The History of Cooking

Recently, I was asked to be a part of Dr. Rudy Kachmann's show to promote our upcoming cook book , and to be his guest for ‘The History of Cooking’.

It was an extremely interesting show, and one I fully support in his cause to educate people on the importance of health and wellness.

He is very passionate in preventing, stopping and reversing type 2 diabetes that is epidemic in our society.

Humans starting cooking their food when they discovered fire around 500,00 years ago. Prior to that they ate mostly roots, berries and plants.

Actually their brains were larger than ours today. The brain makes up only 2.5 % of our body weight, but uses 20% of our energy.

When humans finally developed weapons for hunting, they became meat eaters.

Prior to that our intestines were longer when we were vegetarians.

One gets more nutrients by eating raw foods. Cooking the food adds calories. Raw cooking loses 50% of the calories, but is not very good at breaking down the tendon structure.

However, if you cook the food in excess of 200 degrees, the tendon become much easier to digest.

Cooking food will increase the density, by breaking up the fibers in the connective tissue of the meats. This increases the calories when you cook.

Dr. Kachmann recommends we eat as many raw foods as possible. This will decrease the calorie intake by up to 50%.

Unfortunately, today only 15% of people cook on a regular basis. Cooking makes up what we are, because you are what you eat !!