However, cooking is an art and pleasure; when food is exposed to heat, vital nutrients are destroyed. There are different ways of cooking and cooking, each of them a better way to maintain the nutrients of the products. Water-soluble vitamins, such as vitamins C and B, can evaporate quickly during intense preparation.
Evaporation is the most effective way to maintain nutrients in foods. Place the food like vegetables and fish over boiling water, and allow steam to cook in a few minutes. Boil the thick vegetables for a few minutes or less, then boil for a few minutes. Vegetables must remain stable, retain their bright colors and their food content after evaporation, and water-soluble B vitamins and essential fish oils are stored in fish.
Boiling does not replace steam, because it destroys
nutrients and vitamins, especially vitamins B and C. If cooking is needed,
especially vegetables, do so for a limited period and in small amounts of
Microwave cooking retains nutrients due to lack of cooking time, but foods cooked in the microwave are usually processed and meals ready to eat. These types of foods are rich in sugar, hydrogenated fats, and salt. These components are susceptible to molecular changes, and the transformation of the molecular structure causes damage to the free radicals.
If you want to cook soup or soup food, this is my favorite way of cooking too. Food is usually cooked slowly at a temperature below the boiling point, so vitamins and nutrients are not destroyed much. Food is also transported to water, fed, and eaten.
Fried food is still the most damaging because extreme heat destroys nutrients and oils found in foods such as fish and poultry. Water-soluble vitamins B and C are lost, and lipid-soluble vitamins A, D, E and K are frying. This nutrient also creates free radicals that can damage the body and cause cancer, premature aging, and heart disease. Smoking only from fried foods ensures the risk of lung and throat cancer.
Deep frying is the best alternative because the amount of oil is small and the cooking time is faster than the fried. Try adding a little water and soy sauce, as the oil is heated until the steam helps the food cook quickly and prevent the oil from burning.
Other popular cooking dishes are barbecue and barbecue. They retain fat content in foods as long as the temperature is not too high, but 25 percent of the water-soluble vitamins, such as vitamin C and B., are lost. The longer the food lasts, the more nutrients are lost. Avoid burning foods because they are carcinogenic and damage the cells when they come into contact with the throat and digestive system. A tip to protect against the harmful effects of the free roots of a barbecue is to soak between edible oil and olive oil before cooking.
Eating raw foods, such as vegetables, nuts, seeds, and fruits, is the best way to take advantage of all the nutrients and vitamins in the food. These raw foods contain fiber, which removes toxic waste and harmful cholesterol from our bodies. Raw foods also contain digestive proteins that reduce pancreatic function to produce these proteins.
Any food you cook at home can have a positive or negative impact on your body, so you should choose the foods that will bring us the most significant benefit.
Protein and minerals are not destroyed by heat. You lose some vitamins while cooking, but you still get a lot if you have a reasonably varied diet. Enzymes in heat-damaged food are useless for you; your proteins are made to digest food.
In the stomach and intestines, the food is divided into carbohydrates, fats, and proteins. The proteins produced by your body then divide carbohydrates, fats, and proteins into their building blocks, and these basic building blocks can only be absorbed into the bloodstream. There are no proteins in foods that function in the body because they are treated like any other protein you eat.
The only common problem in proteins is the lack of intestinal lactase, which breaks down the double sugar in the milk, which can cause diarrhea and convulsions when eating dairy products. Proteins that can be assigned to these conditions are copies of the proteins produced by your body, not the enzymes in the food.
Many people believe that fresh fruits and vegetables always contain a lot more nutrients than those cooked, but antioxidants are higher in cooked carrots compared to fresh ones. Cooking also increases the amount of lycopene obtained from tomatoes. When cooking, plant cells are opened to increase the absorption of these antioxidants and other beneficial phytochemicals. Adding a small amount of oil or oil increases the absorption of fat-soluble chemicals.
Cooking affects some vitamins, but you still get a lot.
Enzymes in heat-damaged food are useless for you; your body produces the
enzymes needed to digest food. Most nutrients found in foods (minerals,
proteins, fats, carbohydrates) are not destroyed by heat, and many healthy
foods are unpleasant or unsafe if they are not cooked. I recommend eating as many
fruits and vegetables as possible, raw or boiled, fresh, frozen, canned, or