- you better get used to cooking food that does not spoil and that do not denaturalize, might be mostly with the soapstone, folded in a blanket, at the sun, in bain marie, in the gas oven;
would be the best cookware soapstone, pyrex, cast iron or iron; for frying wok stainless steel (using the method described in the previous post) - to get all the nutrients, without having to return completely to a primordial raw food diet, it would be okay to eat 70% raw food accompanied with a 30% cooked food. The raw and cooked foods should be eaten at the same time and not before one and after the other; so you can get the maximum assimilative effects of all the nutritional properties of cooked food also.
- gradually take care of many other considerations related to food and natural diet (seasonality, location, potential energy, polarity energy, features connected with the kind of staff, food stabilizers of the character, food related to evolution or to your daily activities, choice of foods that grow under or upon the earth, cleansing diet, dietary characteristics pre-fasting, etc.).
If you want to know in detail all the correlations for a proper nutrition, you can become expert in "reasoned nutrition", or if you would like to give advice to others you may become Feel Good Consultant specialized in "Natural Health & Holistic Wellness"; see my website www.allthebestinyourlife.com in the International School "Wellness in Your Life" section.
I would like to add some other considerations to I described in the previous post "18 different types of pots, pans, saucepans, casserole ....".
Now, still 4 cooking systems, this time "without containers":
1. hot ashes
2. wood oven
3. Tandoori oven
4. flame directly
1. hot ashes:
is a good system for tubers and roots, which are cooked slowly and in a natural way, without loss of substance; of course you have to be careful to keep the skin and the amount of heat to which they have to be exposed
2. wood oven:
classically used for bread, cooking takes place by radiation of heat from the interior brick; therefore it is an optimal procedure for making bread in a natural way, even better if you use sourdough as a leavening agent; you can cook inside many other kinds of food. Pizza is cooked near the coals embers, so attention to the parts that are scorching and ensure that the smoke does not spread on the pizza itself ... otherwise it becomes a dangerous food for health
3. Tandoori oven:
is an oven with the opening at the top and the embers below the food; the food is impaled on long skewers that support protrude above and below is on embers; is not an ideal cooking because the food takes all the fumes of the coals and often is burned in some parts
4. flame directly:
some foods are kept almost in direct contact with the fire, such as skewers on wood or peppers on gas flame; even if it is one of the oldest firings, is in any case it is not recommended because easily form harmful substances
Some other accessories used in the kitchen:
1. baking paper
2. aluminum foil
3. plastic film for foods
1. baking
paper:
Most of the baking paper on the market is coated with Quilon, a chemical that contains chromium, heavy metal very harmful to health. In recent times it has begun to make a paper simply coated with silicone (typically silicone rubbers have the characteristic to be remarkably resistant to heat and chemical attack), or parchment-like paper obtained in a bath of agents chemicals such as phosphoric acid. Many say that the silicone does not hurt .... I think it certainly does not kill somebody at the time .... but just certainly is a substance that is released from paper to food, being at elevated temperatures; I believe, therefore, that in any case is a toxic substance and that the body is affected after some time. Looks a little like the evidence that you have acquired on the fact that the mineral water bottles left in the sun release harmful substances to health (even if it is defined plastic for food!) .... Even if nobody does not die instantly! Just think that this paper is in contact with the food, in the high temperature of the oven, and how much of these substances could be released consequently ... in fact, a proof is that even if you use it more than once you will see that after a couple of times the paper begins to stick to the food. What does this mean? It means that the silicone (or the other substances) are already eaten by you! In parallel are the baking molds made by silicone, which is discussed on substances that releases the silicone during cooking, particularly in the first 2 or 3 times, so that, some manufacturers specify that the first sweets cooked, must be discarded, to remedy the problem. This however does not guarantee maximum safety in subsequent firings.
2. aluminum foil:
is used to package and store food or during cooking, often baked. Even in this case the sheet releases certain substances to food, especially if in contact with acidic stuffs (tomatoes, citrus fruits, etc..) or at high temperatures. All aluminum cans release this substance to drink or food tinned inside (especially for those types like Coke, Pepsi, Fanta, etc. that are strongly acidic as a result of the considerable amount of white sugar, but also in the case of beer, ice tea, etc.); even often it is not recommended to eat that part of yogurt which was in contact with the aluminum cover, because it has absorbed a bit of this material.
