Archive for the 'Raw vs. Cooked' Category
• May 8, 2011 •
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Posted in Nutrition, Raw vs. Cooked
Tags: agro, cellar, confiture, conserve, conventional, cooked, destroy, enzymes, farmers market, freezer, fresh, fridge, fruit, handle, industry, jam, jar, jelly, lactofermentation, local, losses, minerals, nutrition, organic, pantry, produce, raw, season, seasonal, store, vegetable, vitamin c, vitamins, wash
• May 3, 2011 •
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Posted in Nutrition, Raw vs. Cooked
Tags: AGEs, amines, avoid, benzopyrene, burn, burning, carcinogenic, chemical, cooking, disease, fats, frying, glycotoxins, health, heat, hyrdrocarbons, maillard, mutagenic, Nitrates, nitrites, nitrosamines, oils, poison, reaction, smoking, substances, temperature, toxic
• May 2, 2011 •
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Posted in Nutrition, Raw vs. Cooked
Tags: A, b, cereals, efficient, enzymes, food security, germinate, grains, grow, legumes, micronutrient, nutrition, seeds, sprouting, sprouts, vitamin c, water, winter
• May 1, 2011 •
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Posted in Nutrition, Raw vs. Cooked
Tags: antioxidants, cooked, cooking, cuisine, debate, destroy, duration, enzymes, fat soluble, ferment, food, germinating, heat, living, lose, minerals, raw, sprouting, sprouts, temperture, vitamins, water soluble
