How to eat well-known foods to get the most out of them

Each of us has our own specific diet, which we adhere to for one reason or another. And in most cases, it contains a certain set of products that most people consume. That’s just far from the fact that we are doing it right. For your attention, “ten” products that we cook and eat in the wrong way.

1. Kiwi

Not everything is as straightforward with the kiwi peel as it seems. / Photo:

Kiwi looks great on a plate among fruit slices, but this option cannot be called correct from a gastronomic point of view. Therefore, it is time to destroy the stereotype popular in society: kiwi can and should be eaten with the skin, because the latter is quite edible. In addition, it contains antioxidants, as well as vitamins C and E. Nutritionists note that the kiwi peel contains one and a half times more fiber and three times the level of antioxidants than the pulp.

Interesting fact: despite the fact that most of us call kiwi a fruit, biologically it is still a berry.

2. Tomatoes

In vain, many of us eat tomatoes only fresh. / Photo:

Tomatoes are famous for a considerable amount of antioxidants and beta-carotene in their composition, which the body converts into vitamin A. But not everyone knows that during heat treatment, tomatoes release lycopene, an important phytonutrient that has a beneficial effect on the cardiovascular system. … Moreover, research by scientists has found that the maximum concentration of lycopene is released at a temperature of 90 ° C. Therefore, tomatoes really need to be fried and stewed in order to get as much benefit from their use as possible.

3. Carrots

Boiled carrots are even healthier than raw carrots. / Photo:

Contrary to popular belief, carrots are useful not only raw, but also after heat treatment. Indeed, after frying or boiling, the beta-carotene contained in its composition does not disappear: according to, it is capable of decomposition only at temperatures above 170 ° C, therefore, an element important for the human body remains in carrots or vegetable broth on an equal footing with potassium and calcium. In addition, boiled orange roots, unlike raw ones, lose coarse fibers, which means they are better absorbed by the body.

4. Broccoli

Broccoli is best placed in a steamer. / Photo:

One of the healthiest vegetables, which deservedly is broccoli, is preferred by those who follow a healthy diet only raw. And in vain, because such tactics cannot be called correct. Of course, it is absolutely true that when in contact with hot water, the famous vitamin C “goes” into boiling water, so such types of processing really will not bring more benefit. But cooking broccoli for a couple should not be squeamish at all: this is how the vegetable retains most of the nutrients in its composition, and the taste becomes more pleasant.

Useful advice from almost every one of us eats only the inflorescences of this type of cabbage, but there is no need to rush to throw away the stems, because those, in fact, are even more nutritious than the inflorescences – they contain a high concentration of vitamins A, E, C, K and useful elements – magnesium, manganese, phosphorus, potassium and zinc.

5. Asparagus

Another vegetable that’s best for steaming. / Photo:

Asparagus, in this case, is similar to broccoli in the most useful way: the best option would be to steam it, also excluding direct interaction with hot water. With this type of heat treatment, useful substances and elements are retained in the asparagus stalks, and the water that is released in the process can be used during the preparation of cereals or soups. Another good option for processing asparagus is to quickly fry: 5-7 minutes of frying in a pan will preserve even a higher concentration of vitamins and microelements in the stems than during steaming.

6. Avocado

Many people cut too much from avocados. / Photo:

It has long been known that exotic avocado is a real storehouse of vegetable fats and vitamins A, B and E. But, as practice shows, not every one of us can get the most out of it, and this restriction occurs even before the start of direct preparation. The fact is that some simply peel a tropical fruit not quite correctly, cutting off a too thick layer of peel with pulp. But in fact, you need to cut the avocado as follows: you need to cut the fruit across, then divide it in half and carefully cut the skin, prying it with a sharp blade – the best option in this case would be to use a special avocado knife. In addition, first you need to carefully approach the choice of avocados in the store: the fruit should be a little soft, and not the surface should not have cracks, spots or scratches.

Fun fact: the definition of an avocado was also tricky. The fact is that according to a number of characteristics, it is more like a vegetable – in appearance, taste, and even partially in chemical composition. And for a long time earlier it was generally considered a nut. In reality, the avocado is a fruit, and in Russian science in the past there was another name for this fruit, which indirectly confirms its relation to fruits – it was called the “alligator pear”.

7. Strawberries

Don’t rush to wash your strawberries if you want to keep their beneficial properties longer. / Photo:

Most of us, having brought home juicy red strawberries, immediately wash them all and eat them. And this is correct, because it is in its fresh form that it will contain the maximum concentration of vitamins A, B, C, K, antioxidants, organic acids and other useful substances, which, moreover, are sensitive to light and oxygen. In the case when the berries should be stored for some time before use, they do not need to be cleaned of dirt at all – let them better remain waiting in the wings in a cool place, unwashed with unseparated tails. In addition, to keep the strawberries as healthy as possible, you should refrain from cutting them, filling them with sugar, or being able to juice them.

8. Garlic

Allow the garlic to lie down before use. / Photo:

Any experienced chef or professional chef knows that garlic cloves should not be chopped at all – it is better to crush them flat with a knife blade. After that, you should leave them in the open air for a few minutes before sending them to soup or frying.

This algorithm of actions is due to the presence in the cloves of garlic of such a unique substance as allicin – a compound with a powerful bactericidal effect that can support human immunity for a long time – up to several days. And the intense release of this substance occurs just when it comes into contact with oxygen, therefore, in order to extract the maximum benefit from the bitter clove for the body, it is better to let it lie on the table for a while before using it during the preparation of the next culinary masterpiece.

9. Cereals

Not everything is so simple with milk porridge. / Photo:

Who would have thought that the legendary grandmother’s recipes for porridge with milk in reality would not be as useful as they were drawn to generations of people before us. It turns out that the combination of cereals with the “product from the cow” has never been good, and most importantly – a useful combination for the human body.

There are two reasons for this: first of all, milk significantly increases the glycemic index of the dish, which, therefore, leads to a sharp increase in blood sugar. In addition, milk has the ability to reduce the absorption of nutrients into the bloodstream. So, for example, buckwheat porridge, beloved by millions, cooked in milk, will no longer be very useful, and all because the iron contained in it and calcium from milk will simply interfere with the body’s assimilation of each other.

10. Tea

Steep boiling water for tea is not the best duet. / Photo:

Many of us fill our tea leaves with water from a teapot that has just been removed from the fire. But in fact, such an action is a mistake – you should not pour boiling water over the tea leaves: the best temperature for cooking is 80-85 ° C. In addition, lovers of tea with honey should remember that adding sweetness to a hot drink is also not worth it. The thing is that at a temperature of 42 ° C and above honey begins to lose its beneficial properties, and at 60 ° C it additionally forms a completely unhealthy food carcinogen – oxymethylfurfural, which will also not add health.

Advice from it’s better to drink only a freshly brewed drink, because one and a half to two hours after preparation, the beneficial properties of even the highest quality tea will simply disappear.

Continuing the topic: if we do not always cook food correctly, then with dishes, everything is also not so simple – Steak and 8 more famous dishes that are often cooked and eaten incorrectly

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *