Cooking tasty and useful!
Photo: Thinkstock / Fotobank 1. Less fry, more "steam" Fried food is harmful to the body. The main harm to health is caused by carcinogens, which are formed during frying. These substances contribute to the development of cancer. In addition, fried foods, as a rule, are more oily and caloric than food cooked for steaming, baked or boiled. If your family can not refuse cutlets, fried meat or fish, try to cook it as little as possible (no more than twice a week), add less fat and vegetable oil when frying and eat in the morning, in small portions with lots of greenery and fresh vegetables! The most sparing and dietary methods of cooking products are cooking, steaming, stewing and baking. The shorter the period of thermal exposure to the product, the more nutrients, vitamins and microelements that remain intact in it. When cooking, pay attention to the choice of oil and spices. During cooking, it is advisable to use sunflower, olive, corn oil on fire, all other types of oils (stone, nut, rapeseed, linseed, etc.) are used cold for refueling before serving. Popular butter should not be excluded from the diet. There is no restriction for the use of spices, since each spice, undoubtedly, has its own benefit and improves the flavor and aromatic properties of the dishes. Freeze foods, so they are better preserved. With this method of harvesting, the maximum amount of nutrients in foods remains, the losses are about 30-40%. Using fresh-frozen vegetables, berries and greens in the winter, you get vitamins, minerals and fresh fiber.
