Food which has not been cooked on fire has great importance for your health. Cooking plays havoc with enzymes and some vitamins and minerals. Cooking should preferably be done in earthenware or stone ware utensil, enamelled vessels come next. Brass or copper vessels, which have been properly tinned, may be a good third. Roasting is bad, if the colour of the roasted thing changes. Frying is the worsts. Cut the food just before cooking. Cook for the shortest time possible using a tightfitting lid. the cooked food should preferably go directly from the fire to the table. The strategy should be never to leave the food at temperatures between 5”C (41”F) and 63”C (145”f) when harmful bacteria can multiply rapidly, for more than 90 minutes at a time. While reheating the food, temperature of more than 75”C (167”C) must be reached to ensure that all harmful are killed.
Use sprouts and food stuffs grown locally. Eat the produce of the season. sprouts provide a fountain of power. Develop a taste for leavened foods. These promote longevity. Use turmeric (Haldi)extensively in your food. Eating less is good for health. More people die of overeating than under eating. Dose makes poison even out of good food.
Stop eating between meals. there are many benefits in taking food at fixed hours. Irregularity in meals in damaging. Do not take food for one hour after moderate or severe exercise. Do not take a major meal until your appetite has grown well. “A good meal ought to begin with hunger! “
Start eating with a relaxed frame of mind. Pass urine and clean the bowels before a major meal. If possible, have a stroll before the meal. Sit with friends and relax just before the meal. Squatting while eating is the best posture. Do not eat fast. Masticate and munch well. Talk the least during eating. Do not eat raw vegetables and raw fruits art the same time. Immediately after meals do not do any work involving heavy labour.