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To Cook or Not To Cook, That Is The Question
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"Based on the research and information I have on August 06 the following makes sense to me," Harlan Jacobsen Copyright © 2006
"Based on the research and information I have on August 06 the following makes sense to me," Harlan Jacobsen Copyright © 2006 |
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We know we have a Caveman Model body, even though we wish we had the Modern Man Model. The Modern Man model is still under evolutionary development and will not be available for 20,000 more years. We note those who are still Hunter Gatherers and still have the native caveman diet, such as the Australian Aborigines, the Inuit Indians etc have none of the modern man diseases. If you want to therefore get rid of the Modern Man diseases you need simply go back to the diet your body was designed for and you handle your food the same way as your healthful ancestors. Eating and inputting the wrong fuel for you model body has caused the problem, and you "fix" the problem by changing back to supplying what your body was designed to operate on. Now there is little help from changing our diet to what our body was designed for if we destroy the food value with Modern Man cooking and processing. Caveman did not invent cooking until fairly late in his history so his body operating software had really little adoption to it since he cooked very little obviously even after its invention.
We have some problems in duplicating a lot of cavemans foods and even the same foods we eat now are far different in food value. Lets take an egg for example. Caveman apparently found it easy to steal eggs from many different egg layers. Range ( Grass ) fed fowl lay eggs with 20 times more Mega 3 content then the super market chicken supplier's "raised on wire and fed grain" chickens provide. It is also a good idea for you to buy the range raised eggs some super markets now make available with the far closer to wild food content of necessary Omega 3 fats and oils etc. If you cook the egg, you likely further diminish the food value received so that you would likely have to eat 25 cooked super market eggs to equal the food value of Omega 3 oils for example received by one "eaten raw" wild egg by our Caveman ancestor. This is one of the reasons we get obese with surplus calories making extra fat. Our body knows it needs these nutrients and it is not getting them so it keeps right on eating. It gets all of these extra calories trying to get scarce nutrients it knows you need and keeps you right on eating (hungry) until you get them. When you get the nutrients you need by eating the right thing and processing it correctly (or eating raw) you will find you are not hungry.Your body has obtained everything it needs so you no longer have this body operating system supplied ravenous appetite trying to get you to eat enough to get what you need of a scarce nutrient to survive. This is what some refer to as "empty" calories in food with little nutrient content, often "cooked" or processed out. You will be amazed by the caveman diet, when you are getting all the nutrients you are rarely really hungry, and your extra body fat just goes away on its own.
You may not be sure why you "cook" nearly everything. It is a habit, a tradition and was necessary at one time to kill bacteria etc., so you continue to cook because that was what you always did. The pioneers kept a big kettle of soup hot by the fireplace, instead of a refrigerator.Any food around that might spoil was thrown in the soup and the temperature kept any food from spoiling, often keeping the same pot going for weeks. Throw new things in when every they appeared and take out a bowl of "soup" whenever you were hungry. Things have changed. Now we have refrigeration and cleaning and washing of vegetables in the sink etc. Any cooking of food over 112 degrees destroys digesting enzymes that come with the food. Your body has to "make" these missing enzymes to digest your food etc. Eating food raw particularly ripe right from the garden gives you something entirely different. Far different then your body gets from a vegetable picked a week ahead of time green and "ripens" at the super market, is taken home and "cooked". All type of potatoes and yams etc., are a no no, period, but carrots and onions can be eaten raw since the fiber slows down absorption in digestion so much the sugar is released very slowly. Fruits are almost a no no, even raw (very sparingly if at all) since they are very high in sugar. There is no cooking of fruits.
Since you are not likely to be eating much raw meat, this means you are going to be eating a lot of raw veggies. You will also be eating a lot of raw Nuts, Berries and Seeds. (no watermelons of course, they are higher on the glycemic index then pure sugar) Now the tough part..... Some experts say you should be eating one pound of vegetables per 50 pounds of body weight. I weigh around 200 so that means I would need to eat four pounds of vegetables, per day. Holy cow, 4 pounds of non root vegetable is one big pile of vegetables.
No way can I eat that much cooked or raw or any combo of vegetables.To The Rescue.....(Maybe) A JUICER Just getting into this, so these are first impressions. You can throw a lot of stuff in a juicer and drink it in a relatively short time but this is too rich for you initially, you have to dilute this with a lot of water and adjust your body to this gradually over time.
To read up on my juicing articles start here Here is the basic juicing concept. You and I do not have the advantage of very potent wild fruit, berries and veggies. We have to get by on produce that was bred for volume production, not food values, so to get all of these things the way caveman was getting them we have to go thru a lot of veggies etc. Frankly, we can not chew that much impotent food so we look for an easier answer. The juicer chews it for us so good it makes many times the nutrients more available then from our chewing them. It makes them available almost immediately, but they are hard to store, you have to partake almost immediately on the making. What the machine does is essentially tears the fibers so apart the good part is almost 100% absorbable. Some raw veggies that you would digest and be able to absorb and use say 10% of the important content if you chewed it, here you can get nearly 100% with almost immediate digestion. Therefore you will need to have far less of the veggie since you are getting more of the good part you need.
