Why is a fried fried and how to cook best?

Dear reader, we offer you the beauty-Clumarman family Tsarkov!

Acting is a dietitian, gastroenterologist, therapist, naturopath and aromatherapist, health -a is a integrative drug with a holistic approach. And now, both physical and mental, nutrition and much more, will share our knowledge in the field of health.

In this material, the family will talk about why frying food is harmful and on the contrary, which cooking methods are most useful.

Your family’s tsarkov

Do you remember how fried chicken and potatoes are appetizing? So I want to break the most attractive piece! Red foods are happy, enjoy our taste receptors and smells exquisite. But do they like the digestive system and cells like us? Why are fringed by healthy lords, doctors and nutritionists?

My friends, frying and especially at high temperatures (ultimately heated up to 250-300 ° C), it is revealed that molecules are subjected to an important transformation. On the one hand, high temperatures can kill pathogens, eggs and larvae, and partially destroy complex molecules for subsequent procedures. At the same time, etheric aromatic substances that improve the appetite and production of digestive waters are distinguished. The pleasure of food and joy hormones with subsequent saturation are developed. On the other hand, during the heat treatment (above 42-45 ° C), the protein denature, ie enzymes, means that the enzymes are destroyed. The double bonds of multiple unsaturated fatty acids in vegetable oils are tear. Vitamin S was destroyed

In the aggressive temperature regime, many valuable goods, vitamins and antioxidants are destroyed, the moisture of the product disappears rapidly, and when it occurs when it is “soldered ile with proteins and lipid molecules, antiprrivic and extremely tense confoning molecules. This glucation product is the same as the appetizing shell or “roasting” you want to eat first. The connections in such “plastic conglomerates olur are so wrong that even natural enzymes cannot destroy them. However, any food of our digestive system should be processed by dividing it into “bricks” to create its proteins and other parts of the cells.

Unfortunately, when the receptors of our digestive system on the stomach and intestinal walls analyze the composition of this conglomerate, determine as “food ve and signals the digestive glands to produce fruit juices for digestion. Thus, our enzyme systems work very and idle because they cannot digest this “plastic”. What will happen with a eaten shell? It will gradually move along the gastrointestinal tract, be exposed to decay and fermentation processes and feed our competitors-Endoagnes, Putrefactive Pathogenic Bacteria and Parasites. Here they can use this substance with pleasure, they can hit us more and damage us. As a result, the body is poisoned, which causes systemic inflammation in various organs. The health of the microbioma is also spoiled, which affects the work of our already difficult immune system, which is already difficult to cope with viral attacks and restrict the growth of cancer cells.

An unnamed adhesive “plastic” glucule mass glues the villi of the intestinal wall. And then the intestines begin to perform their functions badly: digest and absorb foods and remove metabolic products. However, all the dirt and toxins away from the lymphatic system, the “sewage system önüş does this often do this along the intestinal walls. Thus, the use of fried products leads to excessive weight, atherosclerosis, early cell aging and other diseases. Remember, friends: The fact that our bodies cannot learn and digest will always go to health harm.

I want to shine a separate article on the safety of the coatings of our Teflon pans (and Teflon begins to secrete double signature secretions that can wear concrete and perforated, when heated to 200 ° C), plastic containers and bags and plastic containers and bags that can emphasize colorless gas – formaldyde. Friends, we run to throw pans, but we also stop using plastic containers and cellophane bags?

3 alternative food method

What about our food? Are there any steamed or boiling and boring and unemployed dishes? Like hell. There are many ways to make food smelling and desirable without special damage. For example, you can use such types of heat treatment as cooking and transition. In these methods, less aggressive temperatures are used and it is not only increasing the bowl scheme, but also it is easier to cook and pass the products in your own water without using vegetable oils that turn into trans fats when heated. Transfiners disrupt carbohydrate fat metabolism, cause overweight and atherosclerosis, cause the development of inflammatory processes in tissues and are cancerogens that initiate cancer processes. Learn more about the harmful effects on our body, I have written in my article before.

Pass

If you still decide to use the pan, it is better to choose a cast iron and cook over very low heat, add some water and constantly stirring. This method is called passing and the duration is only 5-7 minutes for a short time. 1-2 minutes before preparation (and even better) aroma and nutrition, chopped greens and garlic to improve garlic can be added to the Ghee oil. This method does not cause glycation, trans fats do not occur in such a plate, but foods and vitamins are protected as much as possible. Etherler are also released and feed the food with an incredible aroma.

Boiling

Boiling is also a very acceptable cooking method. But there are nuances here. If you boil grain and vegetables, do not rush to discharge the broth at the end of cooking. During cooking, he obtained many valuable substances such as water -soluble vitamins (eg vitamins B) and micro elements on our days (such as magnesium, potassium, calcium). Especially if the product is not thrown into boiling water, it loses water -soluble substances in a cold water. Thus, such broth can be used to prepare soup or sauce. However, you need to act differently with meat products: after cooking for 7-10 minutes, it is necessary to discharge the primary broth into the sink and then boil new water. The truth is that various extraction agents, which cannot be understood to our health, enter the primary broth while cooking meat. These are primarily hormones and antibiotics, as well as nitrates and pesticides entering into the meat of animals from their feeding, which is a part of excessive saturated fats, which are cholesterol and purine substances.

December

However, the most useful way to cook is Dour. In this way, our ancestors prepared their food (“cabbage soup and oat porridge”) in a cast iron at a temperature of 70-80 ° C in a Russian stove and allowed it to be cut all night (as the temperature slowly decreased). With this method, most vitamins and enzymes remain alive, which initiates the processes of enzyme complex molecules. And therefore, the food is “digested” by natural enzymes before and becomes easily digested and especially nutritious.

The texture of the dishes prepared using Drel is very sensitive and appetizing. The taste is thin and the aroma of the food is completely revealed and transforms ordinary foods into a treatment. Peter, until the first pans from the Netherlands, the majority of the food in Russian, with the help of the language is interesting. Here, the famous heroes of Russian emerged all over the world. And many Finno-Ugrric people have almost all national culinary products and now preparing a language.

Today, unfortunately, Russian stoves disappeared from our homes. However, you can still finish in the home atmosphere if desired. To do this, ceramic containers that can be placed in the oven or aerogril are suitable, uses a slow stove or a quiet coach (heater heater to a temperature of 70-90 ° C). It is also possible to stand on the stove by using a pan or a casserole with a thick base and a tight cover cover. The main thing is the slow and long preparation of the food, and at low temperatures equally warming up.

You can torture both meat and fish, cereals and vegetables, soups and dairy products. The duration of this process is from 1.5 hours to 8 or more (the time depends on the temperature: the smaller the temperature, the longer the temperature).

In the meantime, vegetables steam, steam, and the most useful one to half, to protect fiber functionality and vivid vitamins and antioxidants to leave them crisp (in the dent stage).

Of course, we want to warm up, including hot foods in cold weather. However, you should not prepare for the harm of the health of our body: at high temperatures, when using vegetable oils with a critical smoke point (the so -Contaed temperature in which fat begins to burn with the formation of toxic substances, including cancerogens).

And remember, friends, this nature did not mean that by creating its perfect products, it would not mean that your beloved children would not eat their food and even thermal thermal. So be aware of the choice of your diet: allow your food to contain many raw foods and prepare for food protection and store methods.