Where can I find Berg's table of purifying(acid binding)foods?W. is Bergs full name?Where can I get more inf
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from alive.com:
Ragnar Berg (1873-1956)
Swedish nutritionist and Nobel Prize winner Ragnar Berg conducted a number of experiments to determine nutrient loss during cooking. He became interested in this subject after observing certain illnesses which occurred in a Swedish sanatorium practicing "pudding vegetarianism." "Pudding vegetarians" are people who eliminate meat from their diet, but otherwise indulge in mostly denatured cooked food.
Berg wrote about his comprehensive and well-controlled experiments, and the surprisingly great loss of nutrients during cooking. Vegetables lost one-third of their minerals and up to ninety-four percent of their important alkaline salts. This lack of nutritive salts, especially in a heavy meat diet, results in an excess of acid, which shows up in various forms of illness, especially rheumatism and gout.
We know that a healthy organism has to be more alkaline than acidic. Berg learned from his experiments that vegetables which are alkaline when they are raw turn acidic when they are cooked. Vegetables such as legumes, which are acidic to begin with, even increase in acidity after cooking. According to Berg, the value of vegetables lies in their alkaline content, their vitamins and their additional substances not yet known to society. These soluble matters are the first ones lost in the cooking process. Berg sounded a special warning against canned vegetables, which are cooked up to seven times at high heat to preserve them. Cooking also destroys up to four-fifths of carbohydrates and half of protein.
In his book Everyday Miracles, Berg describes the surprisingly quick healing of heavily festered wounds after patients were put on a course of raw vegetables, such as carrots, spinach, fresh lettuce and potatoes. These patients were particularly deficient in B vitamins, a deficiency which encourages the formation of extra white blood cells and pus. Berg was one of the world’s top authorities on the acid-alkaline balance of foods and how this balance affects the body. His works on nutrition are still used as textbooks in many medical schools.
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i dont know..
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