There are several well-known Grandmas tips for cooking with zero loss of minerals, vitamins, antioxidants and energy. Always wash well fruits and vegetables before cutting into pieces and leaf vegetables cooked without adding water. Cover the cooking pan to avoid loss of nutrients. Keep always flame low to minimise energy use and slow cooking. Never use heated or used oil for further cooking. Sauces and ketchups mask the original taste and be avoided to the extent possible. Pot herbs like mint, thyme, celery etc can be sprinkled over cooked items to provide natural appeal and flavour. Highly salted pickles are not desirable for people suffering hyper tension. Many such Grandmas tips are in practice which need to be documented.
Dr K V Peter
Links and resources:
Indigenous Peoples’ food systems: the many dimensions of culture, diversity and environment for nutrition and health
Comparative Assessment of Indigenous Methods of Sweet Potato Preservation among Smallholder FArmers: Case of Grass, Ash and Soil based Apporoaches in Zimbabwe
FSN Forum discussion: Looking back to effective rural practices ... Did we miss something?