8 food you are eating wrongly

These are all very familiar foods, always appearing in our daily meals. But because they are so close, we don't have a scientific way of understanding how to eat them.

What kind of foods we often cook the wrong way

In fact, we are cooking and processing the following foods completely wrong, making the nutrition inside almost no longer.

1. Potato

Between potatoes and purple sweet potatoes, potatoes are far behind in nutrients. Moreover, purple potatoes can lower blood pressure, reduce the risk of cancer, lower blood sugar, and potatoes do not. And don't forget, potatoes are a good source of starch, not a vegetable! If your child eats a lot of potato soup and you have complete peace of mind about your child getting enough fiber, think again.

Potatoes are far behind purple sweet potatoes in terms of nutrition and utility.

2. Carrots

Do you often have the habit of chopping carrots when cooking soup and soup? A scientific study found that finely chopped carrots will increase their exposure to temperature and cause nutrients to leak out . This means that after washing and peeling, you should cook whole carrots.

3. Tea

If you want to maximize the absorption of nutrients from a cup of tea, forget how to drink the English. Scientific studies show that adding milk to tea eliminates the cardiovascular benefits that tea brings to the body . When drinking green tea, it's best to add a little juice instead of sugar or sweeteners. Vitamin C in juice helps increase the activity of nutrients inside green tea.

4. Garlic

Do not just peel garlic but crush / chop small cloves. Studies show that crushing / chopping garlic and letting it for about 10 minutes (before putting it into processing) releases an enzyme called allici n, which is thought to help reduce the risk of heart disease. Tell, as well as enhance blood circulation easily inside the heart arteries.

Garlic smashed or chopped better than sliced ​​peeled garlic many times.

5. Salad sauce

The fat-free sauces heard in theory are very good, but when scrutinizing the ingredients, you will find they cannot match the original sauce. Many studies show the benefits of fat in salad dressings, from helping you to last longer and more deliciously, to absorbing nutrients from better green vegetables (namely lutein, lycopene, beta-carotene). and zeaxanthin).

6. Apples and pears

Let your fruits ripen naturally, as this ripening process will help break down chlorophyll molecules, releasing more positive antioxidants inside the fruit.

7. Cauliflower

Cauliflower is obviously one of the best foods for the body, with significant effects in preventing some cancers (skin cancer, breast cancer). However, the way you prepare cauliflower can change everything. A 2008 study found that steaming was the only method of completely preserving the valuable nutrition of cauliflower, even strengthening anti-cancer ingredients, making them stronger. Both boiling or stirring are bad processing methods, destroying most of its nutrients.

Another secret is to eat steamed cauliflower with spicy food, it will increase the taste as well as the anti-cancer power many times.

8. Mustard

Mustard under any form is a great addition of spices for sauces, salads, sandwiches, kebabs . But if you want to increase resistance, reduce your risk of cancer, be careful. when choosing mustard.Yellow mustard is said to have the best use for health, because they contain curcumin (a typical ingredient of turmeric), extremely good for the body, immune, healing .