Hey, Eric Bakker. Thanks for coming back.
We’re going to talk about cooking and eating so I’m going to give you a few tips here.
Seven cut-friendly cooking tips. Cooking is something I’m really passionate about, and
when my kitchen’s finished, they’re working on it downstairs, you’ll get to see it. It’s
pretty big. It’s going to be pretty snazzy, and I’m going to be very interested just to
show you a few techniques that I’ve picked up over the years. The first tip is always
use fresh foods. There’s no substitute for fresh stuff. Using canned stuff or processed
foods or partially cooked foods or buying foods that have pre-prepped somewhere else. Getting bags of coleslaw pre-cut in a factory,
put in a plastic bag. Try and get your own stuff happening. Okay? Fresh foods give you
the best possible outcome. I try and grow a lot of vegetables myself, and if I can’t,
try and get really good quality vegetables from our farmers’ market where I know the
people take a lot of time and care growing things organically and you’re going to get
a far superiors outcome and a much nicer tasting meal as the end result because you’re using
high-grade quality ingredients. Fresh foods means fresh vegetables, fresh fruits, fresh
fish, fresh meat, fresh diary, fresh anything you can get your hands on. The fresher it
is the better. The healthier it’s going to be. The more nutrition it will have and also
the better the flavor’s going to be. Getting something limp and not really good quality
and used-by dates, expired stuff, or really sad looking vegetables or produce or fish
that doesn’t look really good or smell great. Not a good idea. Eat fresh. Always eat fresh.
That’s the number one tip. And that’s why I don’t really like eating out a lot because
I don’t usually food as fresh as I do to when I get it straight out of the garden. The second and third are basically two groups,
the vegetables which I eat every single day, and I encourage you to do the same. The allion
family. There’s something to do with garlic, onions, shallots, spring onions, red onions,
brown onions. These are fantastic food for the gut. They contain really good fibers that
builds good qualities of healthy bacteria. These also contain components that help to
keep the blood thin and clean. Garlic’s a superb food. I think it could be eaten every
single day in different ways. I’d also throw ginger in there. Which I think ginger and
garlic, in my opinion, go together. They’re great foods to add to many different meals.
But try and eat some of these every single day. These vegetables. All right? The third group is the brassicas because of
their incredible nutrient-dense ability they’re going to supply you with a powerhouse full
of nutrition. These are cancer-preventing kind of foods. Of course, broccoli, cauliflower,
Chinese vegetables like bok choy, things like that, kale. In my opinion, every day kind
of foods. They need to be cooked up or stemmed up or put in stir frys or different dishes
like that. But superb to add to your diet. Definitely a gut-friendly tip. Add brassicas
every day. The fourth one is use sharp knives, okay?
Don’t use cheap, junky, crappy kind of knives. I’ve got good Japanese knives. I keep them
sharp. It makes it a real joy to cut things up and to scrap and slice and chop, all right?
Good knives, good pans, stainless steel or cast iron I tend to use. I don’t use any aluminum.
I don’t use that. So stainless or cast I might prefer, but make sure you get good knives
and know how to sharpen them. It’ll make a big difference. It really will. The fifth one is don’t eat out so much but
cook more at home, all right? It makes a lot sense because you’ll know exactly what goes
into that dish. If you go and buy out, you don’t know what the heck they use. What kind
of oil they’re using or what they’re putting in there. There could be MSG they’ve put in
there or some kind of stuff that you don’t really want. If you do eat out, pick something
that’s fresh and it’s healthy. If I were to eat out I would eat Japanese, for example,
Japanese meal because I can see what the guy’s doing. I can know exactly what type of food
is going in there, but again Japanese could potentially put sugar in with their sushi,
for example. You need to be mindful of what goes into the food if you’re going to eat
out as opposed to when you eat at home you know exactly what’s gone in there. The sixth one, always try and add some cultured
or fermented foods every single day into your diet. Even if it’s only a small amount of
yogurt or a little bit of sauerkraut. These compliment also the allion family vegetables
and the brassicas. These are good gut building kind of foods. In six part B I could sneak
in there fresh fruit. That’s one thing I didn’t add in here is the fruits are very important
to have fresh every single day in your diet. I eat lots of berries, avocados, but I grow
all my own fruit. I’ve got pears, I’ve got apples, I’ve got peaches. I’ve got all that
kind of stuff. I would eat three pieces of fruit per day easily, sometimes four, but
usually three. I might even add some certain types of fruits in salads like a pear cut
up freshly is nice in a salad, for example. And the seventh one is look at the methods
of cooking because this can really affect your gut quite a lot. Steaming foods. You’re
likely steaming or stir frying so vegetables are still crunchy. Steaming meat is also good.
Steaming fish, for example, is quite good because it’s a low-fat way of cooking, but
I think steaming and stir frying to me are the two excellent methods which I really enjoy
because I know I’m going to get benefit from the foods that I’m eating. There’s just seven gut-friendly cooking tips
or cooking ideas. With the cultured foods, people can cook with yogurt too. I can make
up this nice cauliflower curry dish with some yogurt in it. I put in all [inaudible]. You
can add sauerkraut to food as well. Have a look on Google because there’s quite a few
different websites to have a look at with very techniques on adding cultured or fermented
foods into your cooking so it doesn’t have to be eaten as a standalone. I hope that gives
you a bit of information on cooking and health. Thanks for tuning in.