September 18, 2008
How to Cook Whole Food From Scratch—and Keep Your Day Job!
Whole fresh foods should be the basis of what we all eat, whether your nutritional type is protein type, carb type or mixed type. Whole foods, whether meat, vegetable or fruit, do two things: they provide all the nutrients that nature put into the food—not just as a sum of nutrients, but even more, as a synergy of nutrients that work together because they naturally interact within the living plant or animal. When we eat these foods, which have been connected with our whole existence as a species, the total health benefit to us is much greater than the sum of the parts. The second practical advantage of eating whole fresh foods is that they substitute, by their sheer bulk, the chemicals and denatured food derivatives that we might otherwise eat.
But you work non-stop and when you get home there is no time or energy to do anything but nuke half-synthetic processed food in the microwave. How do we get into that trap?
