Applying temperature or heat to your foods can help break them down, and become easier to digest. As for proteins specifically, I’m a big fan of stewing—in other words, cooking meats, lentils and beans for a longer time at a low temperature. This might look like a traditional stew in a cast iron pan, or the newly popular sous vide method—whatever method, cooking these proteins for slowly can help to make them much easier to digest.

This technique applies for raw produce, too—especially when it comes to high-fiber vegetables and fruits. When you’re cooking up your veggies or protein with oil, it’s important to go for healthy, high-quality options like olive oil, sesame oil, or coconut oil.

Some of my favorite ways to apply this method include baking apples with spices, or whipping up veggie soups and stews.



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