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E pili ana i ka papaʻai o ka mea hana
I ka makahiki 1863, ua kākau ʻo William Bunting i kahi puke liʻiliʻi i kapa ʻia ʻo A Letter on Completeness to the Public. ʻO kaʻoiaʻiʻo,ʻo kēia ka puke mua e pili ana i ka meaʻai meaʻai, ka mea kākau i kamaʻilio e pili ana i kāna mau makahiki he nui o nā ho'āʻo lapuwale e lilo i ke kaumaha - ma 60 ua kaumahaʻo ia i 100 kg. ʻO ka holo ʻana, ka holo lio, ka ʻauʻau lepo a me nā ʻano hana ʻē aʻe i ʻike ʻia i ka piʻi ʻana o ka ʻai. ʻO ke ala maikaʻi wale nō ka meaʻai i kuhikuhi ʻia iā Bunting e Kauka William Harvey, nāna i aʻo e wehe i ka berena, ke kō, ka ʻuala, ka pata, ka waiū a me ka pia mai ka ʻai ʻana, no ka mea, ua "piha lākou i nā carbohydrates a alakaʻi i nā maʻi metabolic." Eia kekahi, ua kau ke kauka i kahi papaʻai maopopo ʻaʻole i hana mua ʻia e kekahi. I loko o kekahi mau mahina, ua lilo ka mea hana i ka 30 kg ma kahi meaʻai haʻahaʻa haʻahaʻa, a ua lilo kāna paʻi 16 ʻaoʻao i mea kūʻai maikaʻi loa o ka honua.
ʻO ka mea kākau moʻolelo ʻepekema ʻo Harold McGee, ka mea kākau o On Food & Cooking: The Science & Lore of the Kitchen, kekahi o nā puke kuke maikaʻi loa he ʻumi o ke kenekulia XNUMX, manaʻoʻiʻo ua hoʻomaka nā ʻeha pau ʻole o ke kaumaha a me ka ʻai ʻana me ka brochure a Bunting. Mai ka wā i ʻike ʻia ai e ke kanaka ua hana ʻia ka meaʻai me nā momona, nā protein a me nā haʻahaʻa, ua hōʻike ʻia kēlā me kēia mau mea i ka maikaʻi ʻole a hoʻokuʻu ʻia i kēlā me kēia manawa. Ua ʻike mākou i ka carbohydrate-free (ketogenic, paleolithic a me ka papaʻai ʻO Atkins), haʻahaʻa momona (DASH a me Pritikin), a me nā meaʻai ʻole protein. Akā ʻo ka mea ʻoiaʻiʻo, ʻaʻohe o kēia mau meaʻai i hōʻoia ʻia e ka ʻepekema i ka maikaʻi.
"I ka wā i hoʻomaka ai wau e kākau e pili ana i ka meaʻai, hoihoi nui wau i ka pilina ma waena o ka meaʻai a me ke olakino kanaka. Akā ma hope o 10 mau makahiki, ua ʻike wau ua loli nā manaʻo a pau o ka meaʻai! Ma hope o kēlā, ua hoʻoholo wau ʻaʻole wau e hana hou i kēia, - ua haʻi ʻo Harold McGee iā mākou i kāna huakaʻi i Moscow no ka ʻepekema ʻepekema Twins. "Ma hope o nā mea āpau, ʻaʻole lawa ka ʻike o ka ʻepekema e pili ana i ka hana ʻana o ke kino o ke kanaka, he aha ka mea e koi ʻia ai no kāna hana maikaʻi, pehea ka nui o ka protein, ka momona a me nā mea momona e pono ai e ʻai, a pehea e loli ai ka metabolism i ka lā. Mai kahi manaʻo ʻepekema o ka manaʻo, ʻaʻohe mea hiki ke ʻōlelo i ka poʻe e ʻai i kekahi mau meaʻai. ”
E pili ana i ka ʻenemi nui o ke kanaka
I ka waenakonu o ke kenekulia i hala, ua loaʻa ka ʻenemi helu ʻekahi o ke kanaka ma ʻAmelika Hui Pū ʻIa, ʻaʻole ʻo ia ka Soviet Union, akā ... momona! Ua hoʻolaha ʻia ʻo nā meaʻai momona e alakaʻi i ka atherosclerosis a me ka maʻi cardiovascular, a ʻoi aku ka nui o ka momona a mākou e ʻai ai, ʻoi aku ka kiʻekiʻe o kēia mau maʻi. I kēia lā, he 60 mau makahiki ma hope mai, ʻike nā kauka he mea maikaʻi ʻole ka ʻai haʻahaʻa momona no ka mea he kiʻekiʻe i ke kō a me nā calorie. Eia nō