Pro and con of various cooking systems

 

I want to apologize, first of all, as if I have to describe this topic in a little detail, but I am compelled to do so, because it is a really wide argument.
This post serves, at the moment, to give you a general idea on changes occurred in the history of the human beings in relation to food, up to the present day, that we have so many cooking methods.

 

4,000,000 years ago : transition from monkey to man
3,000,000 years ago : semi-erect posture and the beginning of language
1,500,000 years ago : appears the ''Homo Erectus " and it is the period in which they began to learn the use of fire
400,000 years ago: (until now, for 3,600,000 years everything has been eaten raw) at that time, the Neanderthal Man discovered the basics of cooking the food; they began to build the first useful tools and discovered how to use the fire to transform the original characteristics of various foods
75,000 years ago : it appears the ' "Homo Sapiens"
13,000 years ago : the first rudimentary crops
11,000 years ago : animal husbandry
10,000 years ago : organized fishing with nets
7000 years ago : first urban civilization
1000 years ago : the spread of pasta
200 years ago : the spread of pasta with tomato sauce
60 years ago : first McDonald


IN GENERAL DURING COOKING :

• Vitamins: at a certain temperature, pH and cooking times, are reduced their bioavailability, absorption and consequent nutritional value
• Proteins: denaturation produced by cooking reduces the biological value, while the coagulation-solidification that forms, increases the rate and timing of absorption in the stomach and intestinesFats: if you reach the point of smoke forming toxic substances such as acrolein 
• Vitamins: are destroyed several such as vitamin C and the B group , others are reduced by 50% 
• Mineral salts: they are dispersed into the cooking water, less even if cooking in dry

An undesirable substance that is formed during the cooking process is acrylamide, which is a neurotoxic substance. This means that acrylamide at high doses has the ability to cause damage to the nervous tissues. It is also noted that in animals, high doses of this compound cause cancer and affect reproduction.
Acrylamide can be formed in foods during cooking processes that reach temperatures of 120 ° C or higher, for example, frying, baking and roasting. Originally it was found to contain acrylamide French fries, potato chips, cookies and crackers, croutons, cereals for breakfast, roast potatoes, bakery products and coffee. Further investigations have revealed the presence of acrylamide in toasted nuts, fruits and black olives .
Likewise form carcinogenic substances such heterocyclic amines in the cooking of meat to the smoking point.


 20 COOKING SYSTEMS

Coming now to the topic, many are nowadays the possibilities of how to cook.
I write you these 20 systems only for doing that, when you'll begin to cook a food, you could think a little bit more on which is the best method for you to choose.

 

1 . BOILING : immersion of the food in water, which is brought to the boiling point.
Pros and cons: are lost a lot of mineral salts; the food is to be depleted but does not cause adverse effects
2 . DROWN : similar method to boiling, which, however, is carried out in water at a temperature below 80
Pros and cons : it is one of the most delicate cooking systems, but always minerals are lost

 
3 . BAIN-MARIE : the food is put into a container that is floating in a pot of water on the fire
Pros and Cons : The food does not stick and cooking is gentle enough; you can use a little bit of water so it is possible to loose not a lot of minerals
4 . STEWING : the food is put into a saucepan with a little quantity of water and a cover; you can use moderate heat, forming stewing
Pros and cons: cooking quite delicate and less loss of minerals
5 . STEAM : a perforated steel basket or a weave of bamboo is put inside a pot, above the water level, which, brought to boiling point allow food to be cooked with water steam
Pros and cons: does not lose the taste of the food and keep it digestible; you lose the minerals in the water, look to the color of the water after cooking, so you'll understand what are you loosing
6 . SOLDERING : is a method of mixed cooking; in the beginning is made with a browning fat, then the continuation of the cooking is with a liquid ( sometimes wine)
Pros and cons: the initial browning makes food tastier, but it hurts more than the previous cooking
7 . FRYING : the food is immersed in a fat or meat is seared on both sides; using oils, butter, lard. Fried foods absorb a part of the fat used during cooking, thus resulting very caloric. The temperature reached is from 130 ° to 190 ° C.. Better oil that resists cooking is extra virgin olive oil; most are advised against various seed oils and the rape oil.
Pros and cons: fat led to such high temperatures degrade losing most of beneficial and healthy trace elements, and with the formation of indigestible and toxic substances
 

