Health food

Six foods you eat wrong

Foods you eat wrong

Six foods you eat wrong

Six foods you eat wrong

Therefore, you should eat frozen vegetables

You put on the boiler with water, have the broccoli in, give it a little boil. But no, it should not be done.

On the American Health website. com has the American nutritionist, Kristy Del Coro, and the cook and spokesman for the Academy of Nutrition and Dietetics, Sara Haas, stated that you simply eat and cook some foods wrong.

It may cause you to lose many vitamins and nutrients.

Click Health has also interrogated with two nutritionists, Gunn Helene Arsky in BAMA and Pia Kristine Larsen at Oslo Medical Center, about what they think about the statements. And here you might be surprised at how much you did not know about everyday food!

One of the examples is broccoli, which you can read about on the next page. Because you do not cook broccoli. ?

Broccoli

Raw or boiled broccoli becomes fast boring to eat. But if you want to get the most health benefits from the vitamin bomb, you should actually avoid boiling or waking it.

Pia Kristine Larsen, nutritionist at Oslo Medical Center:

– If broccoli is boiled for too long, nutrients will be discharged into the water. This is because broccoli contains, among other things, many water-soluble vitamins, such as vitamin C, which are then excreted. We usually either water out after cooking and we throw more useful nutrients. The best part is therefore to steam broccoli and other vegetables; then preserves the most possible nutrients.

Gunn Helene Arsky, Nutrition Physiologist in BAMA:

– Broccoli – yes, thanks, both! Raw broccoli is amazingly good, a proper super food with lots of vitamins, minerals, antioxidants and other active substances that are good for us. Heating can reduce the content of, for example, vitamin C, while almost doubling the content of available beta carotene (vitamin A). So, therefore, is the best raw or fast boiled / steamed broccoli.

Strawberry

Six foods you eat wrong

ALL BEST CARE: Broccoli preserves all nutrients if you do not cook it, but eat it raw. ILLUSTRATION PHOTO: Colorbox

There’s nothing like biting in the first juicy strawberries in the summer, especially when you think that each berry contains fiber, antioxidants and vitamin C. But to get the full range of health benefits, you should wait to cut the strawberries for as long as possible. The American nutritionist, Kristy Del Coro, explains that certain nutrients, especially vitamin C, are sensitive to light and oxygen. When you cut into the strawberries, many of the nutritious elements disappear, she says.

Six foods you eat wrong

– Finally, an ice-free sugar that gives the body something!

Pia Kristine Larsen, nutritionist at Oslo Medical Center:

In general, fruits and vegetables will stay the best when they are all. When they are cut up, some of the nutrients will disappear more easily. That’s why it’s worth keeping the strawberries all the way. If you want to cut them up, you should do it right before eating and do not let them go up. Strawberries and other frozen fruits and vegetables keep many of the important nutrients because they are frozen shortly after picking. Therefore, frozen fruits and vegetables are at least as good as they are fresh. Sometimes they can also be more nutritious.

Gunn Helene Arsky, Nutrition Physiologist in BAMA:

But to eat leftovers the next day is okay, do not think that the strawberries have become so poor on vitamin C that they are not worth eating! First of all, there is a lot of vitamin C left after one day in the fridge (no wonder, because the strawberries basically contain more vitamin C than orange!) And secondly, there is so much else in the strawberries that do not disappear underneath save, cut or not.

Garlic

Unlike vitamin C, allicin enzyme contained in garlic draws from exposure to air. To get it, the diet expert, cook and spokesperson for the Academy of Nutrition and Dietetics, Sara Haas, recommends that chopped garlic lay out for about 10 minutes before you have it in the dish you prepare so that the connection is activated.

Six foods you eat wrong

DO NOT CARE UP: Generally, fruits and vegetables will stay the best when they are all. PHOTO: Jenny Mina Rødahl

Gunn Helene Arsky, Nutrition Physiologist in BAMA:

Six foods you eat wrong

The tip that shortens the cold

– That’s right. Hvitløken needs time for a small chemical chain reaction that converts a substance contained in the garlic through three other substances to the last active substance. It happens entirely by itself, as long as the bulb is finely chopped so that air is released on as much garlic as possible.

