🌿Scientific Cooking

Most people are sick because they don’t cook and eat scientifically. Open-lid cooking of greens in an old aluminum pot to vaporize ammonia and phytol, slow cooking poisonous foods and vegetables like peppers, carrots, for three to four hours to make them harmless and nutritious, and cell friendly, limiting the consumption of starchy foods, avoiding chocolate, eggs, vanilla, cheese, cyanide foods, and dairy, limiting fat consumption, and cooking meat and poultry for at least six hours are highly recommended. Why? They are extremely scientific. Why are they scientific?

They reduce arterial tension, prevent stroke, diabetes, high blood pressure, hyperlipidemia, aneurysms, atherosclerosis, ammonia poisoning, etc., increase energy, and enhance bowel movement. Reducing arterial tension increases capillary filtration force, strength, power, and speed, which our cells need to produce essentials. This is what makes a healthy lifestyle and cooking habit the best.