Apr 1, 2009

Cooked food: The miracle science of energy!

Cooked food came along shortly after we learned to control fire. An ancient gift from real scientists! We used fire to slow cook, sear, roast, broil and bake. We tried new foods. If something made us sick we stopped eating it. The scientific method even before we knew what a method was.

Our diet changed. We spent less time looking for, killing, gathering, and cultivating food. Because cooked food releases much more energy from the starch, carbs, sugars, proteins and fats we had time for lots of other activities. 
Preparing food by cooking or by other methods such as fermenting, drying, sprouting, or soaking is a such an amazing advance I wonder how it came about. If you imagine the ancestors sitting around a fire with a haunch of mammoth or a dead bird you see how simple cooking might have com to be. 

I ate at my local pub the other night, I had a tempeh reuben. This is fermented soy bean cake with sour kraut, swiss cheese on dark rye bread with a side of horseradish and thousand island dressing. The magic of these high energy foods combined in this tasty gustatory treat was enough to make my mind spin. It was delicious. 

When ever you share an evening meal with family or friends, think back to the ancestors who developed cooking. Thank them for sharing.

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