Cooking methods impact the qualities of food from "summary" of Ayurvedic Cooking for Self-healing by Usha Lad,Vasant Lad
Different cooking methods can significantly alter the qualities of food. For example, boiling vegetables can lead to a loss of nutrients due to water-soluble vitamins being leached into the cooking water. On the other hand, steaming vegetables helps to retain more nutrients as the vitamins stay within the vegetables. The way we prepare our food can impact its taste, texture, and overall nutritional value. Frying food at high temperatures can create harmful compounds that are not beneficial for our health. In contrast, baking or roasting food at moderate temperatures can preserve the natural flavors and nutrients while enhancing the taste through caramelization. Understanding how different cooking methods affect the qualities of food can help us make informed choices about how we prepare our meals. In Ayurvedic cooking, it is believed that the way we cook our food can influence our doshas, or mind-body constitutions. For example, individuals with a predominance of the pitta dosha may benefit from eating more cooling and soothing foods that are lightly cooked or raw. On the other hand, individuals with a predominance of the kapha dosha may benefit from eating warm, spiced foods that are cooked using methods like baking or sautéing.- We can align our cooking practices with our unique doshic needs. This can help us maintain a sense of balance and harmony within our bodies, promoting overall health and well-being. Cooking mindfully and with awareness of the impact of different cooking methods on the qualities of food allows us to nourish ourselves in a way that supports our individual constitution and health goals.
