Cooking method to protect health

Cooking method to protect health

Let's start by changing the seasonings that are the basis of cooking.
Soy sauce, miso, vinegar, mirin, and sake are made using traditional methods without using food additives.
Choose salt that is not refined, but is made by drying seawater in the sun.
Make your own tomato ketchup or sauce, or at least choose one that does not use sugars such as sugar or fructose-glucose, or one that does not use unidentified substances such as "amino acids".

"Because it is a major manufacturer that you know well" does not give you any peace of mind or trust.
Rather, because major manufacturers mass-produce and sell at low prices, they use suspicious ingredients with cheap raw materials to cheat their taste and use a large amount of food additives so that they can be stored for a long time even at room temperature.
In addition, you should never be fooled by the words such as "organic", "organic", "domestic", and "traditional taste of the year" on the package.

The next change I would recommend is meat and eggs.
Many people may have wondered, "Isn't it a vegetable?"
I think that vegetables should be the last, such as seasoning → meat and eggs → fish → vegetables.
This is because meat and fish have a higher "bioconcentration" than vegetables, which accumulate various substances in the body of living organisms through the food chain.
Eggs are the strongest bioaccumulators among them.
These animal foods are nutritionally different.

I'm not telling you to change to expensive meat.
Rather, expensive marbled beef is often ill.
Some people say that eating meat causes stomach upset, which is evidence that it is not good meat.
Good meat in this case means meat from a biological point of view.
Also, I think it's best to eat vegetables, meat, and fish raw.
This is because the nutrients contained in the ingredients can be taken into the body almost as they are.

Of course, it doesn't have to be raw, so I would like you to eat it in various ways.
We also recommend cooking at as low a temperature as possible.
Many Japanese cooking methods have a low temperature, and the cooking temperature of "simmering" and "steaming", which Japanese food is good at, is about 100 degrees Celsius. It can be said that simmered dishes, steamed dishes, and seasoned dishes are dishes that do not easily harm the body when heated.
Please note that the cooking temperature of fried foods such as roasted foods and tempura can reach 200 to 300 degrees Celsius.