Acupuncture.Com - Gateway to Chinese Medicine, Health and Wellness        Store                    Google
 
PATIENTS

bulletConditions A-Z
bulletAcupuncture Clinic
bulletHerbal Remedies
bulletDiet & Nutrition
bulletChi Gong &Tai Chi
bulletChinese Medicine Basics
bulletPatient Testimonials
bulletAnimal Acupuncture
bulletStore

PRACTITIONERS/STUDENTS

bulletSyndromes A-Z
bulletAcuPoint Locator
bulletHerbology
bulletPractice Building
bulletCEUs/Events
bulletEmployment
bulletStudy Acupuncture
bulletAcupuncture Schools
bulletResearch
bulletTCM Library
bulletLaws & Regulations
bulletPractitioner Links
bulletPractitioner Store

MORE

bulletPoints Newsletter
bulletCatalog Requests
bulletContact Us
bulletAbout Acupuncture.Com
bulletPrivacy Policy

ANNOUNCEMENTS

Acupuncture.Com accepts article contributions. Email submissions to contact@acupuncture.com

Subscribe

Keep informed on current news in the world of Traditional Chinese Medicine.

Home > Newsletters > June 2009 > The Ways to Cook and How Your Food is Affected

The Ways to Cook and How Your Food is Affected

The Ways to Cook and How Your Food is AffectedSTEAMING preserves the vitamins and minerals in foods. In this method, there is no addition of oils and fats, thus controlling fat and calorie content. When you steam rather than charbroil foods, you also avoid the danger of consuming carcinogens that are present in blackened foods. Steaming concentrates the intrinsic flavor and juiciness of foods, making food taste better.

STIR-FRYING is considered the healthy way to fry. Food is cut into small pieces, put in a pan with a little water or oil and cooked quickly at high heat. Vitamin-rich veggies, such as broccoli and carrots, retain more nutrients, texture and color. Stir-frying does not require fat to bring out flavor.

FRYING is not an optimal way to cook, as prolonged heating can destroy nutrients. Butter and/or oil can be absorbed by food, so you ingest more fat than you think. Oil temperature is also a factor. When oil burns, it becomes toxic and free radicals are produced. When oil smokes, you should throw it away.

BOILING can leech out nutrients. The left-over water where the food is boiled may actually be better for you than the cooked food. However, some food is best boiled: mustard greens, turnip tops, collards, and similar vegetables have too strong a taste for other methods of cooking. Try boiling kale and bitter greens. The left-over water can be used for purposes such as soup stock.

MICROWAVING, though very convenient and fast, is not a good choice because some nutrients are lost. And thatís not the only issue. Animal studies indicate that immunity, cholesterol, hemoglobin, and white blood cells are adversely affected by microwaving. People who eat heavily microwaved food have a slightly higher incidence of stomach and intestinal cancers, digestive disorders, and lymphatic malfunctions. All of these are controversial and inconclusive, so more studies are needed. In the meantime, reduce intake of microwaved foods except for heating purposes.

Try treating your cooking as an art and be aware of the relationship between your food preparation and nutrients!  
This Month's Articles

June 2009
Volume 7, Number 6

Rejuvenate Naturally: No Drugs, Hormones, or Surgery

Allergies: Spring Root & Branch

The Ways to Cook and How Your Food is Affected

Recent Research

Ask The Doctor

Featured Products

Anxiety / Sleepless Formula

Calms Anxiety & Promotes Sleep


Mood Elevation Formula

Supports a Healthy Emotional Outlook


Indigestion Formula

Relieves Symptoms of Indigestion


Women's Wellness

Supports Women's Unique Health Needs


Yang Exhaustion

Supports Women's Unique Health Needs


Enduring Youth  Tablets

A Special Formula that Nourishes and Balances the Body


Self-Healing Chi Gong

Strengthen & Balance the Mind and Body

More Featured Products
All Contents Copyright © 1996-2014 Cyber Legend Ltd. All rights reserved.
Use of this website is subject to our Terms and Conditions. All logos, service marks and trademarks belong to their respective owners.