Please read up on this as it can replace cooking and make one meal "juicing".Add a raw egg or two to the juice in your blender and your good to go. (you can even throw shell and all in) I will talk more on this juicing thing after I have had more experience. (By the way, I bought a good juicer at Goodwill thrift center $8 bucks. Had to ask and stop many times at many stores. Also found a dryer for $10. We wrote an article on Pemmican (assortment of dried foods plus fat) and really think you should look into this since this is the best thing that ever happened to diabetics from my viewpoint. Pemmican consists of basically a mixture of dried foods with a fat mixed back into hold it all together and make it one thing.
You can dry food including meat and eat it very nicely without every cooking it.Essentially what you have when you dry beef or buffalo, deer etc as the Indians did in the sun, is you get a food that will keep almost indefinitely. Popularly known as "jerky", this does not have all the chemicals added that the commercial version does. Read the label, it sounds like a chemical factory, include very bad for you "nitrates". To make our personal made jerky into Pemmican, you grind it to powder and add in nuts, berries, seeds etc., plus fat. You can therefore dry these foods and eat them separately dried. (do not dry apples etc., for a diabetic, it is too much concentrated sugar) However, some of these things mixed in with other Pemmican ingredients, they are so diluted they work out fine.
Basically, when on the road, I eat Pemmican, equivalent of at least one meal.I eat boiled eggs, nibble on baby raw carrots along with these other foods. (Boiled eggs will keep for over a week with no refrigeration.) Eat at least a handful of nuts a couple times a day. I Never go over two hours without nibbling on something. I never go hungry. Dried foods, nuts and berries plus a variety of seeds like sunflower seeds etc. are a big part.
Avocados are a special "any time" diabetic food.and now what this article is about......
The least damaging cooking method is Steaming. It can even be used for steaming fish and meat but ideal for vegetable cooking. You will also like the improvement in taste as well as retaining food value. You can use a strainer if it fits comfortably inside a pan as a steamer shelf. We carry one along when we stay in Motel or hotel suites "studios" that now include a stove, sink and small refrigerator as well as pans but never a steaming pan.
For home use be sure and buy yourself a steaming pan, it is a great investment.We have 3 different versions but our favorite is a Black and Decker Model HS800 we got from Amazon for around $20.00, plus (also a rice cooker) it has an insert tray and the main clear plastic cooking pan can also be used as a vegetable server. Best feature is on the side lists time for each vegetable and a precise timer that can be set to make cooking time perfect. The included instruction book also suggests adding suggested spices to this method of cooking. Major cooking problem is overcooking as you know, usually destroying food value and making mush. With this you can stop cooking at just the right crunchiness.You will love the taste of steamed vegetables compared to other cooking methods. Mentioned in a previous article a 5,000 year old village they recently uncovered in China uncovered a clay steaming pan and we saw it in the museum.
Extremely high heat destroys food values you need retained. Food can be contaminated from plastic migrating at high heat to the food. Any device that cave man did not use is suspect, and the rise in health problems graph rises right along with the rise in the popularity of the microwave cooking method. Some studies show food affected by microwave cooking method, (radical bombardment of microwaves) and others dispute the harm.
One that indicates it does affect is the fact a Utah hospital used a microwave to heat blood for a transfusion and the woman died.Swiss hospitals tell employees not to use microwaves to heat mothers baby milk because it causes loss of about 50% of some elements essential to the baby. The Journal of the Science of Food and Agriculture recently found that broccoli "cooked" in the microwave lost up to 97 percent of the beneficial antioxidant chemicals you eat it for. This compared with steaming broccoli which lost just 11 percent or less of its antioxidants. Strangely enough other studies have indicated that microwave heating of milk or cooking of vegetables is associated with a decline in hemoglobin levels with those using this method. These reductions in hemoglobin may contribute to anemia, thyroid deficiency, arthritis and rheumatism.Russian studies show that microwaving creates unknown substances including free radicals. You take and eat antioxidants to overcome free radicals so adding free radicals does not sound like a good idea. Another study shows that subjects eating foods microwaved had hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased. Lymphatic disorders were also observed, leading to decreased ability of these subjects to prevent certain types of cancers. An increased rate of cancer cell formation was observed in the blood. and intestinal cancers were observed. Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed. For now, best bet is get rid of the microwave even though it may be your favorite cooking appliance.
Avoid all deep frying. Avoid all fried foods made with trans fats, (or hydrogenated fats or oils of any kind. New studies prove trans fats are absolute disaster for diabetics. (or anybody)Avoid French fries 100%. Nearly all chain restaurants and fast food (except Wendy's) use trans fats. (Burger King announced they stopped using it on french fries.) Broiling, baking, roasting, grilling or steaming instead of frying or sautéing. Does it absolutely need to be cooked at all?
Figure out what is best you can get yourself to do by trying out what may work for you. Remember the biggest problem for a senior citizen (that includes most diabetics) that needs to change their life to survive.
To regain your health, you've got to eat not only the right foods, it needs to be food that still has its basic nutritional value intact. So what should you do to prepare your vegetables and meats for maximum benefit? This is an important new life style decision you will need to make and put into active practice.
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DISCLAIMER: Any and all information and/or articles contained within this website are not meant as nor should they be taken, viewed and/or interpreted as medical advice. They are presented for your information, your education on the subject and as a guideline only. If you have any questions or need additional information, please consult your family doctor or trained medical personnel before taking any action. Information is edited by a layman from published authors and scientific reports, plus personal experience as a diabetic. If you notice any substantive errors please contact the publisher harlanjacobsen@webtv.net, put the word "Diabetes" in the subject line. |
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