Vital Nutrition Is Not Only Making the Right Choice of Food–It is HOW We Choose to Eat It

There is the danger of eliminating the vital and nutritional qualities of food in the cooking process. For many types of food, cooking improves the taste and the taste becomes the driving force in our practice of food prep. As a result, we lose track of our other objective–proper and vital nutrition.

In many cases, it is best to eat raw food. In others, we can improve texture and taste by breaking down rough fiber with a blender. High powered blenders are best. They allow for the preparation of tasteful smoothies mixing many different food elements. By making smoothies, we can add pleasant tasting food with what we need that might not necessarily be pleasant tasting.

If you're going to cook, use low heat because it does not substantially alter nutrients–in particular, necessary enzymes. High heat such as broiling, barbecuing and deep fat frying are medically recognized as dangerous. Worst is food cooked in a microwave oven because it so deeply modifies the molecular structure of food and beverages.