1. Cooked Foods
1.1 Cooking Impairs or Destroys Nutritional Value
In Section One of this subject, it was emphasized that shredding, grinding, blending, juicing and over-washing of foodstuffs impair their nutritional value. Cooking, of course, is the most destructive process of all.
When food is heated, all of the enzymes are destroyed. Very little, if any, Vitamin C can survive the process of cooking. Other vitamins and minerals are also impaired.
Amino acids (the building blocks of protein) are radically changed. The protein in raw nuts and seeds, and uncooked fruits and vegetables, are readily available to the body and are therefore said to be of high biological value. As the various stages of digestion occur, the long chains of amino acids are split for use by the body in synthesizing its own protein.
But when proteins have been cooked, or otherwise processed, they coagulate into enzyme-resistant linkages, so that cleavage by the body is inhibited and liberation of the amino acids for body use may not occur. This can result in putrefaction—decomposition of protein matter by micro-organisms, producing malodorous and toxic substances, evidenced by foul-smelling bowel movements.
The subject of the contraindications to the use of cooked food will be treated in greater depth in a future lesson.
1.2 Deviations from the Ideal Hygienic Diet
At no time should we compromise the three major tenets of the Hygienic food program:
- Whole foods are superior to fragmented and refined foods.
- Raw foods are superior to cooked foods.
- Plant foods are superior to animal foods.
Admittedly, because of various anatomical, physical (or emotional) weaknesses and defects, not everyone can adhere to the philosophical dietary ideal with complete success. (See “Hygienic Considerations In The Selection of Foods” by Dr. Ralph C. Cinque, in the Supplementary Text Material section of this lesson.)
However, it is of major importance that the student first understand what constitutes an ideal diet—before he can be competent to make decisions about deviations from this ideal—either for himself or for others.
Realizing that many people may not be ready, or willing, to immediately embark on an all-raw food program, Lesson 27 includes recipes for more or less conservatively cooked foods.
Less harmful substitutes for conventional recipes are provided, to enable people who insist on using cooked foods to do it with the least possible destruction of nutritional value compatible with the desired result.
- 1. Cooked Foods
- 2. Preparation Of Cooked Foods
- 3. Miscellaneous Recipes
- 4. Recipe Conversions
- 5. Questions & Answers
- Article #1: Your Probing Mind By Virginia Vetrano, B.S., D.C.
- Article #2: Hygienic Considerations In The Selection of Foods By Ralph C. Cinque, D. C.
- Article #3: How To Get More Food Value for Your Money By Marti Fry