On 4 Nov 2003 14:01:21 -0800, (ElfHunter)
wrote:

"August Pamplona" wrote in message link.net...
"ElfHunter" wrote in message
om...
wrote in message
...
I see your point. I eat lots of apples but they have no protein.

Regarding being "all natural", so are nightshade mushrooms and snake
venom and lots of other things that can hurt you.

The appeal to "all natural" is the biggest bunch of bunk in the
modern
era.

While I agree with you that the term "all natural" is often a
marketing ploy, there are so many examples that show that processed
food is bad your you. Example,

1. Refined flour gets digested too quickly.
2. Sugar is bad for your teeth.
3. Trans Fats may cause cardiovascular diseases.

Some of these examples are only known recently. So, a prudent
strategy would be to be very cautious about processed food. It is all
about risk management. I am placing my bets on foods that have not
undergone major industrial processes.

Sy

OTOH, sometimes foods are improved to varying degrees by some level
of processing (and indeed some "foods" are inedible or even toxic in
their natural state). If you don't believe me, try eating an olive
straight from the tree.

August Pamplona

Point well taken. I will also try not to lick any colorful toad I
come across. I will not invest in junk bonds and I promise not to run
any red lights. Also, I won't take any of those high tech fats
substitutes either. It is simple risk management. I don't do things
that I believe have an elevated chance of hurting me. Some people
bungle jump, I don't. People have different levels risk tolerance.
George Burns lived over 100 smoking cigars and he seemed reasonably
happy, but that does not mean I am going to start smoking.

My attitude towards highly processed food is similar to strangers
hanging outside my door late at night. I tend to be cautious about
them.

Acorns were a staple of the Native American diet, but they have to be
processed, as well. Water soaking is needed to leach out the tannins
before grinding into flour.

Proton Soup