Foods cooked with water, herbs, spices, pan-fried...

[Guest guest]

Hello.

I know I keep mentioning Sally Fallon's, "Nourishing Traditions" book, but here goes again. Sally mentioned in her book that pan-fried potatoes are easier to digest than potatoes boiled in water. I know that potatoes are illegal to SCD, but I'm wondering if I should apply that reasoning to other foods, too. It probably sounds strange, but if I cook zucchini in the oven as a casserole, I have problems afterwards. Could it be the water content? If I pan fry it on a stove top (more water cooks out of it), I don't feel so bloated with empty ingredients (is the best way I can describe the feeling) afterwards. I'm thinking now that this could be why I have a problem with homemade applesauce. I pan fried apples yesterday morning and put some spices on it and I didn't seem to have the same problems as with applesauce.

I've also read in the past (I don't remember where) that putting more flavor in foods (herbs, spices, etc.) creates a better taste, and in turn, more digestive juices flow.

I'm going to try the pan-fried apples (in butter) again and see what happens. I am cooking them really well, though!

Does anyone else feel that how foods are cooked matters?