Food Preparation Dos and Don'ts

on 2/15/2008 by DanFonseca | filed in: Diet and Nutrition
Food Preparation Dos and Don'ts 1. Don’t overcook your food, as it will result in a loss of vital enzymes and nutrients. Vegetables should be slightly tender, yet still retain their bright color. Steaming vegetables in purified water is the best option. Salt your food after cooking, not during cooking, since salt helps leach nutrients in the water. To retain nutrients, use the water in which you steam vegetables to make soup. Note that the dark color of the water is from minerals leached in the steaming process.

2. To guard against parasites and harmful bacteria, don’t undercook meat. At the same time, meat that is slightly on the “rare” side retains more enzymes than “well done” meat, and it’s certainly never a good idea to eat blackened or charred meat. The best way to ensure that meat contains its enzymes, juices, flavors, and nutrients best is to cook it at lower temperatures for longer periods of time preferable means of cooking include roasting and baking.

3. Eggs are best when they’re cooked lightly, as in soft boiling or poaching. A good way to cook eggs is to place them in water and let them come to a boil for only a few seconds; then remove the pan from the heat, and let the eggs stand for a few minutes until the desired consistence is reached. Look for fertile eggs from hens raised in free ranging circumstance and given unmedicated feed.

4. To preserve the nutrient content of whole grains or legumes, simmer them slowly at a low tem. Buy whole or uncut grains in health food stores, as opposed to processed commercial brands.

5. To maximize your ability to digest whole grains, beans, or legumes, soak them overnight in purified water, and then cook them in the same water.

6. Limit or refrain from eating microwaved foods. Microwaving actually changes the molecular structure of food in a way that nature did not intend.

7. Always strive to obtain whole, fresh foods. Fragmented foods impart significantly less energy than whole foods. The same hold true for food that is not fresh. For instance, if you spent a week eating nothing but leftover, stale, frozen, canned, or microwaved food, you would feel very poorly-physically, emotionally, and mentally.

8. The ions and molecules in both raw and cooked foods react with metallic and synthetic ions in cookware. Whenever possible, choose nonreactive cookware such as porcelain enamel, or glass. Refrain from placing cooked foods into plastic containers.

Tags  cooking
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ryan ryan
March 04, 2008
7:35 PM
This is a good list. There's often a lot of confusion as to whether we should cook thoroughly or eat raw for best health gains.

Hulbs Hulbs
February 21, 2008
10:39 AM
nice info.

DanFonseca DanFonseca
February 18, 2008
3:10 PM
Weston A. Price had done a research study on over 15 different indigenous cultures around the world, and one thing he found was that they barely cooked their food if at all. Cooking is a form of processing food. That’s why I bake chicken at a low heat so the enzymes won't be destroyed like if you were to boil it or cook it at high temp. In some cases, people eat food that takes more energy to digest then it will give them, especially if you overcook your food. Your body will appreciate the food much more if you cook it less.

lilnicky1234 lilnicky1234
February 18, 2008
6:19 AM
Hey, these tips are pretty handy.. With cooking food, I heard that it's easier to digest the more you cook it. But is it still not worth losing the nutritional value?

 
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