 
8 . LEAP : it uses very little fat at high temperatures; cooking is usually short by "leaping" all the time the food on the pan
Pros and cons: there is no loss of mineral salts because are retained and, even if the pieces are enough big, the substances inside are sufficiently intact; the problem is the high temperature of the fats that burn the outer parts
 

9 . GAS OVEN : cooking for irradiation given by a flame which is quite harmless
Pros and Cons : If you put the exact amount of water remains the taste and minerals , which usually is perceived by the taste; sometimes if you overdo with fats and you cook for a long, it ill be formed a sort of prolonged frying that makes it heavy and indigestible food
10 . ELECTRIC OVEN : cooking for irradiation overheating
Pros and cons: similar to a gas oven; but someone claims that cooking be electricity is a most unnatural than gas
11 . CONVECTION OVEN : the food is cooked by the hot air that is moved
Pros and cons: similar to the oven, but you can cook at lower temperatures less ruining the food ; with the meat does not form the outer crust which is very indigestible
12 . BAKED : after the food has been cooked in the oven, is made to form a golden brown top, which is realized by exposing the food to the heat of the grill of the oven at 250-300 ° C
Pros and cons: similar to the oven, but the gratin is at high temperatures, thus ruin more the food; plus the crust is heavier for the liver and can have inside acrylamide or heterocyclic amines (see the beginning of the Post)
13 . BAKING IN FOIL : inside the aluminium foil or parchment paper (I will write some more about in the Post devoted to kitchen tools)
Pros and Cons : food is protected from burning or roasting and are used the substances of the food, so are not lost; you can cook also without adding any kind of fat
14 . MICROWAVE OVEN : it is based on electromagnetic waves that are produced in a tube furnace by electron which is called "magnetron"; generates a force field that allows the microwaves to bounce back and forth inside the armor of metal of the oven until are absorbed by the food. These cause the vibration of water molecules contained in the food. The magnetron generates a force field that constantly changes direction at a frequency of 2450 MHz, ie of 2.45 billion times per second.
Pros and Cons : although new technologies provide better protection from leaks of microwave, the cooking is done in such a way as to change the structure of the food itself; dr. Hertel did experiments with groups of young volunteers proving what may increase the possibility of cancer
15 . AT THE PLATE : the food is placed on the iron or cast iron plate that is on the red-hot fire
Pros and cons: it is better than cooking on a spit or grilled, because the food is not directly exposed to the fumes of fire and flame
16 . SPIT : the food is cooked rotating close to the heat source
Pros and cons: they are often used heat sources that produce smoke and therefore increase the risk of becoming cancerous; especially meat become more indigestible because the subcutanous barriers to heat, present in every animal under the skin, is an obstacle to cook the inside parts so that the outside tends to burn 

 
17 . GRILLED : food cooking is done through the use of wood or charcoal
Pros and cons: the difficulty of controlling the cooking temperature is one of the problems . It 's very easy to cause burns or diffuse foods, resulting in the production of toxic substances (such as polycyclic aromatic hydrocarbons) and carcinogens; the vicinity of the flame produces another carcinogen, called benzopyrene
 


 18 . ON SOAPSTONE : Soapstone is a smoothed stone that resists temperature and flame and distributes heat well; soapstone is called steatite, an odorless, tasteless stone composed primarily of chlorite, dolomite, magnesite and talc. Soapstone cookware is pricey, but it is a heavy, durable, bacteria-resistant cookware that will last and look great for generations with minimal care.
Pros and cons : unlike the grid, is non-stick, does not produce emissions of smoke and possesses thermal properties that allow a controlled release of the heat and of long duration; permits to eliminate, at least, a portion of the fatty substances of the food
19 . IN BLANKET : the food is in the water that is posted at a not high temperature, then the pot lid is closed and stored for the required time in a blanket
Pros and Cons : cannot find much use for leafy vegetables or meat, but very useful for tubers, roots, cereals; meat and fish is very well cooked even if you like it boiled or mixed with cereals. . It is cooked slowly and at temperatures that do not spoil too much food; nothing is wasted and is a very healthy system of cooking.... and it is also saving energy!
20 . AT THE SUN : exposing the food on the grills and protecting it from the birds with nets
Pros and cons: you must be in climates with a strong enough sun; in ancient times it was used to cook the bread or pans were inserted in hot sand and left at the sun. Very healthy cooking, non-invasive, the food receives even the energy from the sun




