Ok. I feel better now. I don't have to worry about what you are saying and I will happily take my mestinon. *edit* You did not address how we can absorb intact enzymes, and now you say that cooking destroys minerals?

Let's take iron as an example. It is a mineral. It is a necessary nutrient. You can cook it. You can burn it. You can boil it, charbroil it, explode it, oxidize it, paint it, bury it, dig it up 5000 years later, and it will still be iron.

You just flunked high-school science. Minerals are elemental matter. In a chemical reaction, matter is neither created nor destroyed.

Enzymes are complex proteins. They cannot be absorbed in the adult gut without being broken down into their monomers, the amino acids. These monomers are absorbed. They are later reassembled into the new enzymes that the person that absorbed them needs. This is done at the cellular level. Enzymes are not necessary nutrients. Some amino acids are.

Ok everybody, take your mestinon.

glad to see the brits agree with me.....



" When we receive an imbalance of (denatured) protein, fat and carbohydrate, because the vitamins, minerals and antioxidants have been damaged or destroyed through cooking, when we receive nutrients in proportions different from those the foods were designed to give, there are consequences for our bodies..........."

This is what cooking does to some of the precious substances in our food:

Damages amino-acids.
Our bodies need amino-acids to make protein. Heat denatures them, meaning that the molecular structure is altered, rendering them unusable, or less usable, by our bodies and resulting in the generation of mutagens.

The irony is that people who think they need to eat meat ‘for protein’ damage the amino-acids through cooking!

Destroys or damages vitamins.
Most people know that boiling destroys many vitamins. In fact, it destroys 97% of B vitamins in general, and Vitamin C. OK, so you never boil your vegetables…you steam them (or roast them?). Look at this. A study by Arthur M Baker, MA (NHE Self-Health Care systems and author of ‘Awakening Our Self-Healing Body’) tells us that when food is cooked above 117 (Fahrenheit remember..) for 3 minutes or longer, 30-50% of vitamins are destroyed, and most vitamins lose their capacity to function once they have been subjected to heat surpassing 131 F.


*edit*


http://www.rawforlife.co.uk/howcookingrobs.php

how do you take your mestinon.......?

stirred or shaken, broiled or sauteed....

.......................................

Red #40 and sorbitol

Potential Acute Health Effects:
Hazardous in case of eye contact (irritant), of ingestion. Slightly hazardous in case of skin contact (irritant), of inhalation.

Potential Chronic Health Effects:

CARCINOGENIC EFFECTS: Not available. MUTAGENIC EFFECTS: Not available. TERATOGENIC EFFECTS: Not available.
DEVELOPMENTAL TOXICITY: Not available.

the word from big pharma lab rats:

" were sorry, we just don't know enuf about it.
nobody died in the 6 weeks of mandatory drug testing on humans, so it is probably o.k. for you to ingest it.

MESTINON® Syrup: One teaspoon of raspberry flavored syrup contains 60 mg of pyridostigmine bromide.
In addition to pyridostigmine bromide, each teaspoon of MESTINON® Syrup contains 5% alcohol, glycerin, lactic acid, sodium benzoate, sorbitol, sucrose, FD&C Red #40, FD&C Blue #1, flavors and water.

As this thread is now becoming personally negative, and I have had to do edits, I think it may be wise to follow what you said a few pages ago shopster, rather than "go on ad infinitum" and cause the thread to be locked because of flame comments.

C,

point taken.......

no sense droning on and splitting hairs on amino acid reflux et al.

lock it down.

s