Pia Kristine Larsen, nutritionist at Oslo Medical Center:

Garlic has long been known for its ability to kill bacteria and to keep human freshness. The health benefits of garlic have come, among other things, from the sulfur-containing compounds that are formed when the garlic is cut up.

Yogurt

You know the water you often find on top of Greek yogurt and shells? Which one you most likely have in the sink? It’s whey and it contains protein and vitamin B12, along with minerals such as calcium and phosphorus. So, instead of pouring out this, nutritionists advise to keep it.

Pia Kristine Larsen, nutritionist at Oslo Medical Center:

Six foods you eat wrong

WHITE WATCH: The health benefits of garlic have come from the sulfur-containing compounds that are formed when the garlic is cut up. PHOTO: Erik Hannemann

The water that accumulates on the top of the yogurt contains important nutrients, including proteins, and it does not therefore pay to pour it off, but rather add it to the yoghurt. Live bacteria found in yogurt, like probiotic bacteria, will not survive high temperatures and will therefore disappear upon heat treatment. Other nutrients in yogurt such as protein, calcium and vitamin D will certainly not disappear.

Six foods you eat wrong

We have tested 11 yogurtis

Gunn Helene Arsky, Nutrition Physiologist in BAMA:

– Many people probably out the fluid! I use yogurt in smoothie, and then it’s just pouring it all up into the blender, untouched, but with the myse intact. Heat treatment of yogurt kills the bacteria, but yogurt is healthy for several reasons. You get a thick, creamy, calcium and protein rich sauce, but with a lot less calories and less fat than if you use cream or cream fraiche. So do not drop the yogurt in, for example, the Indian casserole dishes.

Tomatoes

Tomatoes contain lots of antioxidants, and are especially rich in an antioxidant called lycopene. A diet rich in lycopene and other antioxidants, according to nutritionists, seems to reduce the risk of cancer and cardiovascular disease, but you should preferably cook them.

Pia Kristine Larsen, nutritionist at Oslo Medical Center:

Antioxidant lycopene, there is a lot of tomato. And a high intake appears to be able to reduce the risk of cancer, as well as cardiovascular disease. In addition, the lycopene that gives tomato the fine red color. Heat-treated tomatoes are best as it releases more lycopene at high heat.

Six foods you eat wrong

MINE: “The water” at the top of the yogurt should not be poured out! PHOTO: Jenny Mina Rødahl

Gunn Helene Arsky, Nutrition Physiologist in BAMA:

– The superficial drug lycopene found in the tomatoes is good for the heart as well as the prostate. Heating releases the lycopene free from the cells in the tomato, so it is easier for us to absorb it from the intestine. Some oil also helps in the absorption, because the lycopene is a fat-soluble substance like “haiker” with fat from the intestine and into the body. But if you do not like heated tomatoes, it’s much better to eat them raw than to think that there’s no point in eating them since they are more healthy when heated.

Whole grains and beans

Whole grains that still have the outer layer (clay), such as spelled, bulgur wheat, dwarf and whitening should be added to water overnight to help release phytates, says the American nutritionist, Kristy Del Coro.

Pia Kristine Larsen, nutritionist at Oslo Medical Center:

– The reason that cereals and beans should be soaked before being used in cooking is because these foods contain a lot of phytates. Phytates bind to nutrients that cause these nutrients to be absorbed worse in the intestine. In addition, softening of these foods will make it easier to digest these foods and will be more intimate to the intestine.

Gunn Helene Arsky, Nutrition Physiologist in BAMA:

Six foods you eat wrong

KOK TOMATOES: You should preferably cook the tomatoes. ILLUSTRATION PHOTO: Colorbox

– Most recipes that require whole grains recommend softening before use. Whole spines for use in bread, for example. It is believed that this breaks down the phytate found in whole grains – thus increasing the possibility of absorbing iron from the grain and also facilitating digestion.

Six foods you eat wrong

PLEASE: Whole grains and beans should be placed in water overnight to help release phytates. ILLUSTRATION PHOTO: iStockfoto Photo: iStockphoto

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