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Neuro-Natural General |
Natural Energy |
Neuro Natural General |
Science has long established that many brain and nervous system disorders are a direct result of long-term nutrient deficiencies... |
The stresses of a modern life, natural depletion of essential nutrients from your diet, a decrease in your immunity and the subsequent vulnerability... |
The ‘standard’ medical solution for high cholesterol is to prescribe a statin drug. Whereas these are generally effective in lowering cholesterol… |
Vitamin C Vegetables and Boiling
Most of us know that vitamin C is a very important nutrient that needs to be consumed in adequate quantities on a daily basis. It is present in high quantities in fruits and vegetables and consuming such foods is a great way to make sure that you will never lack vitamin C from your diet. The problem is that vitamin C can easily be destroyed through boiling. While we will not really be faced with this situation when talking about fruits, it does become a reality with vegetables. It is a fact that most fruit consumption comes from eating them raw and this immediately translates in getting vitamin C without a problem. On the other hand, eating raw vegetables is not really common. In most cases we cook them and this does destroy huge quantities of vitamin C, which should be taken in and used by our body. Let us think about some facts you should be aware of when boiling vegetables.
Vitamin C in vegetables is destroyed when boiling water is put into the equation. Unfortunately a lot of recipes out there will have you boiling vegetables to the point where a lot of nutrients are lost. The good news is that you can tackle the problem. While quantities of vitamin C will still be lost, they will not be as high as when you normally cook your food.
One of the best things you can do is to wait for the water to boil before you put in vegetables. 2 minutes is enough and can make a huge difference. If you let water boil it will eventually lose oxygen. Vitamin C actually loses power because of the high concentration of oxygen that comes with water. Vegetables have cellular walls that protect the nutrients. Due to heat these walls are destroyed. One great way to protect the vegetables stands in not cutting them. You can always cook the vegetables in larger pieces. Cutting them afterwards is a great way to maintain more vitamin C in them. Keep in mind that this can only be done with those vegetables that will cook easily.
By simply not putting in the vegetables in the cold water that will boil eventually you will make a huge step in keeping as much vitamin C as possible inside them. Always take this into consideration because you surely do not want to lose vitamin C as it is beneficial for your body in many ways.