Doctor Thoma


As for flavour, which is characteristic for each type of food, it suffers great losses when we cook the food. Because of this the use of an artificial replacement is unavoidable; the mostly used are the cooking salt and white sugar, both of them very harmful groceries. It is truly sad how much preciousness is lost by cooking, and how pathetic is its replacement.

It is proven that cooked food enters the organism three or four times more than raw food. Even the volume of cooked food is reduced plenty. In fact, it is reduced up to that point, that we almost can’t avoid the burden of waste materials and fats, on our cells.

This is how much a person is willing to sacrifice for a slight pleasure of the palate. Besides, the sense of taste can be easily re-educated, because it is thing of habit.