A few myths about the twists: the benefits and harms of home preservation
“KP in Ukraine” understood, how much use in home preservation and whether to make preparations for the winter.
Nutritionists argue incessantly about the benefits of home preservation – some are sure that after heat treatment fruits and vegetables will benefit, while others on the contrary – a sure dose of useful minerals our body will still be able to get.
Myth 1: During preservation fruits and vegetables lose their useful properties
It argued that at the time of preservation fruits and vegetables lose their useful properties – this is certainly the case of vitamins becomes smaller. However, the benefit the body still receives.
For example, during heat treatment, many vitamins and minerals is really destroyed, such as vitamin C. At the same time, lycopene and beta-carotene in a heated state is much easier absorbed by the body. For example, lycopene contained in large amounts in tomatoes and also vegetables and fruits with a red hue and is known for the fact that breaks down fats and has antioxidant properties.
In turn beta-carotene helps the body to maintain the integrity of cells, in General, fights aging, strengthens the immune system and has antioxidant properties.
At the same time, some minerals simply are not destroyed even by heat treatment, for example, calcium and magnesium. It turns out that a dose of nutrients and minerals our bodies still get.
Myth 2: Conservation can be administered in the diet for gastritis and ulcer
In this case, as you would not want to taste the pickled cucumber or tomato, it is better to abstain. The fact that conservation has a negative effect on the stomach, and sometimes can even aggravate the disease. Doctors especially recommend the use of conservation gastritis and hyperacidity.
Myth 3: shopping For conservation use low-quality recreatives products
It is worth remembering that when using poor-quality fruit and vegetables the recipe just won’t work – a method of processing the fruit prevents the use of spoiled.
Myth 4: preservation should not use iodized and sea salt
The myth that conservation should not use iodized salt appeared several decades ago and since then confuses Housewives. In fact, earlier in the process of enrichment of salt with iodine used yodit potassium, which could have a negative impact on the quality of homemade pickles and preservation. However, in modern process of iodization use potassium Iodate, which in no way will spoil a homemade twist.
At the same time, doctors stress that for the preservation of cleanliness are important salts, and various impurities can spoil not only the appearance but also the taste of pickles.
Chefs and nutritionists agreed that sea salt, which contains about 40 micro – and macronutrients is the best option not just for cooking, but for canning. Besides, it is much more useful than usual, and therefore conservation will be useful.
Myth 5: Preservation affects the appetite
Scientists and nutritionists have long come to the conclusion that conservation is not only contains beneficial microorganisms, but also accelerates the metabolism. However, of consuming preservation in the evening, doctors still suggest to refrain – the salt content can lead to morning puffiness.
Myth 6: Conservation is a relatively new method to preserve food
During the excavation of the tombs of Tutankhamun, archaeologists found a clay shape sealed by a special resin. As it turned out they put various vegetables and fruits, and then fill them with olive oil, allow to marinate longer to preserve food. So that conservation is not a new way to preserve food.
How to pickle cucumbers for winter: simple tips. Photo: Evgeny GUSEV
How to pickle cucumbers for winter: simple tips
Simple tips will help make your conservation even tastier.
Tips and tricks:
The banks did not explode, add the brine, a pinch of mustard seeds.
Some thin slices of horseradish root, put under the cover will protect the cucumbers from the mold. will prevent the explosion also 1 tablespoon of alcohol or vodka.
A piece of oak bark make the pickles crisper.
To quickly pasolinis cucumbers, cut them tails or prick them with a fork.
How to prepare tomatoes for the winter: tips. Photo: redheal.ru
How to prepare tomatoes for the winter: tips
These tips will help make homework more delicious.
Tips and tricks:
Before canning the tomatoes a good rinse in warm water.
Sort the tomatoes should not be mixed in one jar tomatoes of different varieties and degrees of maturation. Before preserving sort through the tomatoes and divide them into ripe, green, and brown, as well as sort them by size – big, small and medium.
Best for conservation of suitable small and medium-sized tomatoes. It is not necessary to use very large tomatoes – they are suitable to make juice to fill.
Make sure that the fruits were free of blemishes, defects, cracks and stems.
Give preference to fruits average maturity, which in the future will not burst. That they are not cracked, they can be pinned at the location of the stalk with a wooden needle.
Tomatoes can be canned with the skins without it. In any case, they must first be blanched in steam for 2 minutes, and then cooling. After this treatment the skin is easily removed. But if you’re not going to take it off, it will kill all the germs.