Many consider that the healthy nutrition generally depends on the choice of products — they have to be nonfat, not contain many calories and other. However even chicken breast can become harmful if it is wrong to make it.
As it is correct to cook food
We choose ways of the correct cooking, following advice of nutritionists. But at first — as don't advise to prepare:
- frying increases the caloric content, besides butter fats when heating longer 4 minutes pass into a formula of transfats, and they are dangerous to the cardiovascular system of an organism. As result — a sklerotirovaniye of vessels, especially a brain.
- suppression isn't considered useful too — long influence of high temperature leads to loss of useful properties and destroys structure of fibers. At this time carbohydrates break up to glucose, and it is harmful to those who suffer from excess weight. Grain collapses to glucose too, as a result of people isn't sated completely and quickly begins to hunger.
How it is correct to prepare?
1. Cook
When cooking, oil isn't used — means, the caloric content of products doesn't increase. Besides, the welded product is easily and quickly acquired by an organism which receives all useful minerals.
Nuances:
- if you cook meat, then it is better to merge the first broth because when processing by high temperature it comes out salts of metals and toxic elements (and they can quite be there).
- when cooking vegetables it is better not to cook longer them, leaving slightly dampish — more useful substances so will remain. It is easy to reach it if to cook at the closed cover on the maximum fire and with the minimum quantity of water.
- cream soup in this sense wins as the vegetables cooked to semi-readiness can be broken the blender to keep cellulose and vitamins.
- it is also necessary to cook grain in a small amount of water that it wasn't necessary to merge surplus of broth because when cooking pass group B vitamins into it.
2. Soar
It is one of the most successful ways of cooking because it allows to keep nutrition value of meat and vegetables. In preparation on couple don't use oil - it is plus, all dishes turn out soft and is juicy one more undoubted plus, and the fact that they also low-calorie turn out - it is just a victory. Nutritionists are sure that is better sated with such food of people.
Such way has one minus — food on couple seems leavened. However now there are a lot of all spices and sauces that it is possible to beat taste of a dish easily.
3. Bake
This way of preparation allows to keep taste, color, a form, texture and quality of products. Besides this method of cooking doesn't require a lot of attention: put in an oven chicken with vegetables and left to be engaged in another matters. And vegetables after roasting turn out very tasty and juicy — especially root crops with their original taste.
However, internal fats when roasting meat are useful not to all and don't promote weight loss, however substances in a product remain.
Nutritionists don't welcome roasting in special "sleeve" because plastic when heating can emit toxic substances. The foil in this sense is much safer.
4. Prepare on a grill
Only without naked flame — nutritionists so speak. It will be better let it is a convection oven in which the product won't char, will keep all juice and useful substances.
5. Fry in a dry frying pan
Many got used to frying pans with teflon coating in which it is possible to fry without oil. However several years later this ware becomes harmful: through cracks invisible to an eye in teflon carcinogens are emitted. Therefore pig-iron frying pans are considered as safer. The checked way of frying without oil such: parchment paper is put on a frying pan, and from above meat or vegetables — so products won't burn. There is one more way: to slightly warm a frying pan, to fill in it the crushed onions, to salt and mix. Weary on slow fire until it emits juice. Then it is possible to add other ingredients.