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Tam
Man
IS
YOUR
FOOD &
BEVERAGE METHODS
SCIENTIFIC?
Tap
water
contains
halohydrocarbons
and
chloroform. At 90oC, the
con-
centrations are
191
and177
mg
respectively;at
100oC,
110
and
99
mg;
After
boiling
for
3
minutes,
these
reduces to a low
of 9.2 and 8.3 mg respectively.
As
boiling
for
>5
minutes would
ironically increase the contents
of
nitrosamines in
tap
water,
boiling
for
3
minutes suffices.
Tomato is rich in lycopene
-
pre-
vents cardio-vascular diseases
and cancer. Taken
raw,
tomato
prevents
clotting in
vessels;
cooked
to
88 oC
for
>15
min-
utes makes
it
an effective can-
cer prevention food
-
according
to a
Harvard University
study,
those taking
cooked tomato
have 50% reduction
of
prostate
cancer
rates.
With only
"sec-
ond-class" proteins, tofu
is
best
cooked
with
meat
with
first-
class proteins. White turnip con-
tains interferon
inducers
-
best
taken
raw but carrots,
cooked
to
avoid
losing
70/"
of
the beta-
carotenes, excessive
of which
reduce
corpus luteum
hor-
mones of the ovary: infertility.
Cornell University recommends
cooking corn for best anti-oxi-
dant and
anti-cancer
properties.
Spinach contains oxalic
acid
that combines with calcium
to
form
insoluble calcium salts
-
not absorbable.
49
