I cooked some food last night for the first time in a long time. Cutting up the vegetables to make the soup made me think about the similarities between juicing and making soup. They are really just different ways of making the nutrients more palatable so that we can ingest more of them and get more variety and quantity of the plant’s vitamins.
I think the goal of eating is to get the maximum amount of nutrients from plants to increase our physical stamina and brain power. That seems to make sense.
Humans are the only animals that consistently cook food. I remember reading something somewhere about how a big turning point in human evolution from the neanderthal was the knowledge and ability to cook food. I thought that the significance was just about cooking meat so that we could digest the meat. But now I see it’s more than just that.
But it’s really hard work to eat three big crunchy carrots each day. It’s much easier and more enjoyable to have carrot soup one day and roasted carrots the next and carrot juice another and then some carrots in a salad. If you find your food enjoyable and easy to eat, you will probably eat more of it. That means you will get more nutrients.
Also, because we can cook food, we can get more variety in our diets by different food combinations and by accessing the nutrients in those foods that can’t be eaten raw- like dried kidney beans, potatoes, cassava root.
So, in summary, juicing is a way of extracting more nutrients from vegetables that I would not normally eat. And cooking is sort of the same thing. I wonder if eating cooked plant foods will feel nourishing for my body, just like juicing does?
Should I get started on my research study grant application? Or do you think someone has already looked into this?
Maybe this guy already beet me to it: