When we prepare vegetables, we have two options, to peel or not to peel them
- If vegetables are organically grown, a light wash is sufficient, no need to peel them. It is important not to soak vegetables for long as they lose a large part of the nutritive value. It is recommended to lightly brush them under running water.
- Of course if those vegetables are cultivated in other conditions with pesticides, if it mandatory to wash them thoroughly and to peel them.
But how ?
The doctor Kousmine recommended peeling vegetables in the growth direction, according to her, carrots have to be peeled from the leaves to the root in harmony with the order of the Universe.
The bio-nutritionist Marion Kaplan later developed the idea along the Professor Henri Joyeux.
Marion Kaplan explains that our aliments are alive. At the start of each vegetal we have a seed. With the magic of water and photosynthesis, the seed becomes a stem, a flower or a tree.
After a few months, the plant will become a mature plant. For fruits, tubers, beans and squash the biological process has been completed. However for other plants like salads, and green vegetables, we are stopping this process of development before complete maturity. As soon as a fruit is plucked, or removed from the soil another process takes place that leads to decay.
It is important to reduce as much as possible oxidation. The process occurs as soon as the cut food comes to contact with oxygen. The majority of aliments start deteriorating with oxygen and contact with light, they brown, change consistency, flavor, smell and lose their nutritive value.
How to slow down the oxidation process ?