Stop peeling kiwi, start adding nuts to oatmeal, forget about tea with milk - I figured out with my own hands what it takes to get the most out of your favorite foods.
Every housewife should know how to preserve vitamins in food. After all, if you do not cook foods in a certain way, then you can miss out on important nutrients, and no jar of vitamins can compensate for this loss. Food is the main source of energy for the body, so it should be not only tasty, but also healthy.
We deprive ourselves and our body of a good share of vitamins just because we improperly prepare or store food. Fortunately, this is fixable. We have prepared a few simple tips for you, following which you will really get the amount of nutrients you need.
1. Kiwi
If you eat only kiwi without the peel, then you are making a big mistake, because the peel contains 3 times more of the most important antioxidants than the pulp. This fruit is healthy and even needs to be eaten whole - this way you will do a great service to your stomach. And one more nice bonus: it turns out that kiwi prevents the appearance of gray hair.
2. Cinnamon
As a rule, we use this spice very rarely, adding it only to coffee and desserts. But 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.
3. Tea
You should not follow the example of the British and add milk to tea. Firstly, milk drowns out the true taste and aroma of tea, and secondly, it is simply harmful. For example, black tea contains a huge amount of antioxidants that have a positive effect on the cardiovascular system, and when mixed with milk, tea loses its beneficial substances. In the case of green tea, milk protein is mixed with theaflamine to form a compound that is difficult to absorb. This is how two useful products, when mixed, neutralize all their beneficial properties.
4. Tomatoes
Although raw tomatoes are tasty enough, these vegetables should be eaten stewed. The fact is that tomatoes contain lycopene, a powerful antioxidant that reduces the risk of stroke, cancer and cardiovascular disease. Lycopene is best absorbed from tomatoes slightly stewed over the fire.
5. Carrots
Everyone knows that carrots are rich in carotene, which not only enhances 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.
6. Pumpkin
Another vegetable that shouldn't be peeled. Everything in a pumpkin is edible, even its thick and hard skin. Pumpkin peel is simply saturated with useful elements, for example, zinc - a source of beauty, health of skin and nails. In addition, it contains carotene, which protects our heart and reduces the risk of cancer.
7. Broccoli
You do not need to boil broccoli in a pot of water, because light, water and air destroy the already sensitive vitamin C. It is better to steam them - this way vegetables will retain more vitamins. In addition, you can eat both inflorescences and stems of broccoli, since they contain a large amount of vitamins A, C, K, as well as many other useful minerals (phosphorus, zinc, magnesium, potassium, manganese, copper and others).
8. Oatmeal
Since childhood, we have heard about the beneficial properties of oatmeal cooked in water. However, now nutritionists are increasingly advising to cook oatmeal with milk, and instead of sugar, add nuts and berries to the oatmeal. It is this kind of porridge that will deceive the body, drowning out the feeling of hunger for a long time, and you will receive a charge of vivacity and energy for the whole day.
