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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

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.

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.

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.

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