The strategy of the Alpha Nutrition Program is to renew the
importance of preparing and eating the right food for the restoration and
maintenance of your health and well being. The program has been designed with a
careful approach to food selection and preparation. The needs of sick people
determined the approach to cooking and recipes. Since health goals have
priority, complex food mixtures and spicing are considered undesirable and many
people have found that simple meals can look and taste delicious. A simple
appreciation of basic foods can increase your pleasure in cooking and eating.
The main task is to assess which foods are suitable to eat. Often, single
foods have to be introduced in a slow sequence. When food evaluation is
important, meal planning takes second place and kitchen skills may seem less
important. As you progress and accept more safe food into your emerging diet,
you need to spend more time and energy making meals interesting and varied.
In a practical sense, your kitchen becomes your personal chemistry laboratory
where your recipes for better health are carefully put together and records of
your progress are kept. You start to think of the 40 or so nutrients that our
bodies need to extract from the foods you prepare and eat. You want to minimize
exposure to any substances that are not nutrients. You want to balance nutrient
intake so that your metabolism functions well
The food selection policies of the Alpha Nutrition Program disqualify many if
not most recipes in cook books that are based on European and American cuisines.
We have looked more to Asia than Europe for inspiration. In many regions in Asia
rice, fruit and vegetables have a prominent role to play in meal planning. The
traditional Japanese diet features fish, rice and a few vegetables. The varied
cuisines of Thailand are a special inspiration because of the emphasis on
fruits, vegetables and natural flavors.
Thai chef, Vatcharin, describes an ideal approach to cooking and eating:
“The taste of Thai cooking is easy to identify: lemon grass, fish sauce,
coriander, garlic, sweet basil, ginger and coconut milk combine to make a
harmony that is unforgettable. As is the look of the food, set out in a group of
small dishes with vegetables carved as flowers, fish and meat arranged in neat
patterns, tiny bowls of clear soup with subtle flavors, steaming beside a
communal pot of fluffy rice. Meat, always without fat, makes up only a small
proportion of a Thai meal, the largest element being lightly cooked vegetables
that remain firm with all their flavors preserved. Because we believe that life
should be Sanuk (pleasurable), the pleasures of eating are very important.
Preparing food well and serving it beautifully is never a chore, perhaps because
Thai cooking is very straightforward.”
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