{"id":19024,"date":"2017-09-17T21:11:44","date_gmt":"2017-09-17T19:11:44","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=19024\/"},"modified":"2025-06-12T17:55:16","modified_gmt":"2025-06-12T15:55:16","slug":"com-nes-dimportant-cuinar","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2017\/09\/17\/com-nes-dimportant-cuinar\/","title":{"rendered":"Com n’\u00e9s d’important cuinar!"},"content":{"rendered":"

M’agradaria parlar avui d’un tema al qual no se li presta gaireb\u00e9 atenci\u00f3: la cuina. M\u00e9s enll\u00e0 de la qualitat i quantitat d’aliments que consumim, hi ha altres factors, com les formes de cocci\u00f3 que canvien les propietats dels aliments.
\n<\/p>\n

El mateix National Geographic va apuntar a la cuina com a factor n\u00famero u en el proc\u00e9s evolutiu hum\u00e0. Desafortunadament per a la nostra societat i la nostra salut, la dedicaci\u00f3 que li donem \u00e9s cada dia m\u00e9s escassa i poc valorada.<\/p>\n

Un concepte que potser sigui nou per a alguns lectors \u00e9s el fet que els m\u00e8todes culinaris i els estils de tall modifiquen la qualitat dels aliments, de manera que un mateix aliment pot tenir diferents efectes en el cos segons la forma en qu\u00e8 hagi estat manipulat. Aix\u00f2 permet adequar no nom\u00e9s el tipus d’aliment, sin\u00f3 tamb\u00e9 la seva cocci\u00f3 a les diferents estacions i tamb\u00e9 a la pr\u00f2pia condici\u00f3 interna de la persona.<\/p>\n

L’\u00fas del foc, el temps, la sal, la pressi\u00f3, cuinar tapat o destapat s\u00f3n alguns aspectes a tenir en compte<\/p><\/blockquote>\n

Aix\u00ed tenim: liquat, germinat, cru, macerat, premsat, fermentat curt, escaldat, vapor, saltat curt, planxa, fregit, estofat, pressi\u00f3, saltat llarg, forn, barbacoa, fermentat llarg.<\/p>\n

Alguns obren, alleugereixen, refreden, dispersen l’energia, fan l’aliment m\u00e9s humit, o m\u00e9s cruixent, o m\u00e9s sec; activen o relaxen; escalfen m\u00e9s superficial, o m\u00e9s profundament i alguns sintonitzen tamb\u00e9 amb les funcions espec\u00edfiques de determinats \u00f2rgans; per exemple, la cuina al vapor d\u00f3na una qualitat m\u00e9s humida a l’aliment, requereix de poc temps i ajuda a eliminar prote\u00efna i greix animal. Afavoreix al fetge i la ves\u00edcula, aix\u00ed com al cor i l’intest\u00ed prim. Cadascun aporta la seva personalitat. L’estudi detallat excedeix l’espai d’aquest article, i per els que sentin m\u00e9s curiositat o inquietud, dir que \u00e9s part del contingut fonamental de l’art de la Macrobi\u00f2tica.<\/p>\n

Hi ha un ingredient extra addicional que no podem passar per alt en cuinar: intentar cuinar en un estat de pres\u00e8ncia, pau, alegria i sobretot agra\u00efment. Tenir present que aquest treball realment beneficiar\u00e0 la salut pr\u00f2pia i la de la nostra fam\u00edlia o amics; que la nostra actitud en cuinar influeix en el resultat final del menjar; posar en marxa la nostra intu\u00efci\u00f3: fer servir colors, sabors i olors com els nostres guies i anar aprenent a sentir quan un plat ja est\u00e0 llest.<\/p>\n

Et proposo un tip<\/em>: per aprendre a cuinar millor, cuina per a alg\u00fa a qui t\u2019estimis!<\/strong><\/p>\n

Autora:\u00a0<\/strong><\/em>Dra. Eva T. L\u00f3pez Madurga. Metge especialista en Medicina Preventiva i Salut P\u00fablica. Consultora de Nutrici\u00f3, Macrobi\u00f2tica i Salut Integral-
\nBio Eco Actual Setembre 2017<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

M’agradaria parlar avui d’un tema al qual no se li presta gairebé atenció: la cuina. Més enllà de la qualitat i quantitat d’aliments que consumim, hi ha altres factors, com les formes de cocció que canvien les propietats dels aliments.<\/p>\n","protected":false},"author":1,"featured_media":112173,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166],"tags":[],"class_list":["post-19024","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio"],"yoast_head":"\nCom n'\u00e9s d'important cuinar! - Bio Eco Actual<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bioecoactual.com\/2017\/09\/17\/que-importante-es-cocinar\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Com n'\u00e9s d'important cuinar!\" \/>\n<meta property=\"og:description\" content=\"M’agradaria parlar avui d’un tema al qual no se li presta gairebé atenció: la cuina. 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