Errors in a food are our most proof errors. And meanwhile, anybody so quickly does not change the sights thanks to last scientific researches, as dieticians. Eat in a foot in due course! Safely leave the taken roots errors and widespread myths!
Certainly, at short thermal processing the meal has more than chances to keep vitamins and minerals. But this principle does not approach for diabetics. Researchers from New York assert that time increase in cooking allows to lower strongly level of potentially hazardous to health toxic chemicals which are containing in a foodstuff and becoming more active at their warming up. At the majority of people the organism without effort copes with consequences of hastily prepared food, however for sick of diabetes such haste can turn back troubles.
It is better to diabetics to cook food not on strong fire and quickly, but on small fire and slowly.
Fresh vegetables it is not always more preferable than frozen ones. Vegetables from a freezer often contain more than useful substances, than imported “fresh” which offer supermarkets not during a season. The matter is that fresh by sight vegetables which are on sale in the winter, make a long way from Southern Europe or Africa and lose the most part of vitamins and minerals. The frozen vegetables, on the contrary, usually are exposed to processing of all in some hours after have been collected, and their nutritional value remains.
And one more fact which will not please supporters of crude eating: Researchers have found out that from boiled carrots the organism acquires in 5 times more carotenoids than from the crude. It speaks that in the course of cooking walls of cages of carrots are softened. The same occurs and to other vegetables. And though the part of vitamins at culinary processing really perishes, remained are acquired much better. Besides, some vegetables, for example eggplants and a siliculose string bean, contain poisonous substances which become harmless only after thermal processing. At last, crude products are not always acquired in a gastroenteric path.
If at a table to drink water or juice, it is possible to gain additional weight? Similar interrelation it is not noticed. But the liquid during a meal does not need to be drunk nevertheless because it disturbs to normal digestion of food, diluting gastric juice. The healthy organism allocates saliva enough to soften food. It is better to drink to meal or after it.
Is it possible from a potato and macaroni quickly gaining excess weight? Actually get fat at all from these products, and from fat having added, creamy and vegetable oil, cheese with which them generously flavor. As have shown detailed researches, potato starch stimulates synthesis of vitamin В2; under its action the exchange of bilious acids becomes more active. As a result of this process besides the other cholesterol level in blood decreases.
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