Edhalmagyi table talk
I’M still astonished by the cultural power of sushi in Australia. In just two decades the idea of eating raw fish has transformed itself from culinary outlier to the kind of mainstream entity that is found in every mall and shopping strip rip across the country.
We didn’t just discoverover sushi, we learned to love ove it, and embraced it as part art of our gastronomical family. mily.
But alongside the deliciousness of this elegant Japanese cuisine lie the he oftrepeated claims that raw fish is a healthier way y of eating. Indeed, that statement is made aboutout most foods, especially y by the fringe foodophiles.s.
There’s a lot of research into this question, much of it conducted by the USDA.
The results? Well, they’re kind of mixed. .
Some nutritional components are diminished or destroyed by heat, while others are made e more digestible. But the governing rule remains — for the most st part your body will only metabolise what it needs. Vitamins like A, C, riboflavin and niacin are negatively affected by cooking, and are much better when consumed in raw food foods. On the plus side, Vitamin B12 (essential for a range of things including proper D DNA replication) is made va vastly more digestible by the a application of heat. It becomes almost three times more po potent. Cooki Cooking (when done oilfree) als also reduces the kilojoul kilojoules in food, as some of the naturally occurring oils seep out. But the big biggest benefit of co cooking is the way it tr transforms protein. Depending on the fo food source being c cooked, you can get u up to 30 per cent more benefit from the same piece of meat or fish. My conclusion? It’s all a matter of balance. Eat some raw, eat some cook cooked, and try to reme remember the most impor important rule of all. Never w wipe your eyes after handlin handling wasabi!
Cooking (when done oil-free) also reduces the kilojoules in food