Yes and no at the same time. One mixes fatigue of the organism, following the accumulation of errors over a lifetime, and sudden rupture to change one's lifestyle or food.Bein if his age and / or his metabolism is forced!
By simply no longer consuming it.- one who is diabetic, for example! Explain to him how he can remove starch from potatoes without cooking them!
Hence the gradual transition from one mode to another. Still it should not be considered that the possible difficulty of this passage is a justification not to do so. Dr. Paul Carton, one of the lighthouses of natural dietetics in France, classified foods with high, medium and low heat according to the digestive tolerances of the patients and their age.- there are also allergy sufferers. And for them, it is not discussed. You can say that eating raw would eventually stop having these allergies. In the meantime, people have to eat!
Hence the usefulness of fasting to give the body time to breathe and find its bearings distorted by years of errors- some are going to bait with raw cereals, others not (but they are rather rare)!
Again, this is only true through food diversification and the use of fridges. Winter food availability is reduced and most of the food consumed is eaten at room temperature, therefore between 15 and 25 ° so the cold in question is very relative. The passage in the mouth and prolonged chewing warms the absorbed food. Cooking is especially necessary for meats that few are able to consume raw without a knife or fork.- moreover, it is not very advisable to eat cold in winter (it goes back a long way to humans eating "hot" ...)
If a food is toxic, it is better not to consume it: but what are you thinking about?- cooking does not only have negative aspects, it ALSO allows toxins to be removed from food,
Again this is linked to food consumption which does not necessarily correspond to the biological and instinctive mechanisms which are determined by the anatomy and the development (or its perversion) of taste. And the search for deacidifier can only be to compensate for consumption non-physiological acidifying foods- I do not see very well how or could eat raw potatoes! And it would be a shame not to eat it, since it is an excellent deacidifier! Ditto for zucchini (it's not great, raw!), Turnips, or even pumpkin.
Exactly ! But what is taste when it has been perverted for centuries depending on food cultures. The cat, the dog, the snake, the insects, are considered with disgust in our food culture, while the taste has nothing to do with it.- and again, it's a question of TASTE damn it!
Another dietary error linked to culture and habits. What is the function of cooking? Soften the food so that it becomes consumable while in its natural form, it would not be consumed because of its hardness (therefore unsuitable for natural tools such as hands, teeth, opening the jaw, etc. …) And above all, the most serious, allows to consume a much greater quantity than if it had been consumed raw and therefore for a disastrous final balance.- what distorts cooked food is mainly the rise and fall in temperature. So briefly scalded foods lose almost nothing (ditto for steaming or woke!) Proof is that even vitamin C is preserved with a good cooking method!
There too, we want to tune into our habits, our mores, whereas we have to do the opposite if we want to reduce the effects and consequences of our bad habits. (which I recognize, I still have quite a few!)- finally, last but not least, biochemistry teaches us that there are active principles which are released when hot, and others when cold (as we note in certain infusions, that we must drink either hot or cold).
This is called self-justification! but this can diminish over time and experience.So I would say in summary: you have to trust your taste, and you have to do a little of both, if you want to take advantage of all the active ingredients!
Hence this "delicious" extract from:On the other hand, where I would completely agree with a point that you raised recently, it is that one should not make a too sophisticated food bowl and stuffed with heavy sauces to digest. The ideal is not even any sauce at all: steam cooking (or seared in a woke), then the food served with just a drizzle of olive oil and a little salt / condiments, but nothing more! And it's a delight!
Alexandra David Neel in her work Le Voyage d'une parisienne à Lhassa quotes this anecdote:
" Oh ! A terrible smell suddenly fills the room, a hint of charnel house, it's excruciating ... the Tibetans have the awful habit when they kill an animal to lock up in the stomach, the kidneys, the heart, the liver and the entrails of the animal; they then sew this sort of bag and its contents macerate there for days for weeks, or even more ... The mother armed herself with a cleaver and cut the carrion into pieces; from time to time one of these escapes him and falls on the floor, the children then rush like young dogs and devour him raw… the others feast greedily, in silence, all to the joy of this bombance ” Other places, other customs. But this is nothing more disgusting than the Caen-style tripe, raw swallowed oysters, kidneys in Madeira sauce and cooked meats or other stinky cheeses from our beautiful country of gastronomy.
hello hello,
Excellent book which however sins, too, by preserving the idea that the individual is omnivorous and if he gives excellent indications (which is noticed by the concretization that food selection has consequences on all pathologies) , it remains very classic on other points. Nobody is perfect !I would complete by quoting the "ancestral" diet so named by Doctor Seignalet. Diet based on raw food for the most part and for what is cooked, it recommends a so-called gentle cooking (less than 100 ° c) therefore with gentle steam ....
There is a saying that " when you want to kill your dog, you say he has rabies »The intolerances noted are not indicative of the type of cereals absorbed (it is not a question here of determining whether the cereals are good or not, but just the possible reasons for these intolerances).I just notice that more and more people are becoming gluten intolerant ... *
A food, to be of maximum benefit must first be raw (hence the germinated seeds which allow to pass certain contradictions), then complete, of good quality (organic), finally not mixed with other foods including digestion differs in its acidic or basic composition. These intolerances are therefore linked to mechanisms distorted by physiologically non-conforming eating habits. In case of allergy, it is not the gluten that must be removed but the food itself, temporarily or permanently.
So much the better for you and if you continue on this path you will see that with each passage towards an entirely vegetable consumption of quality (organic), the successive improvements will be felt because it is not necessary to think only of the present moment, but of the future with the passing years and where our "past mistakes" are felt with more or less acuity.Personally, I still occasionally consume eggs, and fish but more meat, especially red, I feel good and I take on my work day without any cost of fatigue that I had before during a carnivorous meal ... .