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From: kate (
Subject:         Re: p.s.s.
Date: February 10, 2014 at 8:43 am PST

In Reply to: Re: p.s.s. posted by heidi jane on February 10, 2014 at 8:09 am:

I'd be interested too - to know how much harm one
derives from light steaming of veg (or in this case,
fungi). Not just loss of nutrients, but potentially
harmful substances generated?

We know that cooking to caramelisation, eg baked
potato skin, frying onions, is carcinogenic. Animal
produce so much worse again.

I'm puzzled as to the benefits:risks involved in
steaming say, cruciferous greens. It makes certain
nutrients available for digestion, and likely
diminishes others, but is it harmful? It makes tough
greens sweeter, sweet enough for a mono meal.

I remember about 5 years ago when I was a total newbie
to 811, asking questions here, and I recall Luke
Sartor saying encouragingly that lightly steamed veg
were almost as good as raw. For sure they are the
least harmful option if one wishes to cook at all.

But I'd like to know if there is actual potential harm
to the body from steamiing of fruit/veg.

tomato paste will likely get a thumbs down!

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