Stop peeling kiwi, start adding nuts to oatmeal, forget about tea with milk - I found out with my own hands what was needed to extract the maximum benefit from my favorite foods.
Every housewife should know how to keep vitamins in food. After all, if you do not cook foods in a certain way, then you can miss important nutrients, and no jar of vitamins can compensate for this loss. Food - the main source of energy for the body, so it should be not only tasty, but also useful.
We deprive ourselves and our bodies of a good share of vitamins only because we incorrectly prepare or store products. Fortunately, this is fixable. We have prepared for you some simple tips, subject to which you really get the right amount of useful substances.
If you eat only kiwi fruit without the peel, then you make a big mistake, because the peel contains 3 times more essential antioxidants than the pulp. This fruit is useful and even needs to be eaten whole - this will be a great service to your stomach. And another nice bonus: it turns out that kiwi prevents the appearance of gray hair.
As a rule, we use this spice very rarely, adding it only to coffee and desserts. And in vain, because cinnamon not only stimulates the brain, but also improves blood circulation, normalizes blood sugar levels. Therefore, we recommend adding cinnamon everywhere and everywhere: in oatmeal, in tea, in ordinary hot water and even as a seasoning for meat or fish dishes.
Do not take the example of the British and add milk to tea. First, milk drowns out the true taste and flavor of tea, and secondly, it is simply harmful. For example, black tea contains a huge amount of antioxidants, which positively affect the cardiovascular system, and when mixed with milk, tea loses its beneficial substances. In the case of green tea, the milk protein is mixed with the theaflamine and as a result a difficult digestible compound is formed. This is how two useful products neutralize all their useful properties when mixed.
Despite the fact that raw tomatoes are quite tasty, these vegetables should be eaten stewed. The fact is that tomatoes contain lycopene - a strong antioxidant that reduces the risks of stroke, cancer and cardiovascular diseases. Best of all, lycopene is absorbed from tomatoes that are slightly extinguished on the fire.
Everyone knows that carrots are rich in carotene, which not only boosts the immune system and has a positive effect on vision, but also protects the body from aging, heart disease, and cancer. It turns out that carotene is absorbed 5 times better from boiled carrots. Also, boiled carrots are better digested by the body, which is useful for people with various diseases of the digestive system.
Another vegetable that should not be peeled. Everything is edible in a pumpkin, even its thick and hard skin. Pumpkin rind is just full of useful elements, such as zinc - a source of beauty, healthy skin and nails. In addition, it has carotene, which protects our heart and reduces the risk of cancer.
No need to cook broccoli in a pan with water, because light, water and air destroy the already sensitive vitamin C. It is better to cook them for a couple - so the vegetables will save more vitamins. In addition, both inflorescences and broccoli stems can be eaten, as they contain a large amount of vitamins A, C, K, as well as many other useful minerals (phosphorus, zinc, magnesium, potassium, manganese, copper and other ).
Since childhood, we have heard about the beneficial properties of oatmeal cooked in water. However, nutritionists are now more and more often advised to cook oatmeal with milk, and instead of sugar, add nuts and berries to oatmeal. This kind of porridge will deceive the body, drowning out the feeling of hunger for a long time, and you will receive a charge of vigor and energy for the whole day.