Lifestyle
To prevent losses of natural vitamins in food try to:
- cook vegetables and fruit on steam for best results
- if you cook vegetables in water do it in a little amount which can then be used for sauces or soups
- prepare meals as late as possible before serving them
- prepare salads from freshly cut vegetables, otherwise they lose vitamins B and C,
- use vessels made of stainless steel; cooking in copper pots make meals poorer in vitamin C, E and folic acid
- always buy fresh products, especially vegetables and fruit - only such quantity which can be used within a few days
- store pod vegetables, pasta, rice, flour in dark containers because sun rays destroy vitamin B2
- taking too long washing vegetables rinses out vitamins B and C, it is best to wash them using a brush in running water
- do not expose milk and dairy products to sun ray action because they lose vitamins A, D and B2
- keep food requiring cooling in a fridge (at constant temperature up to 4°C) to prevent its going bad. In case of frozen food it is best to keep it at temperature under -18°C. canned and dried food should be stored in a cool and dry place.
