Re: --1st Correction--Edited

Moreless can you comment on this part of the article:

"An important note: When you heat a covalently bonded food to a temperature above 130o, you make the mineral bonds stronger, converting the minerals into inorganic, non-bioavailable ionic bonds. Vegetables that have been blanched, steamed, parboiled, etc. to an internal temperature above 130o cannot be used to rebuild alkaline mineral stores."

This is asserting that the mineral content in cooked vegetables cannot benefit the body... Tweet