Steam Cooking


If you don’t eat your food raw, you need to cook it. There are different ways to cook and one of them is steam cooking.

Temperature of cooking  It seems that diastase, an enzyme which helps the body to assimilate alimentary particles, is already neutralized if cooked at 110°F – 45°C. So it is advisable to cook under 210°F – 100°C to preserve the nutritive properties of food and to cook for a short time so as not to neutralize enzymes and not modify mineral salts.

It seems that cooking begins about 190°F – 90° C, although some vitamins can resist higher temperatures. So you have to make your pot hot before putting the food inside.
If you cook with a very hot temperature, and if the temperature becomes hot very fast, it is like sterilisation for food.
Doctor Kousmine recommended a steam cooking, under 210°F – 100° C, and she called it: sweet steam cooking.

Cooking liquid  Water is needed for soup, but it is recommended to cook with the least amount of water, or without any water

To cook vegetables without any water, you need a special pot, for example, an earthern pot, and add some vegetables which emit water: onion, lettuce, tomato…, add some olive oil, let cook very slowly, a short time, and finish cooking in the Norwegian pot. Do not add aromatic substances and salt until the end. It is said that salt changes the molecular structure of mineral salts and makes them unsuitable for assimilation into the body.
Remember, if you’ve used 
water, it is full of all the nutrients inside the food you cooked, so use it again for a soup or something else.

Cook and digest  If you eat only cooked food, your body has to work much harder to digest. It seems also that hot temperature cooking may generate some toxic substances.

Digestion mechanism  Several elements: enzymes.. work together for human digestion. Some come from the body, others from food, particularly from vegetables. At 120°F to 210°F – 50°C to 100° C temperatures, these elements are neutralized.

To prepare digestion  Some people recommend beginning the meal with raw food: fruit or raw vegetables to facilitate the digestion of subsequent foods. It’s funny to see that it has been already recommended.

For example, in 1256, Aldebrandin de Sienne, in his book: « Body Diet » recommended a very precise way to eat: « good way of life is to eat something light before the meal like cabbage, lettuce, purslane. (he say : meat, because at that time, in French, meat meant: something to eat) and enough other herbs, and all fruits, a lot of good substantial fruits like pear, quince, chestnut and others, as we said, and all light meats (he says: flesh, because at that time, in French, flesh meant: meat) like baby chicks, kid, hazel-grouse and enough others… »

In fact, how we eat now often comes from ancient recommendations. For example, we often eat melon, at the beginning of the meal. According to Hippocrates and his dietary recommendations, and at that time, diet meant: life hygiene, so in this time people thought that digestion was a food cooking inside the body. They thought that melon was humid and cold, and therefore heavy to digest. If we eat it in the beginning, it spends more time inside the body so it has more time to cook inside. To eat it to cooked, it was good to eat it with pepper and wine. They thought too that it was decomposing so they ate it with salt to prevent its rotting before it could be digested. So, it’s because you eat now your melon and the beginning of the meal, with salt, pepper, or ham, drinking a strong wine.