Article #1: Well, You Wanted To Know By V.V. Vetrano, B.S., D.C.
Are there any recommendations for variations in summer and winter diets?
Summer and winter diets must of necessity be slightly different because of the different varieties of fruits and vegetables that are available during these seasons. There are more varieties of fruit in summer than in winter. In the summer, one can rely solely on fresh fruit for carbohydrates whereas in the wintertime it may be necessary to use some dried fruit. In very cold climates one may increase the protein intake as protein has a tendency to cause more body heat to be manufactured thus keeping the person warm. Carbohydrates and fats also help produce more body heat but not to the extent as do protein foods.
What about dried foods and their needed soaking time?
Unsulfured dry fruits are good foods and may be eaten in the dry state, soaked or slightly rehydrated. However, when fresh fruits are available they should be used in preference to the dried.
To soak dried fruits, use distilled water only. Place them in a bowl rather than in a jar or glass and put only enough water for the fruit to soak up so there will be very little remaining when the fruit is ready to eat. Usually eight to twelve hours will be adequate soaking time for most dried fruits. Actually, you can suit yourself and stop the process by putting them in the refrigerator and by controlling the amount of water you place on them. If you like them very soft, then use a lot of water. If you prefer them a little more firm, then use less water.
I prefer a method I devised myself. Not liking the tasteless water left when soaking fruits the ordinary way, nor the tasteless fruit after it absorbed water, I decided to just barely rehydrate the fruit. First, wash the fruit, then rinse it in distilled water. Next, place the fruit one layer thick on a flat plate or tray with about one eighth of an inch of distilled water in it. Cover to keep the fruit damp. Turn the fruit occasionally when the top looks dry. In about two hours the fruit is a delicious chewy soft consistency-not too soggy nor too hard. I think fruits rehydrated in this manner are much more savory than the soggy mushy tasteless mass that they become when completely soaked. If you prefer more softness add more water and let them stand longer. Turn the fruit approximately every half hour so it can soak up a little more water. With this method no sugar is lost into the water, as the water is all consumed by the fruit, none being left over to sap out the sweetness and nutrients. If you like delicious chewiness, try rehydrating your fruits in this manner instead of soaking.
- 1. Evaluation Of The Various Stages And Methods Of Preparation Of Uncooked Foods
- 2. Priority Of Food Preparation
- 3. Preparation Of Foods Without Cooking
- 4. The Sprouting Garden
- 5. Questions & Answers
- Article #1: Well, You Wanted To Know By V.V. Vetrano, B.S., D.C.
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