Judith A. DeCava is a CCWFN (Certified Clinician in Whole Food Nutrition) and writer for the IFNH (International Foundation for Nutrition and Health).
Her article about Osteoarthritis, what contributes to its development and what we can do nutritionally to help prevent this condition, is easy to read, educational and of high interest for all women.
What are your comments and questions?
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**This blog is intended for educational purposes only and should not be used as a guide for diagnosis or treatment of any kind. This content is brought to you by the brilliant work and thinking of the pioneers of nutrition: Dr. Royal Lee, Dr. Weston A. Price, Dr. Melvin E. Page, Dr. Francis Pottenger, and many more for their ceaseless dedication to better nutrition and health!
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Cold and raw foods require that much more energy to transform the raw/cold food into a warm soup within the pot of the stomach. Since it takes energy or qi to create this warmth and transformation, the net profit from this transformation is less. If one eats cooked foods at room temperature (at least) or warmed (at best), less spleen Qi is spent in the process of digestion. Because 
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