Rules for preparation of food

Food products should be of the biological origin if possible and applied in fresh and natural form.

Preparation and preparation of products should be made, preserving their value. Suitable cooking methods are quenching, evaporation, light frying and foaming.

For extinguishing vegetables, very little vegetable or butter is recommended and, if necessary, a little water. Fat is added only if the dish is ready and has already cooled slightly. This preserves most of the valuable unsaturated fatty acids. When brewed together, on the contrary, they would pass into saturated fatty acids and would no longer be active in metabolism. In cases where fat does not heat up with other foods, it is useful primarily for patients with a sensitive stomach and intestines, with a diseased liver and unhealthy biliary tract, because the substances resulting from roasting and fat often cause stomach upset in these individuals.

Basically, unpeeled fruits and vegetables should be used, if, of course, the peel is edible, as often most of the vitamins under the skin are found.

Potatoes are best cooked in uncooked form. When cooking refined potatoes, valuable alkali-forming mineral substances pass into boiling water. Anyone who prior to cooking cleans organic potatoes should use at least water in which the potatoes were cooked, so that alkali-forming mineral substances are not lost.

Grain and oil seeds should be crushed and ground fresh to avoid loss of valuable substances. Recall that if you cut an apple, it quickly becomes brown through the fault of oxygen. This happens with grain, and with oil seeds, which are crushed and threshed, but not immediately processed. Only there it is not immediately visible. And yet, oxygen has its negative impact. Therefore, it is worth buying a grain mill. For the fragmentation of seeds, there are mechanisms such as a press, a wiper, a grinder and a grater.