--Cooked foods--Correction--

Hi Evan,

Your question: 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...

Answer: Cooking at a High Heat is not good because it may Destroy the Enzymnes in Fresh foods !

But, the Heat does "NOT" Destroy "ANY" Alkaline Minerals , nor does it prevent them from being used by the body !

The main problem is that with high Heat the Alkaline Minerals may be "Leached" out of the food and into the liquid Broth , which "IF" It is not used and instead thrown out, then of course the body cannot use something , which it does not get !

But, I have suggested using Broths of foods for the Specific purpose that the Broths may have the Alkaline Minerlas in them, but the pulp of the food the Broth came from may have Lost these Alkaline Minerals from it's self !

Thus the Broths were of much more Value than the pulp of the foods that had been Heated or Cooked very much !

So, Basically they do not know what they are talking about, when they say: Vegetables that have been blanched, steamed, parboiled, etc. to an internal temperature above 130o cannot be used to rebuild alkaline mineral stores."

Unless they are talking about "JUST" the pulp and not the Broth, which comes off of these foods ?

Smile Tis your choice.