How can you resist the smell of cooking and meat?

[Peepsqueak]

I used to be a vegetarian years ago and even had a raw diet one summer. I have the books on raw diets and the addiction to cooked food info. I am stressed a lot and am very vulnerable to smells of cooked foods, and especially meats.

I even have a hard time resisting grilled veggies, and warm foods. Roasted nuts are irresistable as well and delicious aged cheeses.

I really do want to avoid foods like this because it affects my weight and I do feel yucky.

Perhaps a gradual release from these items would help, but it is so irrisitable especially during the holidays.

[wytchywoman]

I resist it by reminding myself of what it really is...charred flesh, and muscle, and fat and gristle. As far as cooked foods, I can't really help you much there other than to say that I stick to a routine of 2 pieces of raw fruit for breakfast and a large salad that contains four servings of raw veggies and lettuce. I don't necessarily stick to a raw diet, but I do try to encorperate more raw fruits and veggies each day.

[Sol_y_Paz]

I like the smell of warm freshly brewed coffee, but hate coffee. Love the smell of beer, but hate the taste of it, I like the smell due to the memories it invokes. Same with coffee.
When I smell a cook out/BBQ just reminds me of sweet summer long days and friends/family good times, it doesn't make me want to eat the stuff at all so this is probably no help

[NC EcoMaMa]

Sometimes I smell it and really think, wow that just smells good, but there is another drawback to that char smell. The product of that causes cancer. I think that most people have just gotten accustomed to that smell being associated with yummy over years of exposure. I do have a grill and I love doing portabellas and some other veggies. I just don't do it a lot and I choose vegetables that are better for you cooked than raw.

I do a bit of each in moderation and again, what will be the benefit if I eat it raw or cooked. Foods that have oxalic acid need some cooking to help break them down a bit so you can absorb their nutrition and break down the oxalic acid, otherwise you are getting little or nothing from them and they block your body from absorbing iron and calcium, two things veggies have to really make sure to keep maintained.

Other foods are just enhanced by cooking in general (tomatoes are an example) and some foods are toxic / poisonous if not cooked. (Kidney Beans and others)

Things like collards, kale, swiss chard if you are eating them, should be eaten cooked and are very good for iron when they are.

I have a raw list and a cooked list.

This is another thing that helps me. Anything with a seed is actually a fruit. I don't really need to cook fruits unless it is something like a really dense squash. The actual vegetables, like spinach, kale, collards, I do need to cook. With anything like cabbage or broccoli, I can do either. The nutrition loss is minimal. Summer more often raw, winter, lightly cooked.


Peace,

Jo

[wytchywoman]

Originally Posted by NC EcoMaMa

I do a bit of each in moderation and again, what will be the benefit if I eat it raw or cooked. Foods that have oxalic acid need some cooking to help break them down a bit so you can absorb their nutrition and break down the oxalic acid, otherwise you are getting little or nothing from them and they block your body from absorbing iron and calcium, two things veggies have to really make sure to keep maintained.

Can you tell me more about this? I've never heard of oxalic acid. What foods contain this? What purpose does oxalic acid serve in the body?
Thanks,
Michelle

[NC EcoMaMa]

Oxalic Acid can be both inorganic and organic matter. It naturally occurs in our body and foods, but too much of it can cause problems with your internal organs, things like kidney stones and gall stones. It prevents your body from absorbing calcium, which as women we have to be careful about, especially those of us who are breastfeeding.

Most foods contain small amounts of it, but when you start eating raw, those amounts build up. (Rhubarb is one of the few that doesn't take very much to hurt you... be very careful with that one)

This is a pretty good list of which foods contain it and their amounts. Ones with smaller amounts are less of a concern for me than higher ones. Even though spinach is pretty high, I still eat that one raw, but make it my half the time cooked half the time raw.

http://www.nal.usda.gov/fnic/foodcom...er/oxalic.html

Another thing to do with your foods, cooked or raw is find out what foods work together. Companion eating helps foods work together and break them down for the best nutrition for your body.

Peace,

Jo

[wytchywoman]

Good thing to know. Thank you! Interestingly enough I am scheduled for gallbladder removal in March due to Gall stones.

[NC EcoMaMa]

I am so sorry wytchywoman. I hope that it goes well and you don't have too much discomfort.

Hugs,

Jo