英语阅读理解强化训练(1)

英语阅读理解强化训练（1）

Cooking —it sets us apart from the animals. We’ve moved on from the catch-it-eat-it custom and developed a more civilized way to consume nosh. We burn it, boil it and do everything we can to make sure it’s dead before putting it in our mouths.

None of us wants to put something alive and kicking down our throats. Nobody, that is, except proponents of living food. According to them, dead food has been robbed of vast amounts of goodness and is nowhere near as nutritious as food that’s “alive”.

Now, before we get carried away, these guys aren’t suggesting you eat beef that is still mooing (although they do claim you’d get more nutritional value if you did). No, the thrust of their argument is that we should consume more living vegetables.

There is a huge difference between raw food and living food, says Michael Bedar from the Tree of Life, an organization leading the way in what it calls spiritual nutrition. “Being fresh off the tree or vine is one part of living food,” he says. “It is still growing. Also, sprouted food (for example, Brussels sprouts) germinated(发芽) in water, is living up to the moment it is eaten.”

Nuts and seeds count, too. If you put them in the ground, they’ll start growing, so they are clearly alive. But what’s the benefit and what makes all this food so much more valuable than the rest? It’s a matter of rotting — a process that eradicates a host of goodies from your food and one that starts much earlier than you’d think.

Vegetables that were not picked on the day are considered raw rather than living. Sprouts and sauerkraut (white cabbage fermented in its own juice) are exceptions. Leaf vegetables — lettuce, cabbage and spinach — will be the least alive. These were cut from the root when picked and started dying immediately. Fruit is different, however. It stays alive and thus keeps its nutritional value longer than vegetables, in order to be able to disperse its seeds. This is a result of evolutionary necessity.

“University studies have shown that 32 minutes after being taken from the

ground, a lettuce’s nutritional value decreases by half,” s ays Brian Clement, a leading living foodie and director of the Hippocrates Health Institute. “Living food is far more abundant in hormones, oxygen, phytochemicals (disease-fighting compounds occurring naturally in plants) and enzymes, all of which have hug e health benefits.”

So fresher food is better for you —hardly much controversy(争论) there. It’s when the living foodies start talking about biophoton fields and food energetics that doubtful eyebrows start to creep up.

1. Which of the following is the best title for this passage?

A. Eat it —while it’s still alive

B. Living food — a way to more hormones

C. Eat it raw or cooked —it’s up to you

D. D ead or alive — food on the shelves

2. According to the passage, ______________.

A. m an is distinguished from animals in that he eats meat raw

B. catch-it-eat-it was man’s earliest civilized way to eat food

C. m ost people don’t like the idea of eating living food.

D. before man discovered ways to boil or burn food, they ate it raw

3. Supporters of living food believe that ______________.

A. you should only eat food that is still alive

B. spinaches are a better choice than sprouts because of their green leaves

C. most vegetable quickly lose their nutritional value after being picked.

D. v egetables are more nutriti ous than meat because they’re alive

4. Which of the following shouldn’t be regarded as living food?

A. Day old sauerkraut

B. Day old nuts

C. Day old fruit

D. Day old cabbage

5. Which of the following claims made by living foodie is the author most suspicious of?

A. Nuts and seeds are living food.

B. Living food is richer in food energetics.

C. Sprouts are living right up to the time they are eaten.

D. Sprouts are living right up to the time they are eaten. 1-5 ACCDB