Keeping nutrients in food

The cooking process causes the loss of many vitamins and minerals from food. We are always focused on what we should eat, but we forget, or maybe we do not know how to prepare food can affect the vitamins and minerals in our foods. During the cooking of food nutritional losses are substantial, keep depends on how you prepare. There is much controversy about the health risks caused by microwave cooking.

Two researchers, Blanc and Hertel, confirmed that microwave cooking alters food nutrients. Hertel previously worked as a food scientist and joined Blanc, the Swiss Federal Institute of Biochemistry and Institute of Biochemistry. They studied the effect of microwave cooking taking blood tests in individuals immediately after eating. They found that after individuals consume food heated in microwave, her hemoglobin level had decreased. "These results show anemic tendencies.

The situation became even more pronounced during the second month of study." Who knows what the results would have been found to have studied people who had warmed their meals in the microwave for a year or more? In 1957, the Russians also experimented with microwave and found that microwave food intake caused a higher percentage of cells cancer in the blood. Results that make us think, right? This includes advice on ways to cook or prepare food aphrodisiacs that will allow retention of most of their nutrients.

 + Microwave Cooking - Keeps the nutrients in vegetables reducing the amount of water and time of cooking.

+ water - to use water that has been used to boil vegetables, for example, and use of a sauce or broth.

+ Meats - Grilling or grill , barbecue or grill to better retain minerals and vitamins in meat.

+ Vegetables - When cooking vegetables, cooking as a whole and steam cook until crisp.

+ Pasta - By pouring the cooked pasta, do not wash.

+ Frozen Vegetables - No thawing, washing, add baking sodium water. These cooking techniques, such as thawing and washing, increased nutrient loss.