One of the biggest problems of the accumulation of aluminum over the years, is that it is a heavy metal that tends to accumulate in the brain and is now considered the primary cause of Alzheimer's disease (some researchers have reported that blood levels of aluminum in patients with Alzheimer's were 1.4 times higher than those of healthy subjects; subsequent studies have demonstrated that the concentrations of aluminum, were particularly high level of injury inside neurons, called neurofibrillary plaques)
3. plastic film for food:
these could be made by PVC (polyvinyl chloride) and PE (polyethylene): in both cases it is plastics derived from petroleum. The first ones are the most dangerous to health (despite recyclable) because contain phthalates, harmful substances that can pass to the food with which are in contact. So it is better to opt for the latter, always looking on the packaging label EP. But it would be even better, prefer the films made from Mater-Bi, a bioplastic that these are biodegradable and compostable. Moreover, they are very permeable to water steam, allowing the condensation of foods stored in the refrigerator to evaporate, extending the duration of storage.
In any case, even for these products, there is always a release of toxic substances, which, in the long run, cause damage to cells and tissues.
Finally, here are three simple special recipes, you could use at every meal:
Most of the baking paper on the market is coated with Quilon, a chemical that contains chromium, heavy metal very harmful to health. In recent times it has begun to make a paper simply coated with silicone (typically silicone rubbers have the characteristic to be remarkably resistant to heat and chemical attack), or parchment-like paper obtained in a bath of agents chemicals such as phosphoric acid. Many say that the silicone does not hurt .... I think it certainly does not kill somebody at the time .... but just certainly is a substance that is released from paper to food, being at elevated temperatures; I believe, therefore, that in any case is a toxic substance and that the body is affected after some time. Looks a little like the evidence that you have acquired on the fact that the mineral water bottles left in the sun release harmful substances to health (even if it is defined plastic for food!) .... Even if nobody does not die instantly! Just think that this paper is in contact with the food, in the high temperature of the oven, and how much of these substances could be released consequently ... in fact, a proof is that even if you use it more than once you will see that after a couple of times the paper begins to stick to the food. What does this mean? It means that the silicone (or the other substances) are already eaten by you! In parallel are the baking molds made by silicone, which is discussed on substances that releases the silicone during cooking, particularly in the first 2 or 3 times, so that, some manufacturers specify that the first sweets cooked, must be discarded, to remedy the problem. This however does not guarantee maximum safety in subsequent firings.
2. aluminum foil:
is used to package and store food or during cooking, often baked. Even in this case the sheet releases certain substances to food, especially if in contact with acidic stuffs (tomatoes, citrus fruits, etc..) or at high temperatures. All aluminum cans release this substance to drink or food tinned inside (especially for those types like Coke, Pepsi, Fanta, etc. that are strongly acidic as a result of the considerable amount of white sugar, but also in the case of beer, ice tea, etc.); even often it is not recommended to eat that part of yogurt which was in contact with the aluminum cover, because it has absorbed a bit of this material.
One of the biggest problems of the accumulation of aluminum over the years, is that it is a heavy metal that tends to accumulate in the brain and is now considered the primary cause of Alzheimer's disease (some researchers have reported that blood levels of aluminum in patients with Alzheimer's were 1.4 times higher than those of healthy subjects; subsequent studies have demonstrated that the concentrations of aluminum, were particularly high level of injury inside neurons, called neurofibrillary plaques)
3. plastic film for food:
these could be made by PVC (polyvinyl chloride) and PE (polyethylene): in both cases it is plastics derived from petroleum. The first ones are the most dangerous to health (despite recyclable) because contain phthalates, harmful substances that can pass to the food with which are in contact. So it is better to opt for the latter, always looking on the packaging label EP. But it would be even better, prefer the films made from Mater-Bi, a bioplastic that these are biodegradable and compostable. Moreover, they are very permeable to water steam, allowing the condensation of foods stored in the refrigerator to evaporate, extending the duration of storage.
