Bowen Therapy - Blog
On Wednesday 23 Oct I attended a Speedwell Trust talk at the Templeton College. Oxford, where Dr Neil Ward, Professor of Analytical Chemistry at Surrey University gave an interesting talk entitled "Food Preparation – Impact on nutritional quality and health.”
He commenced by saying food preservastion techniques commenced thousands of years ago when meat was preserved by salt – but over the last 60 years the preservation process has changed out of all recognition – mainly originating from the need to feed soldiers on the battlefields and NASA's quest for providing food for Astronaughts.
The lecture progressed to talk about talked about the nutritional value of foods, cooked, and preserved by a variety of methods.
Preservatives and colour additives were also discussed in this age of Convenient fast foods.
Left with a feeling of what are the people of the western world doing to ourselves and why is it so difficult to get young people to realise just how harmful their quest for convenience foods really is
The importance of Hydation was once more emphasised. (see earlier post dated -----below). He insists that all student bring water to the lecture theatre at his presentations
Food contamination was an area of particular intereset to the Professors work. He has been studying the amount of arsenic appearing in water from volcanic locations-particularly south America- Herec washing food in water is shown to further increase the arsenic content
Lead pollution from fieldfs close to motorways has left a lead risdual in the soil which is still being taken up by plants.
Stephen Ludbrook 01993 898693