I personally find it hard to get food, because cooking and maintaining a kitchen is hard. Getting healthy food is pretty much impossible without cooking.
That’s not really true. Get a bunch of health food, throw it into an instant pot and wait 15 minutes. The vegetables are going to be softer than they would be if you would fry them, but that’s more an issue of taste than of healthy eating.
But, how do I get rotting food out of my home? The garbage man only comes once a week. If I leave it outside, an animal might get into it, or the neighbors might complain.
I live in an apartment building and have my garbage can on my balcony, so that it’s smell has no effect on my flat.
To me your reasons against having your garbage outside sound like excuses. Did you actually have problems with animals or neighbors complaining about garbage being outside in garbage cans?
What counts as ‘processed’ food, and what specifically makes processed food so bad?
Processed food is essentially food that’s heavily commercially optimized for something else then being healthy. Often that means too many sugars, too much salt, food engineered to be as tasty as possible and chemical additives where we don’t really know their full effects on the body.
How do I execute cooking techniques like sauteing and poaching, and which techniques are important to know?
Tim Ferriss wrote “The 4-hour Chef” with the intention of answering that question for nerds who can’t cook.
That’s not really true. Get a bunch of health food, throw it into an instant pot and wait 15 minutes. The vegetables are going to be softer than they would be if you would fry them, but that’s more an issue of taste than of healthy eating.
I really doubt the average person would find the result of this palatable, and people with the willpower to force themselves to eat this probably don’t need diet advice. It’s true that you can make good meals with a relatively small amount of equipment, but making it taste good is more complicated than “throw it in an instant pot and then eat the gloop that comes out”.
Not to mention the fact that different foods have different cooking times, and if you overcook one (e.g. broccoli) you risk losing all nutritive properties.
The main chemical compound in broccolli and other cruciferous vegetables is sulforaphane, which has various health benefits, it’s syntetized by an enzime called myrosinase which is very heat sensitive; this paper https://sci-hub.se/10.1016/j.ctrv.2010.01.002 has a table showing the different and optimal boiling temperatures.
That’s not really true. Get a bunch of health food, throw it into an instant pot and wait 15 minutes. The vegetables are going to be softer than they would be if you would fry them, but that’s more an issue of taste than of healthy eating.
I live in an apartment building and have my garbage can on my balcony, so that it’s smell has no effect on my flat.
To me your reasons against having your garbage outside sound like excuses. Did you actually have problems with animals or neighbors complaining about garbage being outside in garbage cans?
Processed food is essentially food that’s heavily commercially optimized for something else then being healthy. Often that means too many sugars, too much salt, food engineered to be as tasty as possible and chemical additives where we don’t really know their full effects on the body.
Tim Ferriss wrote “The 4-hour Chef” with the intention of answering that question for nerds who can’t cook.
I really doubt the average person would find the result of this palatable, and people with the willpower to force themselves to eat this probably don’t need diet advice. It’s true that you can make good meals with a relatively small amount of equipment, but making it taste good is more complicated than “throw it in an instant pot and then eat the gloop that comes out”.
Not to mention the fact that different foods have different cooking times, and if you overcook one (e.g. broccoli) you risk losing all nutritive properties.
Why do you believe that overcooking broccoli means that it loses all nutritive properties?
The main chemical compound in broccolli and other cruciferous vegetables is sulforaphane, which has various health benefits, it’s syntetized by an enzime called myrosinase which is very heat sensitive; this paper https://sci-hub.se/10.1016/j.ctrv.2010.01.002 has a table showing the different and optimal boiling temperatures.
There’s also this video where Rhonda Patrick goes in depth about this