From: pacenet@canada.com on behalf of Andrew Michrowski
Sent: April 9, 2006 2:10 p.m.
To: Libuse Gilka MD
CC: info@holistic-oooking.com
Cordially, and in goodwill,
Andrew Michrowski
(613) 236-6265
Why not to microwave food!
Frequent consumption of microwaved food has been shown by
Swiss, German and Russian studies to:
1) Cause stomach tumors
(may explain the increase of this cancer in North America);
2) Damage brain tissue by depolarizing/demagnetizing it;
3) Alter hormonal production;
4) Proliferate cancer cells in human blood;
5) Decrease immunity by changing the lymph gland and blood serum;
6) Lower memory, concentration and intelligence levels, greater emotional instability;
7) Develop food by-products humans cannot metabolize;
8) Destroy/alter minerals, vitamins and nutrients in food, making them less useful for the body;
9) Convert minerals in vegetables into free-radicals; and,
10) Render permanent the effects it causes in the body.
This analysis was compiled by Dr. Rita Lee, contributor to the prestigious British medical journal, The Lancet.
WHAT ARE THE BEST FOOD SOURCES OF FOLIC ACID?
Marginal deficiencies of protein, vitamins A, C, E, B6, and folic acid have been shown to result in greater vulnerability to a number of viral and bacterial processes. We need 400 mcg. folic acid daily. However, during pregnancy or with high homeocysteine inflammatory levels, a 1000 mcg, daily will prevent heart attack. A daily intake of nutritional yeast on yogurt, half a cup of lentils every other day, or Barley Life twice a day from Aim International, or organic liver once a week is advised. Otherwise, a sublingual form combined with B12, B6, and biotin is available through www.trivita.com.
As per 100 g. (¼ cup) portions from Nutrition Almanac,
McGraw Hill, 1996:
2022 mcg. 1 tbsp.Brewer’s yeast/Nutritional
770 mcg. 3.5 oz. chicken livers
585 mcg. 1 tbsp. sprouted barley grass, powdered, low temperature
410 mcg. Curried Lentil Loaf
376 mcg. 4 oz. chicken giblets
440 mcg. ¼ cup black-eyed peas
430 mcg. rice germ
245 mcg. 4 oz. organic beef liver free
216 mcg. Spinach and Sprout Salad
211 mcg. ¼ cup chickpea flour (gram flour)
175 mcg. ¼ cup kidney beans
143 mcg. 1 cup yellow string beans
132 mcg. 1 cup raw endive
131 mcg. ½ cup cooked spinach
130 mcg. Flakey Low Carb Pie Crust
125 mcg. garbanzo beans / chana / chickpeas (25 g. carb in a quarter-cup)
118 mcg. Speedy Four Bean Soup
90 mcg. ¼ cup red lentils
88 mcg. ½ cup asparagus
76 mcg. 1 cup Romaine lettuce
76 mcg. 1 cup raw cucumber
74 mcg. ¼ cup pinto beans (9 carbs)
72 mcg. chocolate chips
65 mcg. spinach cooked
65 mcg. filberts
62 mcg. ½ avocado
62 mcg. 1 cup broccoli
64 mcg. ¼ cup black beans
60 mcg. beet greens
56 mcg. peanuts roasted
52 mcg. homemade unpeeled potato chips with olive oil
51 mcg. 1 oz. crispy kelp
50 mcg. Barley kernels unhulled
45 mcg. 1/4 cups Great Northern beans (9 g. carbs)
45 mcg. 1 Mango (35 g. carb)
45 mcg. ½ cup boiled beets
40 mcg. 1 organic orange
38 mcg. English walnuts
33 mcg. oatmeal porridge
32 mcg. split peas or 4 figs
26 mcg. 1 cup strawberries (usual portion)
27 mcg. pecans
25 mcg. green peas
24 mcg. 1 cup enriched white wheat flour
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