Medical Advices Blog

Archive for the ‘Food and Nutritions’ Category

How to get the most out

You can cook vegetables in very different ways, so as to achieve integration into your menu as soup, broth, mashed or lean meats (no fat). Look, in dishes like rice and beans, for example, complements the nutritional value of this legume to cereal.

To make the most, you should soak about four hours in a volume of water 10 times and rinse with cold water before putting them to cook, action must be to simmer for a long time, so as not to harden their skin, but some, such as beans, cooked, peeled (do not combine with vinegar, lemon or tomato oil, as this may cause digestive disorders). Read the rest of this entry »

Beans, peas, lentils, chickpeas and soy are rich in protein, calcium, iron, magnesium, phosphorus, carbohydrates and vitamins, besides being a source of fiber. Among the group are legumes or pulses, which are essential in the daily diet.

Like meat, legumes are a source of large amounts of protein, with the positive difference that they are fat that can be harmful as well, thanks to the fiber content, benefit the digestive system by helping to eliminate toxins. Read the rest of this entry »

Refrigeration is the form of conservation causes less damage on the nutritional value of food, but not conducive to optimum ripeness in some tropical fruits such as apple, banana, mango, pear, plum and tomato, in which it produces spots. Moreover, foods have been cooked lose nutrients if they are subsequently cooled.

In turn, the frozen foods break the ice crystals growing cells, especially fruits and vegetables, leading to loss of fluid and accelerating of putrefaction in the thaw.

However, we can also speak of exceptions, ie some foods that are subjected to cooking processes facilitate digestion, as in the case of legumes (beans, chickpeas, lentils, beans, etc.) or cereals (rice or wheat .)

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