Vinny
Member
Loltiny can openers should be distributed for them.
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Loltiny can openers should be distributed for them.
how does the common mouse thrive though without healthy canned vegetable though?
i mean in the field,where they cant cook for them selves?
Mice, in my experience, eat food in the larder, bulbs in the ground (daffodils etc) and every seed you try and plant in the vegetable patch!don't rats and mice mostly feed on human garbage? that's probably leftovers of cooked food.
Mice, in my experience, eat food in the larder, bulbs in the ground (daffodils etc) and every seed you try and plant in the vegetable patch!
This I think is a good time and place to ask exactly how long everyone thinks they should be cooking those leafy green vegetables Ray keeps mentioning?
Bingo! Ray recommends cooking green leaves for 20 minutes. I thought it's too long and also makes it soggy. But I'm glad I followed him. I got used to the sogginess. It's absorbing the calcium and magnesium that matters more.He was showing that this study indicates the ability to live on vegetables that are cooked better than raw.
Bingo! Ray recommends cooking green leaves for 20 minutes. I thought it's too long and also makes it soggy. But I'm glad I followed him. I got used to the sogginess. It's absorbing the calcium and magnesium that matters more.
Why would cooking thoroughly lessen endotoxins? Don't endotoxins survive? I mean, dead or alive, they're still toxic.
I said that wrongly--they're always dead, but whether the bacteria is dead or alive, the endotoxin is always there. It's the dead bacteria that gives off their parting shot of endotoxins.
I think the well cooked vegetables aren’t easily fermented/eaten by bacteria. One of the benefits of cooking is that the cooked products aren’t attacked as easily bwity bacteria and last a lot longer before becoming inedible due to microbial activity.
Dr. Peat has specifically used the example of raw lettuce and how easily it rots and how quickly. If you cook the lettuce well I don’t think it will spoil very fast at all.
Yes. It makes me wonder how much of the endotoxins really come out through bile and into feces, and into urine, and how much of it gets to stay and accumulate in our plaque. It seems that plaque that forms on our blood vessels are a protective mechanism, to keep the endotoxins enclosed and out of doing further harm. It also acts as a conditional time bomb, ready to snuff out life when the body signals its end. This is why really sick people end up dying of sepsis, which is the death knell with endotoxins as the death pill.I think the endotoxins begin overwhelming our system over time, and we build up more and more inflammatory cytokines and macrophage activity and our liver becomes fatty with the PUFA consumption on top of it and probably high iron (especially reduced from "Fortified" foods).
Indeed, and probably the same regarding fruit, perhaps canned ones are better, even when certain "fresh" varieties are available, as in apples, pears and peaches, which might be harsh in the digestion if not cooked.I guess it has to do with endotoxin formation in case of eating raw and undercooked vegs.
Seems in line with Weston Price. Price's main focus was the lack of fast soluble vitamins in our diet and improper preperation of problematic foods like wheat (no fermentation or sprouting in modern civilizations). Uncooked veg falls under improper preperation.I would be curious too...sounds like a study directly contradicting Weston Price
Indeed, and probably the same regarding fruit, perhaps canned ones are better, even when certain "fresh" varieties are available, as in apples, pears and peaches, which might be harsh in the digestion if not cooked.
I do. I neutralise it with baking soda when I (rarely) eat canned fruits. They`re more tasty to me canned, btw.Do you guys think citric acid from canned food is a problem?