Cooking techniques and ingredients
Cooking is the art, technology and craft of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual cook has.
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Eating easily digestible foods is one way to make sure that your digestive system gets a break and can function more smoothly. The digestive system is so important for your overall health and wellbeing that it’s in your best interest to keep it functioning at its best with foods that you tolerate well.
Some foods are notorious for being difficult to digest, while others rate as being easily digested and passed through the system, or even improving your digestion by providing important bacteria it needs, as well as fiber to help balance out foods that don’t contain any fiber at all.
Sauerkraut is fermented cabbage that is not only easy to digest but can improve your body’s ability to digest the other foods eaten in a meal. It’s the lactic acid bacteria that works the digestive magic once you eat it. Your digestive system relies on a healthy supply of good bacteria, and sauerkraut helps add to those digestive bacteria.
Brown Rice: Add a side of brown rice to your plate and you’ll be getting a satisfying carbohydrate that provides fiber and may represent a better digestive option than ordinary white rice.
White rice is also a food that has a good track record for easy digestion, but can sometimes cause constipation, gas, or diarrhea. Whole grain breads and pasta are also a better choice when it comes to digestibility than their white counterparts.
The enriched flour used in white bread and traditional pasta has been known to be a digestive problem for some. How to prepare it for easier digestion: Traditionally prepared brown rice is the best way to go, as it comes out light and fluffy and easy to eat.
Supplements that can aid digestion: probiotics, digestive enzymes, apple cider vinegar, Swedish bitters, ox bile tablets, unrefined sea salt and B vitamins.
Potentially difficult to digest foods: Unsoaked nuts with their skins on, raw fruits and vegetables, grains and legumes (especially when they are unsoaked or unsprouted), overcooked meats or eggs, dairy products containing lactose and that have been homogenised, foods containing certain sugars and very high fibre foods such as grains and legumes.
Foods you are allergic to should also be avoided.
Improving digestion through proper food combining: Fruit should be eaten alone on an empty stomach, meat and eggs (proteins) should be eaten with non-starchy vegetables. Starchy vegetables and grains should be eaten with non-starchy vegetables.
Cooked carrots, spinach, mushrooms, asparagus, cabbage, peppers and many other vegetables also supply more antioxidants, such as carotenoids and ferulic acid, to the body than they do when raw, Liu says.
At least, that is, if they’re boiled or steamed. Deep fried foods are notorious sources of free radicals, caused by oil being continuously oxidized when it is heated at high temperatures.
These radicals, which are highly reactive because they have at least one unpaired electron, can injure cells in the body. The antioxidants in the oil and the vegetables get used up during frying in stabilizing the cycle of oxidation.
Comparing the healthfulness of raw and cooked food is complicated, and there are still many mysteries surrounding how the different molecules in plants interact with the human body. The bottom line is to eat your veggies and fruits no matter how they are prepared.
Did the Advent of Cooked Food Grow Human Brains? Your brain is a major consumer of the calories you consume in a day. Even though it makes up only about 2 percent of your body mass, it uses 20 percent of your calories! The size and number of neurons in your brain is, therefore, largely dependent on the number of calories you can consume in a day.
Ancient humans had to graze constantly to find enough calories to live on, much the way apes and gorillas do today. There are only so many hours in a day, and raw, mostly vegetable, foods do not contain many calories, which together put a metabolic limitation on how big the brain could grow.
Cooked Food is Superior to Raw? As some of you may know, I believe it’s very wise to strive to get as much raw food in your diet as possible. So how does this fit in with the theory that cooked food helped our brains get larger and smarter? For starters, ancient humans ate a largely plant-based raw food diet.
They may have had raw meat occasionally, but this was not significant portion of their diets. If you restrict your foods to raw plant foods only, as is advocated by many, it is my personal observation and belief you will likely see a radical decline in your health over the long term. I personally try to eat about 85 percent of my food raw.
And it’s likely that even when ancient humans moved their meals to the hearth, they still ate a far more significant portion of raw foods than people do today. There are some cases where cooking does appear to release more nutrition – such as the lycopene content of tomatoes.
However, by and large cooking your food, especially at high temperatures, destroys naturally occurring enzymes. Enzymes are proteins; catalysts to speed up and facilitate reactions in your body. In fact, some biochemical reactions will not even occur without these enzymes (you have about 1,300 of them). So if all of your food is cooked, your body is going to be deficient in the enzymes it needs to function properly.
It will also be lacking biophotons. Living raw foods contain the biophoton light energy your body needs. Every living organism emits biophotons.
It is thought that the higher the level of light energy a cell emits, the greater its vitality and the potential for the transfer of that energy to the individual who consumes it. The more light a food is able to store, the more nutritious it is. Naturally grown fresh raw vegetables, for example, and sun-ripened fresh fruits, are rich in light energy.
The capacity to store biophotons is therefore a measure of the quality of your food. The greater your store of light energy from healthy raw foods (this should not be confused with your vitamin D status, which is produced by the sun on your skin), the greater the power of your overall electromagnetic field, and consequently the more energy is available for healing and maintenance of optimal health.