Boiled food can be more healthy than raw
Late winter and early spring is the most difficult season for the body, because then he needs more vitamins. Dietitians recommend that during this period, especially to increase the consumption of boiled or cooked by steaming vegetables, as a rule they are more useful than raw. Traditionally considered in carrots has many vitamin A, but in fact the main merit of the carrots are alpha and beta-carotene – powerful antioxidants, which dispose of free radicals, slow the aging process and protect against atherosclerosis and cancer. Carrots also contain lutein, which helps to maintain proper vision even in the very elderly. Indeed, vitamin A (in this sense) in carrots will not – it is produced in our body from carotenes, after the use of this vegetable. If the carrots are cooked, they beneficial carotenoids increased by about 14% lutein – by 11%. So – put more carrots when making soup or a vegetable garnish. If the carrots are cooked in the oven or fryer, useful substances in their declining – they become even less than in the raw vegetable. Do not hurry to give up this method of preparation – has been shown so carrots are equally useful. What explains this paradox? Scientists say that despite reducing the amount of carotenes in carrots cooked in this way increases the total antioxidant activity, ie they become more useful because more effectively disposed of free radicals. Spanish researchers have also found this phenomenon: the process of cooking carotene is converted into more active forms, as well as additional new form and antioxidants.
continue reading »