PUBLISHED BY:

DR. TONI BARK

847.869.7740

Why Raw Food

Here is a link to one of my recent lectures on cooking, food preparation and avoiding toxic compounds formed from high heat cooking.

This lecture delves in toxic compounds that are created by cooking at high heat and explains where AGE s come from and how they affect blood vessels and organs.

The lecture also talks about diet induced inflammation but does not mention zonulin which is the topic of my previous blog entry. Please read it to get another look at how food, stress and environmental toxins such as heavy metals and possibly Splenda can trigger zonulin production and therefore inflammation and auto-immunity.

Lots of good information but takes some time to watch.

Enjoy!