Enjoyment begins in the kitchen
Humanity invented a great thing when we invented cooking. With this cultural technology, we expanded our menu to include products that were previously indigestible. Grains are a good example: if we were to eat them raw, they would pass through the digestive tract untouched. Grinding and baking transform these same grains into delicious porridge or bread.
We can—and do—eat fish and meat raw, as in boeuf tartar, beef carpaccio, or sushi. But the art of cooking facilitates digestion as well as taste; the cellular tissue of the food is loosened, fat liquefied, mineral nutrients are released, aromas and tastes are formed.
In comparison, raw foods are difficult to digest. Our digestive system can’t crack corns of grain; even fruit and raw vegetables require all its strength. Whoever chooses to overdo it with raw foods will tire and eventually exhaust his digestive system.
I’ve witnessed this with countless patients, and it takes a long time for the large intestine to replenish itself.
It’s not only the intestinal tract that’s happy when its work is lessened by cooked food; heating cracks open the cell membranes and the food’s essential nutrients can be better absorbed, increasing the bioavailability of the food.
Therefore, cooking makes sense. Cooking shows on TV are a new cultural phenomenon. The more these shows are broadcast, the less cooking people are doing on the other side of the screen! Maybe it’s due to the fact that while some TV chefs do indeed pre-cook fresh foods, at the same time, they also advertise for processed foods.
You’ll learn much more in health food stores or at the farmer’s market than you will from cooking shows. Take your time, look at what’s on offer, and talk with the vendors. They can tell you not only how their wares were produced, but also how to prepare them. Take inspiration from the diversity of their products.
Anyone who has acquired a basic knowledge of cooking knows how fast and easy it can be to prepare good meals—and won’t fall back on ready-made foods. If you cook it yourself, you know what’s on the plate. Home-cooked meals are not only tastier, but also cheaper than processed foods.