2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Lack of vitamins and minerals in the body is an increasingly common problem. This has a detrimental effect on our health, especially in winter. Therefore, it is good to strive to preserve the valuable composition of food in the process of cooking and heat treatment.
The balanced regime and the correct processing of the products allows us to deliver the necessary valuable substances to our body without gaining extra pounds. The method of food preparation and heat treatment is extremely important. According to these two factors, we can cook a dish completely devoid of vitamins and minerals, as well as a dish enriched with its full capacity of useful elements.
Soaking comes first. Many housewives use this method to defrost and clean the products. However, this leads to a loss of water-soluble vitamins, minerals and carbohydrates. Therefore, fruits and vegetables should be consumed in their natural form. To prevent any loss of nutrients, it is recommended to consume whole, not in the form of salad.
Soaking frozen meat and fish in cold water is also incorrect. These products should be thawed slowly - at room temperature. Putting them in hot water or in a warm oven is downright harmful.
Another is the case with frozen vegetable semi-finished products. They do not need pre-thawing, but are placed directly in boiling water. In this way, in addition to their nutritional qualities, frozen vegetables retain their natural color.
When consuming canned foods, whether they are prepared at home or not, do not throw away the liquid part. It contains a large part of the water-soluble vitamins and minerals of the products. The case is the same with pickled brine, as long as it is not too salty.
The best heat treatment is steaming, stewing and baking. When cooking, there are features such as that the vegetables should be placed in slightly salted boiling water, for example. If placed in the cold, it destroys most of the vitamins in them.
The amount of water during cooking should be enough to completely cover them. The cooking vessel must be covered and the process must be maintained at a moderate temperature.
To keep all the nutrients intact, it is best to steam the vegetables. They are cleaned but not peeled. If they need to be cut, let it be in larger pieces.
Grilling and baking is also a health-friendly process. Grilling allows some of their fat and oxidized products to drain and be removed. When baking in the oven, a moderately high temperature is best. In this case, the amount of oxidized substances is minimal.
Among the most harmful heat treatments of food is frying. It should be used rarely and only when necessary. During this cooking, oxidized fat products are formed, which are toxic and irritate the lining of the digestive tract. Such foods do not contain almost any useful substances, and those suffering from gastritis, ulcers and colitis should certainly forget about them.
Keep in mind that cooked meals can stay in the refrigerator only until the end of the day, and not as usual - for a few days. Roasted and cooked meat can stay in the refrigerator for up to 30 hours after cooking. After these periods, the food loses its useful qualities.
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Hydrate Deliciously During The Summer Heat
Through thirst, our body signals a lack of fluids. They are most effectively obtained by drinking water or bottled beverages. Bulgarian cuisine has been popular for years with the preparation of homemade compotes, and the preparation of homemade lemonade is an alternative to quenching thirst.
Rules For Heat Treatment Of Vegetables
When preparing different dishes, the vegetables are subjected to heat treatment - cooking, stewing, frying, roasting. In order to minimize the loss of nutrients and vitamins during this processing and to prepare delicious meals, it is necessary to comply with the following conditions:
Carcinogens During Heat Treatment
Most of the products contain compounds that, under certain conditions heat treatment they can become harmful or even dangerous to human health. One of them is the so-called carcinogens , for which there is a lot of controversy today. In oncology, there is even a whole section that is devoted to the connection between carcinogens and the appearance of tumors.
Not The Heat Treatment! Our Ancestors Were Raw Foodists
Our ancestors were raw foodists. 1.2 million years ago, no one even thought about heat treatment of food. The ancients did not use fire to cook. They consumed the meat directly - raw and unprocessed. Archaeologists from York University have reached this indisputable conclusion.