SOME MORE

• for at least 3.6 million years man has lived on only raw food , as do all animals on Earth ( except domestic animal, who have diseases similar to humans)
  from a few hundred years a lot of people think (strangely) that it is impossible to live only by raw food
  
  
  
  

• every time you cook the smell that comes out of the cooked food is something that is "dispersed" by the food, so the properties that evaporate and we can no longer assimilate; almost like saying that it is a "soul" who is flying away ...
  
  
  
   
• cooking ruins the vitamins and minerals. It seems that they become, when not lost, more difficult to assimilate; therefore strongly recommend to integrate with raw fruits and vegetables of biological origin
  
• significant losses of minerals occur with several types of cooking and also their transmutation into difficult assimilation .... Attention: usually intensive and chemical crops and are already having a very low intake of minerals (and vitamins) in vegetables and fruits choose .... so those biological and crops with low exploitation. The pads that many buy to supplement the deficiencies of minerals and vitamins they cost a lot and are treated in a very low percentage.
  
  In the next post I'll cover the following topics (listed below in ascending order of publication); I'll wait for you ....
  
  "Which are the best tools for cooking?"
  "Summary of how to cook and some special recipes"
  "Using fermented foods, how to prepare them and recipes"

Coffee : 2 important topics which nobody talks about ...

 




Let me start with some general informations about coffee.

Around the tenth century, some Arab traders brought coffee beans from Africa, from which was extracted a drink that, consequently to boiling, becomes exciting; qahwa that means the "exciting"; hence the Turkish word kahve.





The documentation on the use of coffee go back to the fifteenth century, when the Sufis of Yemen drank coffee to stay awake during yield their long prayers; then in the sixteenth century coffee began to be sold in Istanbul, Cairo and Mecca; in the seventeenth century the drink began to spread in Europe through Venice, with the provisional name of " Arabian wine".

Today it is the most widely used psychoactive substance consumed in the world; every day are consumed nearly 1.6 billion cups of coffee. An impressive quantity!

Along with tea, coffee is so the most common drink exciting the nervous system.
The characteristic effect of coffee is due by caffeine, an alkaloid that excites the central nervous system and stimulates the organs such as the cardiovascular system.
The amount of caffeine depends on its preparation:

• Espresso : 40-100 mg per cup
• Mocha coffee : 40-100 mg per cup
• American coffee : 100-120 mg per cup
• Instant coffee 65 - 100mg per cup

If are drunk more than 6 cups a day you may experience chronic intoxication called caffeinomania, with the following symptoms:

• 
  addiction ( increasing needs and psychological dependence )
• alteration of sleep patterns (insomnia)
• alterations of cardiac function , since it increases the adrenaline and noradrenaline that stimulate the sympathetic nervous system ; as well as the heart rate increases blood flow to muscles, while decreasing blood flow to the skin and internal organs
• agitation, anxiety, irritability , tremors , flushing, headache , gastrointestinal disturbances , depression and disorientation
  
  
  
  

It is interesting to note the inability of spiders to construct webs after caffeine intake, since it is a poison against insects and arthropods that might attack the plant; for arachnids has a disorienting effect .


 

The alkaloid caffeine is present in various plants such as cocoa (therefore also in chocolate), tea, cola, matè and guaranà; the latter differs for the slow release of caffeine because of its lipid content.
Today, caffeine is used in some energy drinks and candy such as Red Bull (80 mg caffeine per 250 ml), Planet Energy, White Bull, Shark, Foosh, Burn, Scho-Ka-Kola, Coca-Cola (35 mg caffeine for 330 ml).

The coffee plant produces fruits in a continuous cycle. 

