more nutrients: some cooked veggies

[shootingstar]

The peppers don't even need blanching, I just pack them in jars and freeze them whole and raw.

I don't care much for most raw vegetables, or cold foods or drinks of any kind. There's a traditional Chinese medicine explanation for that, that makes a lot of sense with a lot of my other traits and preferences, but I don't know the name of it.

I had no idea one could freeze peppers raw & whole like that.
Didn't really start eating raw cut veggies or salads until I was around 10 yrs. old onward. Unlike some Thai or Japanese traditional dishes, raw veggie traditional Chinese food dishes were pretty rare. So it was really what my mother was accustomed to cooking. Closest fit probably would be..lettuce cups or raw veggie food sculptures for banquets.

So it's a good thing that fusion cuisine has evolved for certain cultures...provided the raw veggie (and fruit) isn't contaminated by pesticides, untreated water.

There are some veggies I wouldn't consider eating at all raw. Better cooked briefly ie. any of the bok choys, Shanghai choy, gai lan, some mustard greens. If I see on TV, a cook using raw bok choy in some raw dish, I cringe. I can't imagine..

Of course bitter melon, might knock your socks off or softer if raw? I have not intention of testing this. Already it is bitter cooked, as it should taste, but very healthy as a cooked veggie dish occasionally.

[smilingcat]

There is a discussion regarding "nutritionally dense food". See Jane Goodall's "Harvest for Hope A guide to Mindful Eating.

It's a very good introduction to concept of nutritionally dense food. One of many reasons why we refuse to grow GMO plants. We only grow heirloom variety.

When we create GMO plants, we are being just like the virus. We take over the plants natural mechanism for its living. Cell metabolism, synthesis of material to repair itself and reproduce. We partially take over the process and produce something un-natural. Like pesticide against the ear worm for the corn. Its in the corn kernel so you will be eating it too. Is it safe for you? It kills the worm.

Back on track. Discussion revolves around that pretty tomato you find in the grocery store. Its nutritional content is about 50% maybe less like 30% of an heirloom variety. It's costing you 1/2 as much per pound when compared to heirloom variety. Is the pretty tomato cheaper? You have to eat twice as much to get the same nutrition and it tastes bland

cooking, grinding... can improve the nutritional value of food. Sometimes additives can improve the nutritional value too. Can't remember exactly what but corn meal with calcium increased the nutritional value of the corn meal...

just my 2 cents for the day.