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Your Cooking Ways Determine Your Food Nutrition

>> Aug 26, 2014

Various cooking ways are used to make food tastes good -boiling, steaming, frying to grilling up. Food is also served with mashed way, chopped, or served the whole. The bottom line is; every cooking method doesn’t have the same effect on one’s health. The way you cook determines the food nutrition that you get.

Ines Birlouez, a French biochemists, through her health articles in Doctissimo revealed that vitamin is the most fragile micronutrient. In general, all vitamins are very sensitive to heat; especially vitamin C, B1 and B9. Some even directly oxidize when in contact with oxygen in the air such as vitamin C and E. In addition, all types of vitamins B and vitamins C soluble in water.

This means that most of the vitamins are going out into the cooking water. Therefore it is better to consume fruit naturally. The amount of water added to the food materials through boiled or steamed, it affects the amount of sugar that is released in the blood. This is expressed by Rodney Bilton, professor emeritus of biochemistry from the John Moores University, Liverpool, UK.

Rather than being cut thin and fried, it would be better to boil potatoes then crushed; it will release 25% more sugar. Bilton explained, quoting from the Lancet, an international medical journal, if the starch-containing foods when heated, given water, and refined, the kind of food more easily digested. In effect, the higher the sugar that is quickly inserted into the blood.

The same goes for fruit. For example, apple puree and apple juice must contain more sugar than a fresh apple that eaten directly. When cooking, some people cook more often with frying method that uses oil. In fact, the heat can break down the chemical structure of oil, then make it produces lipid peroxidation.

When ingested lipid peroxidase, there will be reaction with proteins and DNA. The long-term impact is increasing the risk of cancer and heart disease. To avoid the risk, it is recommended to use oils with unsaturated fat such as canola oil or sunflower oil. Canola oil good for frying, while sunflower oil for sauteing.

Avoid deep fried at high temperature; the molecular bonds in the oil material will be damaged. Unsaturated fats are actually good for health, even become dysfunctional. Especially for olive oil, it is advised for salad dressings since olive oil including unsaturated fatty oils with the most easily biodegradable; even though in low cooking temperature. In fact, it is not dangerous for your health, but the olive oil becomes useless. Essentially, olive oil can improve cholesterol and triglyceride levels to heart.
So, be wise when using it.

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