Steam your veggies to preserve their nutrients | Lifestyle.INQ

OCTOBER 27, 2022

More than a checklist, here are a few guidelines that can prevent illness and may even save a life. While modern conveniences make life easier for everyone, there is a downside if we are completely uninformed.

Did you know that the aluminum cookware you are using can result in health problems soon enough? Salty and acidic foods that are cooked in aluminum can create a nasty reaction during the cooking process.

Aluminum as a metal is considered highly reactive. Researchers suspect a link in diseases like Alzheimer’s to aluminum buildup in the blood and the brain.

The World Health Organization has stated that the adult human tolerance for aluminum is 50 mg daily without harm.


While there is nothing definitive, aluminum on its own is considered a neurotoxin, a poison to the brain and nervous system.

Note, too, that aluminum is found in food products, cosmetics, antiperspirants, coloring, baking powders and processed cheese.

It may surprise you to know that buffered aspirin and antacids may contain more aluminum than cookware. Some argue that it isn’t the aluminum in the product but the way food is cooked in them.

This concern came from the observation of Alzheimer’s patients who had more aluminum in their brains than people who didn’t have the disease.

It is believed that the greatest threat is aluminum toxicity through the skin. Therefore, it is wise to screen your personal care products.

(Reference: “Nourishing Traditions” by Sally Fallon with Mary G. Enig, PhD)

Slow cooking

Historically speaking, early humans cooked food slowly over fire. Then, there were no microwave ovens and pressure cookers.

In order to preserve the nutrients in food, steam it instead of boiling. This is because nutrients leach out of the vegetables and into the boiled water. If you insist on boiling, keep the water and make it into soup.

According to the Journal of Food Science, pressure cooking preserves the vitamin C in broccoli (90 percent) compared to steaming (78 percent) or boiling (66 percent).

Slow food believers still uphold the virtues of cooking at 120°F instead of 350°F.

The enlightening truth is, cooking vegetables destroys nutrients. However, cooking makes the same nutrients more bio-available.

Cooking tomatoes and carrots increases their antioxidant content, but lowers it in kale. Also, cooked vegetables are more easily digested.


Raw food has more fiber, which is more difficult to digest. This is the rationale behind the food practice of eating the raw before the cooked.

Tip: If you are going to use a slow cooker for stews, add the vegetables last.

Fermented food like kimchi, tempeh and natto are all the rage these days. Its probiotic benefits have been hailed as a health booster. However, histamine-sensitive individuals may manifest an allergic reaction.

In the long run (pun intended), a mild, brisk walk can benefit you more than a marathon sprint. Walking is a leisurely paced form of exercise. Easy on the knees and joints, it provides enough aerobic activity to boost your heart health.

Try to get at least 150 minutes of moderate aerobic activity weekly by walking or swimming, or 75 minutes a week of vigorous, intense movement like running or dancing.

Remember, if you sweat, you have achieved your daily goal. Mild exercise is anything that causes you to break out in a light sweat.

(Reference: Dr. Sharyn Winters’ “The Pure Cure: A Guide to Freeing Your Life from Dangerous Toxins.”)

This week’s affirmation:“I choose to be safe, not sorry.”

Love and light!

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