Nina Silver wrote: > 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.
Apparently from what I have read, the germ or bran is typically blown off upon puffing, and removed from the final product. Marshall -- 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]>