In any case, even for these products, there is always a release of toxic substances, which, in the long run, cause damage to cells and tissues.
Finally, here are three simple special recipes, you could use at every meal:
1) before
meals:
one
or two tablespoons of apple vinegar (preferably organic)
Preparation: dilute them in a glass of water; ti sip half an hour before two main meals.
Effects: stimulates metabolism of functional fats, dietary fat turns into useful energy, eliminates waste and bad toxins by detoxifying the body, reduces fat deposited, promotes the balance of intestinal flora, provides the body with beneficial natural elements, acts effectively in the regulation of cholesterol; regular intake of apple cider vinegar regulates the pH of the intestinal and urinary tract. thus reducing the risk of infection and inflammation.
Do not use vinegar or lemon juice with vegetables, because they limit the intake of mineral salts.
Preparation: dilute them in a glass of water; ti sip half an hour before two main meals.
Effects: stimulates metabolism of functional fats, dietary fat turns into useful energy, eliminates waste and bad toxins by detoxifying the body, reduces fat deposited, promotes the balance of intestinal flora, provides the body with beneficial natural elements, acts effectively in the regulation of cholesterol; regular intake of apple cider vinegar regulates the pH of the intestinal and urinary tract. thus reducing the risk of infection and inflammation.
Do not use vinegar or lemon juice with vegetables, because they limit the intake of mineral salts.
2) after
meals:
two
teaspoons of sesame seeds mixed with salt; chewing at
the
end of the meal.
Preparation: heat a tablespoon of salt in a pan, waiting that becomes dry; heat in a pan ten tablespoons of sesame seeds, waiting that could begin to crackle and become light brown; add the salt to the sesame seeds, mix them without too much crumbling the sesame, using a pestle or a roll; store in a little jar of glass for the few days it takes to consume the whole preparation (about five days), and then do it again.
Effects: promotes digestion, fights gradually the tendency to acidity, it is very useful to gradually increase the potentialities of the brain.
Preparation: heat a tablespoon of salt in a pan, waiting that becomes dry; heat in a pan ten tablespoons of sesame seeds, waiting that could begin to crackle and become light brown; add the salt to the sesame seeds, mix them without too much crumbling the sesame, using a pestle or a roll; store in a little jar of glass for the few days it takes to consume the whole preparation (about five days), and then do it again.
Effects: promotes digestion, fights gradually the tendency to acidity, it is very useful to gradually increase the potentialities of the brain.
3) during meals:
instead
eating bread,
prepare
these
crepes made only by
sourdough,
natural yeast of fermentation.
Preparation: mix organic whole wheat flour with water until it becomes a soft fluid batter; keep it in a bowl, in a place that is not cool for a few days, mix at least once everyday, until a foam will form on the surface and it will smell a little bit sour..
Pour a small cup of the batter in a hot pan, preferably non-sticky titanium, and spread in form of crepes; turn it on the other side for a moment, until it dries a bit.
Effects: It is a healthy bread, made right at the moment, which has undergone a process of self-digestion; as it is fermented give benefit to the body; enriches the intestinal flora; eliminates the phytic acid that is found in all grains, which otherwise creates a slight tendency to descaling.
In the next post I will write more in detail about "Using fermented foods, recipes and how to prepare them."
Be sure to read it!
Preparation: mix organic whole wheat flour with water until it becomes a soft fluid batter; keep it in a bowl, in a place that is not cool for a few days, mix at least once everyday, until a foam will form on the surface and it will smell a little bit sour..
Pour a small cup of the batter in a hot pan, preferably non-sticky titanium, and spread in form of crepes; turn it on the other side for a moment, until it dries a bit.
Effects: It is a healthy bread, made right at the moment, which has undergone a process of self-digestion; as it is fermented give benefit to the body; enriches the intestinal flora; eliminates the phytic acid that is found in all grains, which otherwise creates a slight tendency to descaling.
In the next post I will write more in detail about "Using fermented foods, recipes and how to prepare them."
Be sure to read it!
