Re: My 2-bits about Raw Food only

>>>[...] in Indian food cooked until dark green nearly brown. So what happens to the ions? Depends what you are using as fuel to cook this [...]

I bet it was the mighty Ghee! :)

BTW when I got back home from the UK I made a new batch of Ghee from Finnish butter that is largely available in our supermarkets. Usually their dairy products are highly praised. Not only did the cooking process differ (less white stuff and lighter and foamier consistency), but also the taste of Ghee was different and delicious compared to the one made from English butter, which left me pleasantly surprised. Tweet