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Health Articles


Riboflavin or vitamin B2 plays a significant role in the production of energy. It helps in the conversion of carbohydrates to sugar, which fuels the body function.
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Corn is a good source of Thiamin ( Vitamin B1) providing about one-quarter (24.0%) of the daily value for this nutrient in a single cup.
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You may already know that oranges are an excellent source of Vitamin C. In just one orange there is a supply of 116.2% of the daily value for vitamin C-but do you know just how important vitamin C and oranges are for good health?
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EWG has been publishing guides to the "dirty dozen" of most pesticide-contaminated foods since 1995, based on statistical analysis of testing conducted by the USDA and the FDA.The dirty dozen list only reflects measurable pesticide residues on the parts of the foods normally consumed (i.e. after being washed and peeled). We have listed these 12 foods in the following pages, along with recommendations for foods other than fruits and vegetables that are best bought organic.
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Many people have problems with their liver, the gallstones (in the bile-ducts of the liver too, even when the gallbladder has been removed) and general digestion. Especially with the 'Western Diet' with too much fat and acidity and with the stress of modern life gallstones develop, although they are rarely noticed, just an occasional pain when eating fat.
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Make your self healthier by changing the way you process your thoughts. If we believe that we are creatures created in the image of God (Genesis 1:26) then that secures our reasoning that we too are creators or co-creators.
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Vitamin B1 also plays a key role in support of the nervous system, where it permits healthy development of the fat-like coverings which surround most nerves (called myelin sheaths). In the absence of vitamin B1, these coverings can degenerate or become damaged.
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Report of findings of Dr. H.A. McGuigan for the Federal Trade Commission in Docket case #540, Washington D.C.
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By Amy Cortese — TEFLON has been hugely successful for DuPont, which over the last half-century has made the material almost ubiquitous, putting it not just on the frying pans but also on carpets, fast food packaging, clothing, eyeglasses and electrical wires – even the fabric roofs covering football stadiums.
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Microwaving Zaps Antioxidants in Broccoli — By Jean Nick
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In two to five minutes on a conventional stovetop, cookware coated with Teflon and other non-stick surfaces can exceed temperatures at which the coating breaks apart and emits toxic particles and gases linked to hundreds, perhaps thousands, of pet bird deaths and an unknown number of human illnesses each year.
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Teflon, one of the most popular non-stick pan products, can emit fumes that make you sick if it is allowed to get hot enough.
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Latest docs revealed in advance of pending enforcement action. From EWG's report New Documents Show Continuing Pattern of Information Supression by DuPont
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U.S. Urged to Put Warning Labels on Teflon Cookware. The Environmental Working Group asked the Consumer Product Safety Commission to require manufactures of cookware to place warning labels on their products that caution consumers of the potential health risks of the non-stick coating.
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Children's Health Environment Coalition. DuPont's Teflon ® works wonders at keeping food from sticking to pots and pans. But after 50 years of use, evidence is mounting that Teflon's key ingredient, perfluorooctanoic acid (PFOA), "sticks" in the environment indefinitely.
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Health Article

Dr. Paul Kouchakoff "The Influence of Food Cooking on the Blood Formula of Man

According to Dr. Paul Kouchakoff (Suisse), M.D. Nobel Prize Winner "The Influence of Food Cooking on the Blood Formula of Man of the Institute of Clinical Chemistry, Lausanne, Switzerland, Proceedings: First International Congress of Microbiology, Paris 1930.

"After every dose of food, we also observe a general augmentation of white corpuscles, and a change in the correlation of their percentage. This phenomenon has been considered, until now, a physiological one, and is called a digestive leukocytosis" After the consumption of the same natural foodstuffs, altered by means of high temperature, we find that the general number of white corpuscles has changed, but the correlation of their percentage has remained the same. After consumption of manufactured foodstuffs not only has the number of white corpuscles changed but also the correlation of percentage between them.

"All our experiments have shown that it is not the quantity, but the quality of food which plays an important role in the alteration of our blood formula, and that 200 milligrams or even 50 milligrams of foodstuffs produce the same reaction as large doses of them".

Does this occur only when such foodstuffs are heated to boiling point, or is the same phenomenon called forth by lower temperatures?

It appears that every raw foodstuff has its own temperature which must not be surpassed in heating, otherwise it loses its original virtues and calls forth a reaction in the system.

Ordinary drinking water, heated for half an hour to a temperature of 87°(C,) does not change air blood, but this same water, heated to 88° (C,) changes it. We have given the name "critical temperature" to the highest degree of temperature at which a particular food-stuff, can be cooked without changing our blood formula.

This critical temperature is not the same for all raw foodstuffs. It varies within a range of ten degrees.

-The lowest critical temperature for water is 87°; for milk it is 88°; for cereals, tomatoes, cabbage, bananas, 89°; for pears, meat, 90°; for butter, 91°; for apples and oranges, 92°; for potatoes, 93°; for carrots, strawberries and figs, 97°.

(conversion to Fahrenheit)
-The lowest critical temperature for Drinking water 191 degrees F, Milk 191 degrees F, Cereals 192 degrees F, Tomatoes 192 degrees F, Cabbage 192 degrees F, Bananas 192 degrees F, Butter 196 degrees F, Apples 197 degrees F, Oranges 197 degrees F, Potatoes 200 degrees F, Carrots 206 degrees F, Strawberries 206 degrees F, Figs 206 degrees F.


After over 300 experiments on ten individuals of different age and sex, we have come to the following conclusions: 1. The augmentation of the number of white corpuscles and the alteration of the correlation of the percentage between them which takes place after every consumption of food, and which was considered until now as a physiological phenomenon, is, in reality, a pathological one, It is called forth by the introduction into the system of foodstuffs altered by means of high temperature, and by complicated treatments of ordinary products produced by nature.

2. After the consumption of fresh raw foodstuffs, produced by nature, our blood formula does not change in any lapse of time, nor in consequence of any combinations.

3. After the consumption of foodstuffs produced by nature, but altered by means of high temperature, an augmentation of the general number of white corpuscles takes place, but the correlation of percentage between them remains the same.

4. After the consumption of foodstuffs produced by nature, but altered by manufacturing processes, an augmentation of the general number of white corpuscles as well as a change in the correlation of their percentage takes place.

5. It has been proved possible to take, without changing the blood formula, every kind of foodstuff which is habitually eaten now, but only by following this rule, viz: - that it must be taken along with raw products, according to a definite formula.

6. In a healthy organism, it is not possible, by the consumption of any food to alter "The Influence of Food Cooking on the Blood Formula of Man correlation of percentage between the white corpuscles, without augmenting their general number."

7. Foodstuffs do not seem to have any influence on the transitional and the Polymorphonuclear Eosincphiles and the correlation of percentage between them is not altered.

8. We can change our blood formula in the direction we desire by dieting accordingly.

9. Blood examination can only have significance as a diagnosis if it is made on an empty stomach.