How to store, prepare and cook food is almost as important as the foods themselves. The benefits of food may be destroyed or transformed into pathogens worse by the effects of improper storage or cooking.
Here are some basic rules:
The vitality of products is never measured or displayed. In general, we have just some information about the use-by date or the date of production.
However, the vitality of food is a major factor in the effect produced by food on our bodies, especially with regard to energy. The vitality of the body is degraded by foods that are themselves lacking in vitality. It is stimulated by “live” food.
Industrial products with production and storage methods seeking to extend self life by refining, sterilization, use of preservatives, packaging, are much less vital than fresh products.
Fresh produce, plant or animal, should be the basis of our diet.
Nothing beats food picked and eaten immediately. But in today’s context, essentially urban, the gathering is necessarily well remote from consumption. Still we can shorten the time by observing a few simple rules:
For first cold pressed oils:
Heat is an accelerator of chemical transformations. More heat more transformation.
Besides the advent of agriculture, the control of fire is certainly one of the most important factors in human evolution. The application of heat to food makes them easier to digest. But, heating destroys nutrients. Beyond a certain point, depending on each food, the process may render the food not only devoid of any nutritional value, but also extremely harmful.
Fresh or raw foods are always more nutritious than cooked foods. We all gain from privileging raw foods. However, we do not all have the same ability to digest certain foods and some are impossible to digest raw, like potatoes. Our assimilative capacity depends on many variable factors, our genetic makeup, our constitution, our life context, our health especially that of our digestive system.
For each individual there is a specific balance between the proportion of raw and cooked food.
Also, it should be added that applying heat, while being the main technique of food processing is not the only one. Other methods such as drying, pickling, fermentation, lacto-fermentation and pressing are common. These preserve nutrients and in some cases are enriched as in the case of the lactic fermentation, which increases the content of vitamin C and vitamin B12.
For cooking to be less destructive here are some rules to apply: