Mistakes in Our Eating Culture... Which Foods Should Be Consumed with Caution
There are also major mistakes in the quantity-related aspects of our eating and drinking culture. For example, the style that will provide a person with physical and mental comfort is eating ONE meal a day and fasting one day a week. If, in this one meal, seasonal fresh vegetables and fruits (purifying foods) are included alongside grain products (nourishing foods), and margarine is avoided in favor of liquid oils in cooking, especially olive oil, excellent health can be achieved.
Let us now examine which foods are generally well tolerated, which foods should be consumed with caution, and the proper techniques for preparing food.
Generally well tolerated:
-Young and fresh vegetables
-Salads made from leafy vegetables
-Light whole-grain products such as cracked or crushed grain porridges
-Unsweetened ready-made muesli
-Natural rice, millet, amaranth, quinoa
-Potatoes
-Eggs, quark, lean fish, poultry, veal
-Fruit; as ripe and acid-free as possible, of a type that leaves as little pulp as possible; for example, melon, banana
-Honey, small amounts of fruit and fruit puree
-Small amounts of cold-pressed oils, unhardened coconut oil and palm oil, butter, cream, nut butter
-Water, tea (rooibos, herbal tea, weak black tea), coffee, diluted fruit and vegetable juice
To be consumed with caution:
-Meals cooked in oil, fried, pan-fried dishes, hardened fats
-Smoked meat varieties
-Fatty meat and fish
-Canned fish and marinated products
-Fatty or sharp cheese varieties
-Unripe fruit, acid-rich fruit juices
-Plums, cherries, shelled fruits,
-Pastries made with phyllo dough
-Legumes, mushrooms, red pepper, leeks, onions
-Coarse-grain bread, fresh bread, and whole grain kernels
-Confectionery and foods made with sweeteners (xylitol, sorbitol, mannitol)
-Ground coffee (prepared as stimulant or decaffeinated)
-Acidic beverages and alcohol
PROPER PREPARATION MATTERS
Vitamins are generally sensitive to heat and light. Water-soluble vitamins, minerals, and trace elements can also easily be lost through cooking or washing water. Thanks to a preparation method that preserves nutrients, a large portion of these nutrients found in easily digestible foods can be preserved.
-Prepare meals shortly before eating time.
-Wash foods under running water.
-Do not chop vegetables too finely.
-Cook vegetables briefly with the lid closed, using little water, so they remain crisp
-Reuse the cooking water of vegetables (except spinach)
-Increase the value of cooked vegetables with finely chopped raw vegetables.
-Blot the oil from fried foods with a paper towel.
-Cook potatoes with their skin on.
-Cook rice or quinoa with twice the amount of water so that the water does not need to be drained (it contains valuable minerals).
-Steam meat or fish without fat; do not fry at all, or fry very little.
-Place beaten eggs or omelets in a water bath. Adding 5 g of butter is sufficient when cooking an omelet.
-Flavor your food generously with fresh or frozen herbs, and use little salt.
For more comprehensive information on this topic, I recommend reading my book "Discover Life and Beautiful, Happy and Healthy."