Organic Parade

Changes take place, as food is cooked above 117 degrees Fahrenheit for three minutes or longer. Damage becomes progressively worse at higher temperatures over longer periods of time.

* 30% to 50% of vitamins, minerals and amino acids are destroyed. The degree of depletion, destruction, and alteration is simply a matter of temperature, cooking method, and time.

* 100% of enzymes are damaged and the body is depleted of the energy it needs to maintain and repair tissue and organ systems, which will shorten our lives. Eating enzyme-dead food places a burden on the pancreas and other organs and overworks them, which eventually exhausts these organs and rendering them ineffective.

* After eating a cooked meal, there’s a rush of white blood cells towards the digestive tract, leaving the rest of the body less protected by the immune system. The immune system “thinks” the body is being invaded by a foreign (toxic) substance when cooked food is eaten.

* Much needed natural fibers break down and the body needs 20-30 grams of fiber daily to have the ability to remove the toxins that accumulate at a rapid rate.

* There’s malnutrition at the cellular level. Cooked foods are lower in nutrients and they contain wastes and toxins. For this reason the individual cells don’t receive enough of the nutrients they need to combat the daily onslaught of excess free radicals that build up within the cells. Eventually many of the cells in our body become overworked and unable to handle the continuous attacks. The result is serious disease and illness. A prime example is cancer, which kills an estimated 30% of Americans.

Gee, we thought we were eating a healthy home cooked meal! Now because of all the changes that took place in the food when it was cooked, we’ve actually caused premature aging in our bodies. We may have even contributed to the attack of a serious illness.

What can be done to counteract all the damage done by cooking? It is virtually impossible to eat nothing but raw food. The good news is that we have the ability to live long healthy lives if we know what to do.

1. Eat lots of fresh fruit daily (certified organic when possible)

2. Eat lots of raw vegetables. Choose from romaine or leafy green lettuce, carrots, cucumbers, tomatoes, green peppers, red sweet peppers, pea pods, etc. They’re loaded with antioxidants and phytonutrients.

3. When cooking, steam your vegetables and serve on the crisp side.

4. Drink plenty of pure filtered water.

5. Take high quality nutritional supplements including antioxidants, colostrum, phytonutrients and glyconutrients.

In summary, with today’s high stress, fast paced society we’ve to be proactive about protecting our health and the health of our loved ones. Finding new tips and secrets on good health is one way of the best ways to guard against illness.

I’ve always wanted to poach the perfect egg. I never did until i found out how to do it. First, bring water to a high simmer in a small skillet, or sauté pan. Then, add a few drops of light vinegar. ¼ tsp per quart of water will do. Vinegar helps to hold egg whites together. Just don’t add salt to the water as it will dissolve the egg whites. Crack eggs on the side of the pan and slip them into the simmering water one at a time. Cook them 3 to 5 minutes, until white is set, and yolk has filmed over. Remove with a slotted spoon. Hope you get perfectly poached eggs with this method.

1) To save money on expensive oils, purchase large bottles that you can split with family and friends.

2) If you buy olive oil in bulk, it is suggested to transfer to smaller containers - most preferably a can or dark-colored bottle.

3) Keep in mind that olives are a fruit; therefore you are purchasing a fruit juice that can become rancid when exposed to too much air, light, and heat.

4) You can tell when your olive oil is rancid when it possesses a buttery taste.

5) The best temperature for storing olive oil is 57 degrees. Typical room temperature of 70 degrees also works well.

6) When storing olive oil, make sure that the cap to the container is on tight.

7) If you wish to refrigerate your olive oil, keep in mind that this does not compromise most grades of oil, but it isn’t suggested for an expensive extra virgin since condensation may develop in the bottle, which can ultimately affect the flavor.

In cold temperatures, don’t forget that olive oil may cloud or become solid. Once the olive oil is taken out of the refrigerator, it will resume its original, liquid composition when exposed to a room temperature environment.

9) The best kind of containers for olive oil is made out of tinted glass, porcelain, or stainless steel. Never store olive oil in a plastic container or something that is made out of reactive metals.

10) When cooking with olive oil, the most expensive kind (extra-virgin) is best saved for salads, dressings, and vinaigrettes. Extra virgin olive oil also adds life to cooked vegetables, fish, and meat.

11) When sautéing or frying, it is OK to combine extra virgin and regular olive oil. As for deep-frying, choose regular olive oil, as virgin or extra virgin oils tend to smoke quicker.

12) When substituting olive oil for butter, you will not use the same measurements. One teaspoon of butter equates to 3/4 teaspoons of olive oil. Also rely upon the following butter-to-olive oil conversions: 2 teaspoons = 1 1/2 teaspoons; 1 tablespoon = 2 1/4 teaspoons; 2 tablespoons = 1 1/4 tablespoons; 1/4 cup = 3 tablespoons; 1/3 cup = 1/4 cup; 1/2 cup = 1/4 cup and 2 tablespoons; 2/3 cup = 1/2 cup; 3/4 cup = 1/2 cup and 1 tablespoon; 1 cup = 3/4 cup

San Javier http://www.greatkitchentools.com

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