My Stanford teacher, Dr. Clyde Wilson, described a simple trick: it will come in handy for many who are unable to refuse junk food, but at least think a little about their health. But Dr. Wilson knows what he’s talking about: he received a doctorate in chemistry at Stanford University and at the same time teaches at UCSF medical schools, and also heads the Sports Medicine Institute. In his article, Dr. Wilson tells how to continue to eat pizza and fast food, significantly reducing their detrimental effect on our body. I hasten to share a secret with you, translating, with the permission of the author, an article in Russian:
“Today we take food as a drug, because in busy schedules we need a quick way to keep moving. And the food industry provides us with tasty, inexpensive and convenient food that successfully satisfies our need for fat, sugar, and calories. According to the World Health Organization, the number of patients with non-communicable diseases in the world exceeded the number of infectious patients, and this is mainly due to the use of refined, industrially processed products and products of animal origin. That is, our excuses for employment have caused problems on a global scale: the epidemics of obesity and diabetes, not least. Continue reading
Recently, one of my readers asked a question about how baked bell peppers are rich in vitamin C or is it completely resolved by heat treatment. This question prompted me to prepare a more detailed answer to the question about the preservation of vitamins and other nutrients during the heat treatment of vegetables in the form of this article.
Indeed, various cooking methods alter the nutrient composition of fruits and vegetables, but this is not always bad. Some studies show that although the thermal processing of foods may lead to the degradation of some nutrients, the availability of others may increase.
Therefore, to say that there is a “best” form of plant consumption, for example, raw, is impossible.
Many people think that raw vegetables contain more nutrients than cooked vegetables, but again, it depends on the type of nutrients. Continue reading