More and more people realize the simple rule: our health depends very much on what we eat, and how correctly our food is cooked. Following a few simple recommendations will help you make your diet truly right and healthy.
- The products used for cooking must be as fresh as possible( in the extreme case - the first freezing) and natural, without artificial colors, flavors, preservatives and other chemical additives.
- Cooking products preferably so as to maximize their nutritional value. The most suitable methods are: quenching and steaming, can also bake in foil or fry poorly.
- It is recommended to extinguish vegetables in a small amount of vegetable oil with the addition of water. If there is a desire to add animal fat, then it should be done after the dish is ready and is no longer on fire. So it will be possible to preserve intact unsaturated acids, which are actively involved in the metabolism process. Under the influence of intense heating, unsaturated fatty acids turn into harmful saturated acids and further contribute to the deterioration of metabolic processes and the collection of excess weight. Also, saturated fatty acids are very harmful to people suffering from liver disease, biliary tract infections, as well as disorders of the gastrointestinal tract.
- If the products intended for cooking have a peel suitable for food, it should be kept intact. Most of the nutrients are just under the skin and, firstly, they will not be cut with it, and secondly, the peel greatly prevents the transfer of these substances from the products into the environment in which they are prepared. So, draining the water after preparing the peeled potatoes, you together with it merge a large number of alkali-forming mineral substances in the potato.
- Seeds of oilseeds and cereals should be grinded immediately before cooking. In the undamaged state, their shell is protected by a shell, when it comes into contact with air, it is quickly oxidized by oxygen. Remember how quickly the darkened apple in the air darkens. The same processes, only less markedly occur in seeds and in grains.
The application of these simple rules will preserve the entire nutritional value of the products and extract the maximum health benefits from them.
Selection, storage, preparation