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Perhaps one point about cooking food that is not clear for eveyone -

is that the different ways of cooking foods is very important since

different cooking techniques alter food in different ways. Heating a

cup of water in a microwave is not the same as heating water on an

open fire. By the way all heating of water is harmful to the

vitality of the water since it drives out the oxygen - therefore

heated water and indeed all heated food substances have important

nutrients depleted or destroyed. But the cooking of foods was

considered by the ancients as superior to eating raw foods - becuase

it 'partially' digests the food.

 

In traditional cultures it is said that 'cold' foods cause problems

for many - as Bob Flaws always says - eating any food lower in

temperature than the body - uses energy just for heating the food -

digestion is a fermentation process and needs 100degrees to create

active fermentation - this is one of the reasons why most of those

who eat a lot of raw and refrigerated foods often have to take

digestive enzymes - they have defecient Stomach Qi and therefore do

not digest their food and it remains stagnant in the stomach for to

long causing many toxic conditions from this 'rotting' stuck mess.

Simple heating is helpful for those with inadequate stomach qi.

 

In general moist heat is the best way to cook and warm foods -

steaming, boiling, etc. Moist heat is way less damaging to

carbohydrates, fats, and proteins. High heat cooking like frying

(especially deep fat frying) roasting, etc. should be avoided as the

high heat damages all three macro-nutrients. I have been mentioning

the harm that high heat dry cooking does to proteins but another

just as important an issue is the damage done to fats - the

production of trans-fatty acids in food has been known as a very

dangerous practice for many years. I do not know anyone who is

serious about health who eats fried foods - such foods are simply

poisonous. Same goes for dry roasting (like bar-b-que).

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