----- 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]>