naʻe, ʻōlelo ʻo Harold McGee ʻaʻole e hele lōʻihi me nā mea paʻa: "ʻAe, ʻaʻole pono e ʻai ʻia ke kō, akā ʻaʻole ia he manaʻo pono ʻoe e haʻalele loa. Loaʻa i nā kāloti, nā ʻalani, a i ʻole nā ʻāpala ka nui o ke kō, ʻaʻole ia e pōʻino. E like me ka mea i kēia manawa fashionable kapu o nā carbohydrates, e nana kakou i ka Hikina: ma Kina a me Iapana, ka nui o ka helu o nā centenarians, a me kā lākou meaʻai mea paʻa carbohydrates a me ka liʻiliʻi loa o ka protein. “
ʻOkoʻa kākou āpau
I ka makahiki 2018, ua alakaʻi ke kauka o ke Kulanui ʻo Stanford ʻo Christopher Gardner i kahi noiʻi e ʻike i ka manawa hoʻokahi a no nā mea āpau - ʻo wai ka ʻoi aku ka maikaʻi: ka papaʻai momona momona a i ʻole ka papa ʻaina ʻaihue ʻole? ʻO ka hoʻokolohua e pili ana i nā mea manawaleʻa 600 i kau ʻole ʻia ma luna o kēia ʻano ʻano papa ʻaina ʻelua. ʻAʻole hōʻoluʻolu nā hopena: ua nalowale kekahi, a ʻaʻole kekahi. Eia kekahi, ua hoʻokele kekahi o nā mea manawaleʻa e hoʻomaikaʻi. Mai kēia, ua hoʻoholo ka ʻepekema i ka hopena kaumaha e pili ana i nā papaʻai e kōkua ai i kekahi e lilo i ke kaupaona mai hana iki ma nā poʻe ʻē aʻe. He mea pākahi nā mea āpau.
Ua hōʻoia ʻo Harold McGee i kēia manaʻo: "Maʻalahi loa ke kino o ke kanaka i nā mea āpau: hiki iā mākou ke noho i nā ʻāina ʻāʻī a me ka Arctic. Kūkulu ʻia ko mākou kino i hiki iā mākou ke lawelawe i nā meaʻai a mākou e loaʻa ai. ʻO ke ʻano meaʻai maikaʻi loa no ke kanaka he ʻano like ʻole: he nui nā huahana like ʻole, a no laila ʻaʻohe o lākou he nui a i ʻole, he hemahema. Inā makemake ʻoe e ola lōʻihi a loaʻa ke olakino maikaʻi, pono ʻoe e hoʻolohe ʻaʻole i ka meaʻai wale nō, akā i ka nui o nā ʻanuʻu āu e hana ai i kēlā me kēia lā, nā pilikia olakino i loaʻa i kou mau mākua, a pēlā aku. ʻO Winston Churchill, no ka laʻana, ua make ʻo ia i ka makahiki 90, ʻoiai ʻo ia e puhi ana i ka cigar a inu i ka whiskey i kēlā me kēia lā e like me ka pupule, makemake e ʻai a ʻoi aku ka momona. ʻO ka manaʻo o ke ola hauʻoli e hauʻoli i kāu mea makemake loa. ”
ʻĀina Kūlana ʻElua ʻEpekema māhoe, hoʻonohonoho ʻia e nā chefs ʻO ʻIvan lāua ʻo Sergei Berezutsky, i mālama ʻia ma Moscow ma Nowemapa 7 a me 8. ʻO nā poʻomanaʻo nui o ka hoʻolauleʻa ka ʻepekema, ka hoʻonaʻauao a me ka hoʻohui ʻana o nā ʻenehana holomua i ka gastronomy hou a me ka hale ʻaina. Ua hāʻawi ʻia nā haʻiʻōlelo e nā mea kuke kaulana a me nā kānaka noiʻi gastronomy mai ʻō a ʻō o ka honua: ka mea kuke o ka hale ʻaina Maido ʻo Mitsuharu Tsumura, ka mea kākau moʻolelo ʻepekema ʻo Bob Holmes, ka mea kuke o ka hale ʻaina Disfrutar ʻo Oriol Castro, ka mea kuke o ka hale ʻaina ʻo La Calandre Massimiliano Alaimo, ke poʻo kuke o ka hale ʻaina LESS na Hertog Jan Gert de Nele, ʻO chef hale ʻaina Rijks ʻo Joris Beydendijk, ka mea kākau ʻepekema ʻo Harold McGee, ka mea kākau nūhou gastronomic ʻo Anna Kukulina, ʻo chef ka hale ʻaina Savva ʻo Andrey Shmakov. He manuahi ka puka o nā haʻiʻōlelo, i hiki i nā mea āpau, me ka nānā ʻole i ka pae o ka waiwai waiwai, ke aʻo mai nā chef a me nā ʻepekema poʻokela.