Qualities of fruit and vegetables

Make the most of them

By oxidation, heating and cooking vitamins, minerals and enzymes are destroyed. Vitamin C is the most fragile of all. For some plants are not always consumed raw, should be aware that these destructive factors to eliminate as little as possible of beneficial substances contained in plants. In the pages that follow, we will see how to do this. But first, let's give the word of H.-C. Geffroy, in connection with enzymes. Indeed, if people know more or less vitamins and minerals, they have rarely heard talk of enzymes and especially their role in our body, so what says Mr. Geffroy:

"Enzymes are a type of yeast found in the composition of vegetables and fresh fruit. They occur in digesting food through a process of fermentation. If they were destroyed by boiling, oxidation or a chemical preservative, the body is required to digest food, to use its own reserves of enzymes. This effort exhausts the body, resulting in drowsiness after meals and slowing digestion. "


Putting fruits and vegetables

There must never lose sight of the fact that fruits and vegetables should be eaten as soon as possible after purchase. Keep them in the refrigerator or, failing that, in a cool and dark. Cold and protected from light, vitamins, minerals and enzymes will last longer.
Knowing that a fruit or a vegetable begun losing some of its nutritive substances by oxidation with air so, get used to it wrapped to avoid this.


Shelling

Most vitamins are always under the skin of most fruits and vegetables their deep cleaning should be avoided. Ideally, they eat all their shell after I washed them carefully under running water strong, knowing that vegetables like carrot, potato, turnip and other easy to clean by washing with a brush.
Do not ever leave the water sit for hours, because many components, including certain vitamins, would be irreparably damaged.
If more vegetables are suitable for preparing delicious salads, they can add, as you like, and some fruits like apple or avocado. Whether race or sliced​​, they should be prepared just before serving. A few drops of lemon will increase intake of vitamin C will protect against oxidation.
Raw fruits can be combined with each other, resulting in delicious desserts. Are chosen according to preference each and depending on the season. If ripe, it is unnecessary to be added sugar.

Steam cooking


Proponents of this method of preparation are becoming more numerous, because it proves excellent health, the preservation of vitamins, trace elements and enzymes. In addition, whole foods retain their flavor.
Container that allows this type of cooking is the simplest. It is a pot with two or three floors: the ship is filled with water below and the second and third floor provided with small holes, are those who get vegetables.
Steam cooking method is a healthy and easy, requires no supervision. Vegetables and fruits are well suited to this type of cooking.


Suppressed boiling 

Also in this case, food is cooked in water. Sliced ​​thin or diced vegetables to put in a little olive oil in a tightly closed container.
To avoid any risk of "grip" on the bottom put juicy vegetables: tomatoes, eggplant, lettuce, onion, and topped pulses and potato, turnip, cabbage, carrots.
As the steam boiling, boiling does not require supervision suppressed. Housewife can deal with other things, how long to boil. Furthermore, cooking is done over low heat, energy saving is considerable.
In conclusion, these two ways of boiling avoid loss of vitamins and mineral salts by boiling in water, endless or long storage.
In his healthy diet, H.-C. Geffroy recommended for boiling vegetables and fruit, using a cast iron pans, preferably of aluminum, because:
"Vessels of aluminum or metal alloys that are harmful. Contact with acid vegetables and fruit the boiling or left in the vessels, forming salts of alumina. These salts have the property that is deposited on internal walls of the digestive organs, glands to reduce secretions and cause ulcers. Many authors mention this. Some even go far as to say that aluminum facilitates the emergence and proliferation of cancer cells. Use better, enameled cast iron pots. "


Raymond Dextreit he draws attention to this:

"Avoid aluminum kitchen utensils, it consistently releasing salts of alumina, whose effect on the body is at least questionable. Prefer black iron on the enamel, or stainless steel. However, you can buy guaranteed stainless aluminum pots. "