It must be admitted that Poles attach more and more importance to what to eat and how to eat. They are interested in various products and new diets, looking for the healthiest ingredients. However, sometimes, in accordance with our habits, we eat the most popular and widely available products in a way that is not entirely correct, which causes us to lose nutrients. We present a list of our favorite products that we simply eat wrong every day.
strawberries
The month of June is a real strawberry boom. No wonder we now eat strawberries in large quantities and in different ways. They are a source of fiber, vitamin C and antioxidants. To be able to provide the body with all these valuable ingredients, strawberries should not be cut, but eaten whole. In the summer, we often reach for delicious cocktails made on the basis of strawberries. The fruit mixed in the cocktail no longer has most of the nutrients.
Dlaczego? During the crushing or mixing, the strawberries are processed, under the influence of which a large amount of oxygen and light enters the strawberries, which causes the ingredients to lose their nutritional power and provide the body with a negligible amount of it. We suggest that in order to honor your guests with a strawberry dessert that requires cutting or mixing these fruits, it is best to prepare it just before the arrival of the expected guests. Nutritional values do not run away so quickly, so there is a chance that your guests will also taste health.
Natural yogurt
Usually, when putting yogurt from the packaging onto the plate, pour the liquid at the very bottom of it. We’re doing it wrong! This unwanted fluid contains a lot of vitamin B12, protein, phosphorus and calcium. Therefore, before putting and eating yoghurt, or adding it to the dish, it should be thoroughly mixed or the most nutritious part of it will not be wasted. Lovers of yogurt added to warm dishes (often instead of cream) should remember that under the influence of heat, the probiotic properties of yogurt are practically annihilated. The comforting fact is that, for example, calcium or vitamin D do not yield to temperature and are preserved in yogurt.
Apples and pears
Do not peel apples and pears! It seems that then the fruits are tastier, but unfortunately they lose the most beneficial ingredients. Just under the skin is a source of fiber, pectins and vitamins. In addition, apple peel contains a lot of ursolic acid, which has properties that inhibit the absorption of fat and supports the work of muscles.
Tomatoes
The tomato is one of the most popular vegetables. It is liked raw, stewed and fried. For people who like to eat hot tomatoes, we have good news. Under the influence of high temperature, the anti-cancer lycopene contained in tomatoes “wakes up” and actively works in the body. Not everyone knows that ketchup is one of the healthiest sauces, as long as it does not contain too much artificial colors and sugar. Raw tomatoes are also a mine of vitamin D, which, according to doctors, has a positive effect on our well-being. So let’s eat tomatoes often, taking full advantage of its nutritional values.
Garlic
Garlic is added to many dishes. We like this intense, aromatic smell and taste. And very well. Garlic with a natural antibiotic containing allin. After crushing a clove of garlic, allin turns into allicin, which is a very strong, natural antibiotic. This substance often works miracles in medicine. Therefore, it is very important to leave a gap between crushing garlic and eating it – this gap should be 15 minutes. During this time, the concentration of allicin increases. As a curiosity – it is recommended to wait the same amount of time before cooking garlic. Thanks to this, it will retain its valuable properties.
Carrot
Do you cut the carrot into pieces so it cooks faster? This is incorrect. Carrots should be cooked whole because they contain as much as 25 percent. more valuable compounds than the one cut up and thrown into cooking. Just wash and peel the vegetable beforehand.
For another interesting fact, scientists have recently discovered that the processing of carrots extracts more of the health-promoting carotenoids. Cooked carrots contain three times more than raw carrots.