Selected the raw coffee beans, which are green in colour, are then roasted to 200-220 ° C for 10-15 minutes with traditional machines, for a couple of minutes with very modern equipments.
Coffee has no nutritional value; unique contribution is given by sugar with which is sweetened.
Contains putrescine, a toxic substance that is also found in rotten meat.
Decaffeinated could be considerable even more damaging, because it is used a solvent (water, carbon dioxide, ethyl acetate, dichloromethane), of which remains a residue (even if authorized by law), but that is always a chemical solvent (to understand each other, a solvent is also what you use to dilute the paint ... ).
It may be adulterated with dyes, burnt sugar, walnut oil and petroleum jelly.
It can be sophisticated by adding some other flavoured vegetables in powder or dehydrated.

After this long introduction (but I wanted to give you an idea quite precise about it) I come to the 2 important points of which no one talks about:

STEP 1:
as described above, coffee is produced by roasting fresh and green coffee beans, torrefying to 200-220 degrees Celsius. 
What does this mean? Means that it becomes a carcinogenic product! 
It is certified that any food when is toasted or even smoked, easily becomes responsible for the onset of tumors. 
Somebody will say: "I drink coffee from a long time and I have nothing .. ". Certainly, tumors are not formed by a short time intoxication but by a continued intoxication. 
It is the accumulation for some time that creates these conditions; toxins are deposited at a deep level, organs become no more able to expell them, organs and tissues become damaged ..... and becomes afterwards difficult to repair this situation. Cancer is produced mainly by a chronic intoxication.

Coffe has quite a similar situation as cigarettes; above packages is written that can lead to cancer (mainly because is inhaled smoked air), but many persons believe that it is not true and therefore continue to smoke ... But studies certify that continuing to use a damaging substance does not allow the body to be able to detoxify; thus it is created such a state of organic weakness that gives rise to tumors.
Who wants to continue to drink coffee (and the same for smoking ... ) should put a question to himself: "Should I like that one day there will be for me the need to have a surgery, cutting away a certain part of my body?" or "Should I have no problem if I'll have one day to undergo chemotherapy (which hurts even more and only allows to procrastinate the fatal effect of the tumour) with all his side effects?"
Be careful .... in addition to the highly carcinogenic factor of roasting, some studies say that coffee contains, albeit in small doses, around twenty other carcinogens!

STEP 2:
as written above, coffee is an exciting stuff for the nervous system.
What does this mean? Means that when the nervous system is stimulated, the energy is taken from various parts of the body, to spend them outwards. 
From where do you think that energy could be taken by coffee when you feel, after drinking it, more energetic? From coffee itself? No, it is impossible, because coffee has any kind of power inside... it is chemichally proved so!  There are no nutrients inside, there is nothing that could give your some more force, power, energy or vitality.

So, what I am saying is that the inside vital energy is channelled into outside activities ...... is spent outside.....
So the problem comes out from the fact that in order to use power outside, the vital energy is stolen from the internal activities! 

What does it mean? It means that even if you're tired you should sleep and that if your yield is at a certain level you should not use more than that... not use caffeine!

Similarly if you have money in the bank and you begin to spend more than the amount deposited, you'll be always in debt, till when you'll become a poor beggar. In fact, drinking coffee, you request energy from all the internal organs, which, with the passing of time, will become really poor in their ability to work at the best. So, afterwards, doesn't take a lot to get sick ... because your internal organs will be tired and discharged! The immune system can work only even if there is high vital energy; if  energy is in a small quantity (consequently to caffeine and we do not realize this because we have the feeling to have energy because we are using it outside and we feel energetic outside) the defences are very weak and the body becomes easly target for any kind of disease.

 

Be careful ... the coffee takes you to be debilitated in energy ( in fact has no nutrient quality; is scientifically proved, as mentioned above), that makes possible to have diseases that could be avoided. 

If a horse is always used and is whipped to make more than his possibilities, at the end his life will not last long...

 

Avoid coffee and drinks with caffeine! Take care of your health and of your well-being!

