Some vegetables are healthier in boiled than fresh
A number of vegetables and root crops when heat treatment are more easily absorbed by the stomach without losing its beneficial properties. This was told by the doctor Victoria Savitskaya.
“A lot depends on the type of product and method of its preparation. I strongly recommend to abandon the frying – at the very least, talking vegetables on the grill. And not in a frying pan with hot oil. And here, for example, during stewing on a slow fire or bake in the oven most vegetables only reveal its taste. Especially for people with diseases of the liver, kidneys, digestive tract and other such food which is preferable.
As, for example, peptic ulcer disease, gastritis, increased acidity of tomatoes fresh not recommended, but the roasted tomatoes in various dishes (after consultation with a doctor) may well be included in your diet. And, for example, of beans, eggplant and some other raw vegetables contain toxins, and only the heat treatment neutralizes them and turns it into a delicious dish”, — says the doctor.
Similar situation is with fruits, because of the number of readings may be contraindicated in raw, cooked – it is allowed. For example apples that cause bloating and are not recommended for problems with the pancreas, baked not only preserve the most vitamins and minerals, but also a great value for those who lack of iron.
“As far as the vitamins and minerals that are believed to disappear during cooking, in fact this is true only in relation to vitamin C. Other valuable substances virtually do not lose their properties due to the high temperatures, provided that to boil them (for example, beet, potatoes, carrots) you will be in the peel,” said the doctor.
However, it should be borne in mind that the fiber in raw plant the fruit, though, and has sarbinowski properties, however, irritate the bowel. Because raw fruits and vegetables should not eat on an empty stomach. Better snacking on them throughout the day between meals, preferably an hour and a half after a meal, so as not to cause fermentation and flatulence in the stomach.
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