1. Maintain Vitamin C
To maintain vitamin C in vegetables and fruits, when cutting or slicing the fruit or fresh vegetables, experts suggest cut in large sizes. For example, cut the potatoes, tomatoes, carrots so 4 pieces than chopped fine. Cut melons cut crescent-shaped rather than square. Small pieces make more fruits or vegetables exposed to oxygen and light so more vitamin C in the release
Maintaining Important Nutrient
When cooking or eating
eggplant, apples, potatoes and other crops, do not remove the shell. The skin of fruit or vegetable is a natural protector that prevents loss of nutrients. In addition, many vitamins and minerals found under the outer skin or directly below. Skin Zucchini for instance, that lutein rich nutritious help prevent macular vision problems degenaration, due to the age of aging. These disorders can cause loss of vision. Clean soil and pathogens contained in the skin with the wash under cold running water while brushing.
2. Protecting Benefits of Garlic
Garlic contains a potent allinase prevent cancer and enhance immunity enzime. Unfortunately, high temperatures during ripening allinase damage. To protect these nutritious substances, researchers at Pennsylvania State University and the National Cancer Institute recommends always squelch garlic that have been sliced or crushed about 10 to 15 minutes. The goal is that garlic had the time to release compounds that can prevent damaging effects of heat. Another way is: eat raw garlic. Among others, by smoothing the garlic, then rub into the toast.
3. Lycopene Absorption Easing
Lycopene, which among others contained in tomatoes efficacious for heart health and preventing certain cancers. Heating makes the lycopene more easily in the absorp by the body. Stewed tomatoes until slightly wilted skin. Then eat the berries with salt, pepper, olive oil. Another way is, consumption of tomato sauce or tomato paste. Because the product is heated during the process.
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