I wait for you at the next Post about " Pro and con of various types of cooking"

Holistic Wellbeing: the 6 pillars even if you wish to feel-good

 I come back the concept that I have expressed in my last Post, that aimed to think about the fact that the human being cannot be seen in segmented parts, two of which are the body and the mind, also called psyche and soma .
The resulting question that is often asked is: then I should have to do many things? (the majority think that would certainly be too many things ... ). My proposed idea is: it depends on how much you love yourself and how much wellness you want to have inside.
 

So I propose 6 pillars on which to base your own well-being.
What are made of these pillars ?
Maybe by traditional allopathic medicines (to make the symptoms milder) ? Or by natural remedies ( to cure the damage we have done without creating additional ) ? Or by alternative techniques (for having a feeling that the disease is cured but not completely because usually is not reached the root cause) ?
Of course if there is something going badly we can choose one of the three systems mentioned above, depending on what we have faith, or perhaps search for something else.
But my opinion is that a disorder, an illness, a symptom, a disease, is the opportunity to know that we are doing something that is not in the right order of nature, that something is not in line with the law that governs all, that something not correct has brought us away from our real natural condition (that is to be healthy and happy).
Therefore, understanding the mechanisms that govern our existence , can prevent discomfort, allows us to have the opportunity to maintain the balance of body and interior that leads to feeling good always . The knowledge is the prerequisite "sine qua non" to do what is necessary to be in tune with the natural balance.
This idea is based on the 6 pillars .... 6 ways to understand more and have more knowledge, which over time become part of us, leading us to be aware of the deepest and most complete wellness that we can have forever.
The 6 pillars to realign are:

 

 1. Serenity : HOW TO BE HAPPY:

to know the mechanisms that regulate happiness and serenity; to realize which obstacles are common to all (even if are manifested in different ways), which does not allow us to live well in every situation

 

 2 . Health : HOW TO BE TOTALLY HEALTHY

understand the mechanisms that regulate the totalitarian health; how to eat properly, how to use the instruments that are already present in nature when something does not work well in our body (like all animals do)
 

 3 . Relations : HOW TO RELATE AT THE BEST

to know the mechanisms that regulate our positive interactions with the outside world; understand how we stir up negative reactions in the others, which then will become reversed to us; how to induce good, strong and fruitful relationship with us; how to acquire a right self-exteem and right esteem of the outside world
 

4 . Life : HOW TO LIVE VERY WELL

to understand the mechanisms that regulate the fruitful conduct of our life; to choose the most right objectives, to love without suffering, to manage well our decisions, to accept our situations, to have intuitions for improving our projects
 

5 . Instincts : HOW TO INTERACT WITH INSTINCTS

to understand the mechanisms that move our behavior in relation to instincts; understand how our needs could be related to our primal instincts (feeding, stay alive, sexuality, defend or attack, ...): discover even if many problems that we have in our daily life could originate from instincts
 

6 . Improve : HOW TO IMPROVE SELF GROWTH

to understand the mechanisms that regulate the growth and evolution of the deep inwardness; grow and evolve to have that knowledge that can put us in harmony with the mechanisms of the hidden meanings of life.

 

At first glance these 6 points may seem cryptic, hypothetical or whatever .. but a careful evaluation could allow you to realize that these 6 pillars support wellness in our life, support a high quality life.

I name these 6 as the most important chapters of a book that shoud be a “must” in all the schools, for all children and for all adults.

This book is the study of the " Sciences of Living".
If you know the "Sciences of Living" you will come to be in harmony with the life. Therefore disorders, disharmony, discomfort, difficulties, problems become something that i possible to solve or to cancel from our life.

These 6 pillars collect, at a glance but at the same time in completeness, the means to take care of us in the most holistic way, up to bring us to take care of ourselves at 360 degrees.

Life could be really easy even if we have the huge opportunity, coming from a right understanding, to deletes many unwanted and incorrect interpretations.

For those interested, it is possible to find informations on how to learn all about these 6 pillars and how to become a Consultant on each one of these arguments, on the website www.allthebestinyourlife.com or specifically in the link
http://www.allthebestinyourlife.com/contents/eng/wellness-consultant-school

In the next post I will write a very interesting and unusual topic : "Coffee : 2 important topics on which nobody talks about"