks are Chemists", they should
do so.
Here is a link that works.....: http://www.fugitt.com/files/cookchem.htm
Several more things of interest.
http://www.fugitt.com/files/
The story about the doctor that first isolated homocysteine is very
interested. Seems it related to a young girl, (age 6 to 10) that had heart
disease.
For doing this, he lost his grants, lost his job, and not sure what all
else. The cost of truth is often expensive.
One man wrote some articles and made some statements about
Mad Cow and nutrition. He was murdered on the street corner.
Little has been written about Mad Cow and healthy people.
Ever wonder why so few people have Mad Cow disease when thousands of cows
have it and a million pigs also have it.
Pigs are killed before the mad cow symptoms appear.
I think the ebook "Mad Cow USA" is in the files directory listed
above. Some of it reads like an adventure story. Long but interesting
for sure.
Wayne
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