Extracting minerals via juicing; was Re: Raw meat safety ?

[Guest guest]

> Weed (http://www.susunweed.com/) says the

> following:

>

> " To extract minerals from fruits and vegetables, I

> cook them for long periods of time, or until there is

> color and texture change, evidence that the cell walls

> have been broken. Kale cooked for an hour delivers far

> more mineral to your bones than lightly steamed kale.

> Fresh juices contain virtually no minerals. Cooking

> maximizes the nutrients available to us, especially

> the minerals. "

>

> -- http://www.susunweed.com/z13%20articles_sw.htm#b7

>

> Does anyone know *for sure* if minerals are mostly

> contained in cells and juicing doesn't usually break

> down cell walls?

>

> Roman

--snip--

I don't know for sure if they are mostly in the cell but it makes

sense since they are required for cell metabolism and are pulled in

from the plant's circulatory system for this purpose.

The issue of breaking cell walls to get at the minerals I consider

relevant. Norman made a big deal about this in selling his

Norwalk triturating press juicer. I expect centrifugal juicers will

yield a far lower mineral concentration, while crushing/triturating

juicers will yield more. I know I get scale on the gears and

glass receptacle of my Green Life, indicating heavy mineral

extraction. If you buy pressed juices from the health food store, you

can actually see the calcium etc. fall out of solution in the carrot

juice after a day or two.

Portland, OR

[Guest guest]

She also says " Because minerals are rock-like, we need to break open cell

walls to get at them. "

Based on that line alone, I would be inclined to believe that anything of

value that she might say is likely to be an accident. That quote is the

most illogical, non-sensical, mumbo-jumbo crap that I've ever heard pushed

as nutritional advice. Of course, she may have other valuable things to say

and that quote may have been an unfortunate exception...