THE ART OF SLOW COOKING

Whole foods serve your gut ecology and cell function. Slow cooking is perfectly fitted to implement fibre and phytonutrient-rich vegetables to get your metabolism back on track by impacting the expression of your genes.

* It is a versatile way of cooking, perfectly fitted to this time of the year.
* With a large panel of ingredients to incorporate, it is an opportunity to express your creativity.
* Slow-cooked dishes are gentle on your digestive system. It tenders foods and still draws out a large number of nutrients that are easily absorbed. The low temperature allows the nutrients to stay intact and kept within the cooker.
* It is a great way to implement a large variety of plant foods in one dish so you get most nutrients and phytochemicals requested for Gut Ecology.
* With this cooking method, you gain time and eat healthier. You can prepare your ingredients in the morning and come home with a ready-to-eat cooked meal based on unprocessed ingredients.
* You can increase immune building & gut repairing compounds by adding some bones.

Either with meat, bones or legumes, the key is to add lots of vegetables to enhance the value of the meal. Some example of winter vegetables that fit well in slow cooking includes sweet potatoes, carrots, leeks, pumpkin, parsnips, cabbage, cauliflower, broccoli…

Don’t forget to add digestion-friendly herbs and spices in your dish to add flavour and more minerals and phytonutrients: think about ginger, turmeric, garlic, onion, cloves, black pepper, curry…

SLOW COOKING TIPS

• To improve the digestibility of your meal further, add a ¼ cup of apple cider vinegar to the slow cooker to tenderise the meat further and break down the legumes.
• If you use legumes, soak them first and discard the soaking water before using them.
• If using meat, lightly brown first with onion and spices before putting in the slow cooker
• The longer to cook is meat, then add fresh vegetables. First, vegetables such as carrots, sweet potato, pumpkin and then before serving those that need less cooking such as broccoli or greens.
• Add more water/stock/ bone broth to make a soup consistency or less to make it more like a stew.
• If you use herbs or garlic, add them toward the end of the cooking or when serving to keep their flavour & nutritional value and avoid them to become mushy.

Slow cooking is one of the food principles of Gut Ecology and Metabolic Modulation.

This innovative, scientifically-researched protocol addresses the gut-immune interface and positively affects the entire body function.  Based on nutrigenomics, it relies on the scientific evidence of the role of bioactive food molecules on cell function and cell signalling mechanisms. This protocol is the missing piece of the puzzle in the management of excess weight, chronic digestive issues (bloating, reflux, IBS…), recurrent infections or food sensitivities.