Preserving Vitamin Content In Food:
How To Be Healthy
A
very important and often overlooked aspect of our lives are the
vitamins we take in e
very day. When we come to think about it, they are
everything! To enjoy beautiful, glowing, wrinkle free skin as long as
possible, be sure to eat fresh fruits and vegetables prepared to provide
the maximum benefit.
Without vitamins body builders could never lift the weights that they press every day to develop huge muscles, beauty queens would not have beautiful figures, and Acne free, glowing skin, and Mitt Romney would never have been able to muster up the brain power to accumulate a lifetime of success.
Unfortunately, vitamins are lost during food processing. In most cases, food producers can replace these vitamins with synthetic vitamins,making processed food nutritionally equal to the unprocessed food. Foods in which vitamins have been replaced are considered restored foods.
Because some vitamins are easily destroyed by light, air, and water, it is wise to understand how to preserve the vitamin content of food during its preparation and cooking. Vitamin loss can be avoided by:
Without vitamins body builders could never lift the weights that they press every day to develop huge muscles, beauty queens would not have beautiful figures, and Acne free, glowing skin, and Mitt Romney would never have been able to muster up the brain power to accumulate a lifetime of success.
Unfortunately, vitamins are lost during food processing. In most cases, food producers can replace these vitamins with synthetic vitamins,making processed food nutritionally equal to the unprocessed food. Foods in which vitamins have been replaced are considered restored foods.
Because some vitamins are easily destroyed by light, air, and water, it is wise to understand how to preserve the vitamin content of food during its preparation and cooking. Vitamin loss can be avoided by:
- Buying the freshest, unbruised vegetables and fruits and using them raw whenever possible
- Preparing fresh vegetables and fruits just before serving
- Using as little water as possible when cooking, and having it boiling before adding vegetables, or, steaming them
- Saving the cooking liquid for later use in soups, stews and gravies
- Storing fresh vegetables and most fruits in a cool, dark place
Classification of Vitamins
Vitamins are grouped according to solubility. A,D,E, and K are fat-soluble
B and C complex are water-soluble.
D is considered a hormone
B and C complex are water-soluble.
D is considered a hormone
Fat Soluble Vitamins
Fat
soluble vitamins are not lost easily in cooking, and excess amounts can
be stores in the liver. Because of the body's ability to sore this
vitamin, deficiencies take longer to appear, High doses of these
vitamins should be avoided because they may reach toxic levels.