MURDER IN THE KITCHEN

by Denis Pequin

Are you getting the nutritional value from the food you eat? You may think you are. You get home and you’re in a big hurry so you take out these potatoes. You pull out a paring knife and, because you want no witnesses, you cut the eyes out of the potato. You then take the paring knife and you proceed to skin the poor little potato alive. Depending on the mood you’re in and how much time you have, you may end up with a third of a bag of peels from a ten pound bag of potatoes, and a bunch of square potatoes. You should get a refund on the peel, there goes a third of your food budget! And worse that that, in the potato peel alone that is thrown away in the average home every year, is the same amount of vitamin C as 95 glasses of orange juice, the same amount of protein as 60 steaks, and the same amount of iron as 500 eggs. THE BEST PART OF VEGETABLES GROWN BELOW THE EARTH IS THE PEEL. If you take the potato that you peeled – or carrot – and plant it in the ground in the garden, it’ll rot. If you plant the peel, it’ll grow. The best part of vegetables grown below the earth is the peel. So if you peel the vegetable before you eat it, you’re trying to grow the live part of your body with the dead part of the food! So the next thing we do is we take that poor potato, drown it in water and boil the life out of it for twenty minutes. We lift the cover and stab it to death with a fork. So when we say dinner’s done, we’re not kidding! So if we didn’t peel it away or flood it away, we now drain it away. The famous Dr. Mayo of the Mayo Clinic said that if garbage pails and sinks had stomachs, they’d be the healthiest members of the family. Now some people say, “Well, I boil it just a little bit.” Well, that’s like saying, “I’m just a little bit pregnant.” Because when you boil, you have water, when you have boiling water, you have 212 degrees Fahrenheit. If you could stand to hold your finger in boiling water for one minute, it would have to be amputated. The life giving forces would be totally destroyed – in one minute. What in the world could be left with that much temperature when we boil fruits and vegetables for that amount of time? We have water – water’s a solvent. We have heat - heat is very destructive. When you boil a soup bone, you throw away the bone and keep the broth. Coffee; you boil coffee, you throw away the grounds, you drink the coffee. You boil vegetables, … Some people say that they save all the cooking water to make gravy, but the truth is, they don’t really use all that water. You might as well save the dishwater. Well, some people say, “But I don’t boil my vegetables, I steam them.” Well, now you’re at 230 degrees. If you steam or stir fry, your vegetables look better and taste better but how come two hours later you’re hungry again? Why? Because oxidation in the air destroys the minerals. If you destroy the minerals, the vitamins are absolutely useless to your body. You can bring back the color, bring back the flavor, but you aren’t bringing back those things that you really need in your food. What if you say, “Oh, I don’t steam, I pressure cook!” Oh, that’s a real winner – that’s 260 degrees Fahrenheit! EVEN THE FLIES WON'T EAT IT! IT SHOWS THAT SOMETHING DRAMATIC HAS HAPPENED TO THE FOOD. How about microwave: anyone here ever use one of those? Go home and do this: take a 60-watt light bulb. It can even be burnt out – you know how you shake it and the little filament rattles around in there? Put it in your microwave, set it for 6 seconds and hit the “power.” The intense heat will light the burnt light bulb. The scrambling of the molecules in the food and the friction it creates is so destructive you can zap your favorite meat in there and leave it out for the flies. Even the flies won’t eat it! It shows that something dramatic has happened to the food. Then there’s air: You cut an apple in half and it turns brown. That’s oxidation. Air is really bad news. For example, take cruciferous vegetables: Broccoli, cauliflower, kale. The way people prepare those, we call them 2x2x2x2 vegetables: you boil them for 2 hours, smell them for 2 blocks, digest them for 2 days and you won’t eat them again for 2 weeks. They turn pink, they stink, they shrink, it’s ridiculous. We eat a full meal, and an hour or two later, the first thing we do is get up and go to the refrigerator. It’s called being incredibly overfed and undernourished. So ignore the stories about the environment, the water, the air, the stress levels, the lifestyles. Ignore everything else, but you can’t ignore what you’re doing to your fruits and vegetables once you get them home. It probably didn’t have everything in it when you got it home, but don’t worry about it, you got rid of it anyway. THE REALITY TODAY IS THAT WE'RE ALL TERRIBLY OVERFED AND UNDERNOURISHED. The reality today is that we’re all terribly overfed and undernourished. So it’s not a matter of whether you should supplement your food; it’s a matter of what quality supplement.