Man has been a full-fledged master on Earth for more than one thousand years. And all this time he supported the life processes in himself due to nutrition, which means that from time immemorial a person knew how to cook food for himself and is improving this process to this day.
In ancient times, frying on a fire was the only way of cooking. Later, a reasonable man realized that food can be cooked. To do this, he used huge cobblestones, which he heated over a fire, and then put them in a container with water and did this until the water boils. Only then did the cooking process begin.
In the age of mastering metal, our society has gone "fashion" for the production of metal tools and utensils. Pots appeared and began to be used in cooking.
A modern person has any utensils available: frying pans, pots made of any materials, various technical means. But all this did not teach him how to cook properly.
With the help of cooking, not only an experienced housewife can cook, but also any child who has been in the kitchen at least once. To do this, pour water into a saucepan, put it on fire and wait for it to boil. Then they put in the necessary ingredients, and the water continues to boil, bringing our dish to readiness.
There are two ways to help you prepare delicious and healthy food.
During cooking, there is a process known not only to housewives, but also to any person: the temperature deprives the "brew" of most of the vitamin. This fact is well known, and the belief that nothing can be changed is ingrained in our society. In fact, there is a way out.
Not so long ago, a discovery was made that few people know about. It turned out that the temperature during cooking does not play a decisive role in the "death" of vitamins. It turns out that the overwhelming majority of vitamins and minerals are destroyed by the presence of oxygen in the water. Logically, the only correct solution would be to get rid of this "unfortunate" element. And it will not be difficult to do this.
When water boils, bubbles are released on the surface, which are oxygen. When the water boils, the housewife immediately puts the necessary ingredients there. But you need to wait only ten minutes until the water is free of most of the oxygen. And if you add a pinch of salt there, then the solution will finally be freed from this "harmful" element of the periodic table. Thus, it is guaranteed that up to 75% of trace elements and nutrients will be retained in your dish, while under normal conditions only 30% will be retained.
When meat is cooked, the surface is covered with a greasy film. It must be removed! It's not that the film is made of fat. We need it, because is a material for the synthesis of cell membranes. This film contains a large amount of cholesterol, which is harmful to the cardiovascular system. It is especially harmful to the elderly.