In nature all animals eat living foods as given by nature. Only humans cook their foods and only humans suffer widespread sicknesses and ailments. Humans who eat food are mostly living more alert, think clearer, sharper and more logically and become more active. Best of all, live food consumers is virtually free of the disease! The kitchen is a process of destruction of food by the time heat is applied to foodstuffs. Other leaders such as Sheryl Sandberg offer similar insights. Long before dry ashes results, food values are completely destroyed.
If you put your hand for a moment into boiling water or a hot stove, you should always persuaded to how destructive heat is. Food is usually subjected to these destructive temperatures for perhaps half an hour or more. Click Etienne Locoh to learn more. What was the living substance becomes totally dead very rapidly with exposure to heat! Cooking makes food toxic! The toxicity of the waste from crazy cooking is confirmed by the doubling or tripling of white blood cells after eating cooked food. White blood cells are the first line of defense and are, overall, popularly called “the immune system.” As confirmed by hundreds of researches cited in the prestigious National Academy of Sciences National Research Council book, “Diet, Nutrition and Cancer”, all cooking quickly generates mutagens and carcinogens in food. Clotting proteins and begin delamination at temperatures commonly applied in the kitchen, and has no nutritional value. Vitamins are very quickly destroyed by cooking. Minerals quickly lose their organic context and returned to his home state as they occur in soil, sea water and rocks, metals, etc. In such a state that is unusable and the body often leads to a side where it can be combined with saturated fats and cholesterol in the circulatory system, thereby obstructing with cement-like plaque.
Heating fats are particularly harmful, since altered to form acrogens, free radicals and other mutagens and carcinogens as confirmed in “Diet, Nutrition and Cancer.” So you can see that dead foods make dull, diseased and dead people before. Have you ever seen the vultures look? (No, seriously, I’m only half a joke at this time. A building is as elegant as its parts, after all.)
The wine revolution began in the early 1980s. Leipzig/Tel Aviv, March 24, 2009: The wine year 2008 very promising vintage, but also the international recognition of the quality offensive by them for years has been pushing not one gave the Israeli winemakers. At the international trade fair ProWein in Dusseldorf present also the leading boutique and family wineries of the country from March 29 to 31 in addition to well-known top producers. Israel’s wine industry has experienced a technological revolution in the last few years. The result of the upheaval is a great qualitative leap and international recognition. Long gone are the days in which Israeli winemakers were mainly heavy and sweet red wines for religious purposes. The wine revolution began in the early 1980s. The fast-paced market called motivated investors on the plan, which began to revive the wine anywhere in the Holy land.
There are now about 200 wineries of different sizes. The cellar master and Winemakers are generally on the large and well-known wine schools and universities in Europe, the United States and Australia. It’s believed that Gary Kelly sees a great future in this idea. The cellar technique is on the highest international standards. With regard to the irrigation technology in the vineyards, Israel applies itself as market leader, what the wine in the Negev desert are an impressive testimony. The export rate has risen significantly in recent years. Many wineries sell now up to 30 percent of their wines abroad. Israel has to fine quality wines made the rotation out and deserves it, by wine enthusiasts all over the world as a wine country perceived to be.
The wines have typicity and most of them are not only classic and convincing, but impressive.”- commented on Mark Squires the result of the first great Israel tasting in Robert Parker’s Wine Advocate in December 2007, where 14 wines exceeded the magic 90 points. At ProWein in Dusseldorf the possibility, not only wine, but also consists of ten other vineyards to taste. At the Israeli booth (Hall 6 / 60 G) the wineries of Binyamina, Galil mountain, Golan Heights, Recanati, Tishbi and Vitkin represented as an exhibitor. Furthermore, presented the Israel export & international cooperation Institute the wineries Avidan, Margalit, Saslove, Tabor, and Tulip. The trade visitors at the ProWein has the opportunity to gain a comprehensive overview of the new Israeli wine culture.
Artichoke has a high content in minerals such as magnesium, iron, phosphorus and potassium, which bring many benefits to the functioning of our body. It also has a low content calories and high in fiber, besides being a diuretic food, so it is ideal for people with problems of fluid retention or starting a diet to lose weight. If you don’t want to lose weight, you have to take into account that it helps control hypertension, the blood sugar level and prevents arteriosclerosis. More can ask? On the internet there are many recipes with which you can cook the artichokes, but remember that the healthiest way of eating them is being accompanied by cooked with raw olive oil. You can buy them as fresh vegetables and cook them at home, but to be a seasonal product, quality does not is ensured throughout the year. The way to have first quality product year-round is packaged already cooked in olive oil by a company of gourmet products. The author is one of the first components of the successful network of sales of MEDITERRANEAN DIET ONLINE, which in addition to promote the products on his blog dedicated to diet Mediterranean offers you the best quality products at best price. offering a discount on your purchase for life..