SUMMARY OF THE BOOK |
In the first theoretical part, we learn that:
Our health is conditioned by confrontation between the genetic elements and the environmental factors main features of a specific time or place since the control of our genetic heritage is neither possible nor wished for, the author proposes to us to intervene on the factor of environment nearest to us: feeding.
Disease is perhaps not always ineluctable, and a thorough knowledge of the risks but also of the advantages related to the feeding can enable us to move away the risk from it. The interest carried to non-denaturation of food is quite far from the usual and traditional design of our feeding, pervaded by a culinary culture mainly based on cooking. Our cultural heritage leads us to impoverish in a considerable way our food, with the risk to even make them dangerous for our health. Unfortunately we do not pay attention enough to it.
In the second part of this work, a great number of recipes makes it possible to pass from the purely theoretical considerations to the practical application, according to our tastes and of our wishes , calorie,vitamin and mineral . These quantified values, are indeed added at the end of each receipt; one will also find there judicious remarks or consultings concerning the particular composition of some food or the possible assorments. The majority of these recipes are simple and easily realizable; some are new. All reflect the experience of the authors in practice of new this food type .