You can choose foods at their best
condition, though; you can still lose the nutrients of the foods in the
processing. This accidentally affects the health.
The followings are 7 popular mistakes in choosing
and processing foods.
Buying too much at once
A health consultant of Payne Whitney
Westchester hospital said that vitamins and minerals in vegetables were lost
from the moment the vegetables were collected. In other words, the longer you
keep vegetables in the refrigeration the less their nutrients remain.
According to researches, after a week kept
in the refrigeration, half of the amount of folic acid and 40% of luteic in
spinach will be lost. He recommended that you shouldn’t buy too many vegetables
at once; you’d better buy them three times a week.
We
shouldn’t buy too much food at once
Keeping vegetables in plastic bags
If you’re drinking milk kept in a bag or
keeping foods in plastic bags, you’d better drink milk from boxes and use leak-free
boxes to keep foods for instead. Researchers from Ghent (Belgium) said that
riboflavin in milk and vegetables was easily lost when contacting with sun
light. According to recommendations of American food scientists, the attempt of
not keeping milk and cereal in plastic bags can help preserve the nutrients in
them.
Stir-frying garlic right after crushing it
The leader of the nutrition research group
belonging to the American Association of Cancer Research said that people
should wait at least 10 minutes after crushing the garlic to stir-fry it.
Crushing garlic will lead to chemical reactions of an enzyme that is able to
release an anti-cancer substance. Therefore, these 10 minutes will help the
substance be fully released.
Limiting using too many spices
Using
many spices and vegie flavorings in processing foods can increase the flavor of
dishes and protect you from being damaged by toxics in foods.
Using many spices and vegie flavorings in
processing foods can increase the flavor of dishes and protect you from being
damaged by toxics in foods. A research that was carried out by Hong Kong
researchers to certify antibacterial abilities (including Escherichia,
staphylococcus aureus and salmonella bacteria…) of 20 popular spices found out
that the clove and cinnamon had strong antibacterial abilities.
A different research of the American
Agriculture and Food Magazine showed that nutmeg and bay leaves also have
plenty of antioxidants. Accordingly, don’t be so afraid of using spices since
they are safe and healthy.
Peeling too deep in the flesh of fruits
According to the American Nutritional
magazine, the majority of antioxidant in fruit’s peel is 27 times as high as on
in the flesh. Nutrition specialists recommended that you should peel potatoes
and carrots thinly and peel a little bit deeper to fruits that are to eat after
peel.
Some fruits need cleaning, some fruits don’t
When eating plums or strawberries, we all
clean them but, to banana, orange or mango, few of us do. Cleaning fruits that
need peeling may sound strange, though; harmful bacteria that remain on the
cover of the fruits can get into hands when peeling them or get inside the
fruits.
Therefore, you need to clean fruits before
peeling them. You should also wash hands with soap or warm water in at least 20
second before peeling fruits to prevent bacteria spreads.
You
need to clean fruits before peeling them
Wrong fruit combinations
Wrong fruit combinations can decrease half
the amount of nutrient in fruit. Some people only think about provide
themselves with iron when feeling tired. To have effective iron supplement,
there should be sensible combinations of different fruits. Eating fruits that
are rich in vitamin C like beans, green vegetables, chilies, potatoes,
strawberries… will help increase the rate of iron absorptions. On the contrary,
drinking tea or coffee can decrease 60% the rate of iron absorption of the
body.
