If there is one book in which I have found everything I was looking for concerning food (and much more), it's Paul Pitchford's "Healing with Whole Foods — Asian Traditions and Modern Nutrition"(1). It is extremely well researched, supported by decades of personal and professional experience by the author, combines knowledge coming from millenia of human experience with the latest scientific discoveries, and above all - the author isn't intent on proving anything, he just wants to help. A true treasure for humanity.
The only problem, so to speak, is that it is a 750 pages long in-depth study which requires a lot of concentration, time and effort to just begin to grasp. And in this vast ocean of often complex and profound knowledge are strewn about, as precious gems, some very simple but essential things that everyone who prepares food - if not everyone who eats - should really know. Less and less people seem to be aware of them, however, and due to the complexity and mere length of Pitchford's book, relatively few people will ever read them - and that's a true pity.
(You will also find quotes from other sources, but the great majority will come from Paul Pitchford's book.)
So I lifted out a selection of these gems, which I would like to propose here as quotes from the book, grouped together in themes, one theme per post. And this I mixed with some of my personal experiences, taking care to stick with what I really have lived, rather than what goes on in my neurotic mind :)
Here we go...
(1) Paul Pitchford, "Healing with Whole Foods: Asian Traditions and Modern Nutrition", North Atlantic Books; 3rd edition (2002)
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