Angry vegetables

Everywhere sounded the call for raw food - yes, vegetables are actually better to consume raw, then all their rich composition is guaranteed to get into the body (when properly stored in solid and powdered form). However, not everyone can eat vegetables raw. Who something is categorically prohibited by the doctor (in some types of esophagitis, gastritis, colitis and other diseases of the digestive system), someone does not allow oral health (gum disease and tooth decay), and someone just does not like raw food, and prefers "HOT ". In dietetics used dish of raw vegetables as well as from heat-treated - boiled, stewed, baked, steamed, browned - every kind of cooking creates its combination of nutrients and fiber in the finished dish. Some nutrients (nutrients) for heat cooking becoming more affordable, because the cells are better destroyed long polymer molecules break down into smaller and minerals are released, "of hidden" in organic complexes. But the molecules of other nutrients while losing their physiological activity. Consider everything in order. vegetables 75 - 95% consist of water and a diuretic that promotes the active excretion of metabolic products. When cooking vegetables, water composition varies greatly, so that it is appropriate to speak of "diuretic" already finished dishes, considering how much liquid it contains. Ballast substances plant foods are divided into insoluble and soluble. The most important are insoluble lignin, cellulose and insoluble hemicellulose - substances under the title "fiber." They bind relatively little water, very slightly expanded human intestinal bacteria and provide the mechanical action (create a feeling of satiety by filling stomach, provide peristalsis and increase stool volume). ballast These fillers are also sorbents toxins and to some extent, combined with pectin helps reduce blood cholesterol levels. soluble ballast substances - is pectin (soluble hemicellulose), which actively bind water and swell. As a result, they significantly influence the body's metabolism and protects the intestines from damage and tumors. With heat treatment of ballast substances partially change its structure. As a result of hydrolysis decreases the length of the molecular chain of cellulose and hemicellulose, pectin and the amount of swelling increases even for by the fact that protopectin goes into pectin. All the valuable properties of ballast - Sorbent, safety and mechanical - are stored after treatment and storage of finished product, and even when frozen and thawed. Vegetable proteins in cooked partially decompose into peptides and individual amino acids in by thermal hydrolysis in weakly acidic medium. That's good, because the body needs is not entirely vegetable proteins and their constituent amino acids. Vegetables - this is an important provider of simple sugars (mono-and disaccharides - "quick energy sources), the content and the ratio of which varies greatly. When cooking a large portion of sugar goes into the broth, sauce, broth, jelly, but they remain chemically unchanged. Here we must consider what components are going to eat, and what pours out or starts to cook other dishes, and it is extremely important when counting calories in the diets for the stabilization of body weight and weight loss, especially in the diets of number 8 and 8a (obesity treatment). When cooking vegetable dishes wanting to lose excess body weight is desirable to avoid vegetables with a high glycemic index (above 55) - potatoes, carrots and beets. The same thing happens when cooking and fire-and mineral composition of plant products: the majority of potassium, magnesium, iron and partly of calcium that is so rich in vegetables, leaves in a liquid phase, as part of the vitamins, but this liquid phase is also successfully used - for soups, sauces, compotes and syrups. Most of the macro-, trace elements and vitamins in vegetables is in boiling them in their skins. Minerals in the cooking process can form insoluble salts, but some of these salts, once in the stomach, are capable under the influence of hydrochloric acid is converted into biousvoyaemye cations and anions. Bioavailability of cations is not always better if they are floating in the solution, sometimes they are better delivered at the point of action and rather "work" in the form of complexing agents (compounds of organic compounds with metal cations). To make hot soups and can be used saltworts and vegetable pickles, particularly valuable brine from the olives. The brines also contain simple sugars, organic acids and useful macro-and micronutrients. Some vegetables and fruits at their absolute value is not useful to everyone. For example, pears, apples, grapes, cucumbers may to cause indigestion. The strawberries are sometimes the cause of allergies. Pomegranate juice can be irritating to the stomach lining and damage the tooth enamel, so it is advisable to dilute with water. Beet juice can cause severe spasm of blood vessels, so it should stand for 2-3 hours, to volatilize harmful fractions. Radish is contraindicated in diseases of the heart, kidneys, and gastrointestinal tract. Listen carefully to your body and watch his reaction.