This article will be especially interesting to followers of the fashionable and correct modern trend called PP (proper nutrition). The only problem is that people really need a gastronomic certificate.
Below we describe the 10 most common foods that we eat incorrectly, which means we reduce the gastronomic potential and usefulness for the body. We will also give recommendations in what form and combinations these products are best to eat for maximum assimilation of useful components and disclosure of natural properties.
10. Tomatoes
The rule "eat vegetables raw" for tomatoes, as it turned out, does not work. It is tomatoes that are desirable to use after an elementary heat treatment. The thing is that lycopene (phytonutrient), which is aimed at combating pathologies of the cardiovascular system and malignant tumors, is released exclusively when the vegetable is heated. The optimum temperature is up to 88ºС. It is advisable to bake the tomatoes on a fire or in the oven, boil them a little to get homemade juice, pasta or ketchup. And then a valuable antioxidant will maximize its properties. A salad with grilled sun-dried tomatoes is the best solution for digesting lycopene.
9. Flax seeds
Charged with information from the Internet about the benefits of flaxseed for skin and hair, we run to the store and bring home the supplement. And in the morning we plan to throw a handful of seeds, or sprinkle them with healthy porridge and soup. That's just the body is not easy to absorb such a huge amount of lignans, omega-3 and other fatty acids, plant fibers. Undigested seeds in almost unchanged form leave our body in a known manner. How to prevent product translation? Everything is very simple - before use, grind the seeds in a coffee grinder or a special mill for spices, and you can already mix the obtained cereals into cereals or homemade pastries.
8. Garlic
Amazing spice is not only a powerful stimulator of immunity, but also a "long-playing" product. The fact is that the longer the fruit lies in a cut form in air (oxygen access), the better its beneficial properties will be revealed, including the allicin enzyme, which is responsible for the fight against malignant cells. Illiterate in the culinary plan, the population often sends chopped garlic to a boiling soup or sauce, preventing the product from accumulating useful properties. And the proper cooking of garlic is to make a 10-minute gap between slicing or squeezing the juice and sending the ingredient to a skillet pan (in a pan). But chopping fresh garlic in salads is a good thing.
7. Broccoli
Those who advocate for wholesome food enthusiastically buy up broccoli in the supermarket and begin to invent unthinkable dishes with her participation. Often, to reveal the properties of tasteless cabbage, they begin to passivate it in a pan or boil it. So the shock dose of ascorbic acid, valuable antioxidants, chlorophylls (characteristic of green plants) and anti-cancer enzymes is lost. Cabbage after heat treatment becomes more pleasant to the taste, but much less useful - so why then torment? If you already decided to eat healthy food, then try to love broccoli in raw or maximum steam form.
6. Grilled meat
And here is another reason to refuse to eat meat. It turns out that a tempting steak, grilled or grilled, has two harmful carcinogens in it, which increase the risk of malignant cells. This is especially true of “Well Dan” and overcooked tidbits with a crispy crust. And the raw fragments of meat in “rea” and “medium-rea”, in turn, are fraught with severe poisoning or infection of a person with parasites. If the only way to cook meat for you is high-quality roasting, then use a special thermometer and a detailed recipe that describes the stages of heat treatment of the product.
5. Strawberries
We all eat strawberries correctly - fresh for maximum vitamin C, organic acids and antioxidants. We add it to yogurt, salads, ice cream, sorbets and other desserts. But only as an additive, large berries are often cut, which is not worth doing. The combination of oxygen with pulp, it turns out, leads to the destruction of the lion's share of useful components. Therefore, try to select small whole strawberries for cereals and fruit salads. And using fresh fresh (smoothies) from berries, reconcile yourself in advance with the thought that he will not bring maximum benefit to the body. Unless you drink it in one gulp or in large sips as quickly as possible after preparation.
4. Black tea
Fans of the English ceremony combine a warming drink with milk - so, they say, more satisfying and tastier. But from the point of view of dietetics, there is little benefit from such a drink, because milk proteins interfere with the absorption of catechins from the tea leaf, disrupting the process of absorption by the walls of the stomach. As a result, the positive effect of the tea drink on the work of the heart and blood vessels is leveled. The solution is simple - distinguish between the use of healthy skim milk (a storehouse of protein and animal fats) and weak tea (a combination of tannic components, antioxidants, catechins and carbohydrates).
3. Asparagus
This healthy green bean plant gives most of the beneficial elements (including ascorbic acid and chlorophyll) to water. Often asparagus sprouts are sold already in portioned bags of water, where necessary substances are pulled together. If you cook asparagus for a couple, you maintain a healthy balance of useful components both in the product itself and in the water over which it was prepared. The latter can be used to make soups, gravy, sauces, and also cook porridge and other legumes on it. We do not recommend frying asparagus, as you will get delicious crispy sprouts that are almost useless for health.
2. Beans and cereals
Now let's move on to the very cereals and beans. Did you know that unrefined cereal products contain phytates in the composition of antioxidant compounds, which interfere with the absorption of the digestive tract of useful minerals and vitamins. We thought that unpeeled beans, freeke, wheat, sorghum, and farro are the best ingredients for a healthy diet, but even here you need to be smart about cooking. We propose to soak the raw materials for at least 6 hours, which will allow it to be cleaned of phytates. Also, after soaking, the beans and grains will soften, which will significantly speed up the cooking process and facilitate the subsequent assimilation of products by the body.
1. Yogurt
When unpacking yogurt, we often notice a whey liquid component on the surface, which we usually send to the sink for lack of a last pleasant taste. It’s just that whey contains a maximum of proteins, calcium, B vitamins and phosphorus, and we deprive the drink of such useful ingredients. The solution is very simple - stir the contents of the package with a teaspoon (if this is a product) or shake (if it is a drink). Do not forget that living probiotics and lactobacilli are useful for digestion in the absence of heat treatment of yogurt. Therefore, gravy and pastries with its use from the point of view of a healthy diet are not so useful (although you can be content with proteins, vitamin D and calcium).
When we switch to nutrition with seemingly healthy food, we start randomly filling a buffet with cereals and cereals, seeds, and a refrigerator with vegetables. At the same time, we often do not know how to properly use these products. No, the idea of “just putting it in your mouth and chewing” does not always work. Therefore, it is very important to learn gastronomic literacy to everyone who wants to lead a healthy lifestyle and follow diets.