How to determine food quality.A healthy diet must not only take into account the distribution of meals and types of food, but also the quality of them. This quality is determined by various factors such as the conservation, expiration date and cooking method, among others. The ideal is to buy fresh products from crops daily organic, which have not been practically processed and have their nutrients intact. However, on rare occasions you can count on this type of food, especially in commercial stores and supermarkets.
Therefore, it is necessary to take into account some guidelines that allow you to remove the Make the most of the food you have at your disposal:
• Choose natural and unprocessed foods whenever you can. Remember that Meals and prepared foods have gone through a long process of processing, which largely takes away their essential nutrients.
• Check the food label and try to buy only foods from season grown in your country. Imported products are not so fresh and natural as they look. In case of not having a label, request information of the food before buying it (expiration date, additives, etc.).
• The best preparations are the ones you can make at home. Meals take out “lose their properties when cooked and then reheated to consume, even when they are made with premium ingredients quality.
Processed foods and nutrient quality
Processed food can look a lot like fresh food, especially in its flavor, color and texture. However, the effects of packaging and processing notably impair the quality of its nutrients. Opt for the natural no it is a whim, it is the best way to preserve your health.
Without a doubt, the most important thing is to know what does and does not contain foods you can buy. Here is a list of them:
• Canned vegetables remove up to 35% of vitamin A, 80% of vitamin E and 20% vitamin B6.
• Fruits and vegetables can lose more than 50% of their content of magnesium in the freezing process.
• Processing wheat can reduce your amount of vitamin B5 by up to 60%. And during milling, cereals lose up to 90% of folate.
• The meat curing process reduces the content of meat by up to 40%. b12 vitamin. For its part, frozen meat has 50% less riboflavin.
• After 14 days, frozen foods can lose up to 70% of vitamin E. Also vitamin B5 disappears with freezing
