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What are the most useful fruits sold in winter, and what is better not to pay attention to. Healthy vegetables and fruits in winter What vegetables and fruits to eat in winter
What foods will help strengthen immunity, at what age can you start giving them, and what should not be in a child’s diet in winter - a nutritionist-nutritionist answers these and other questions Elena Golubnicaya.
Elena Golubnicaya (@elena_dietolog) Certified Dietitian-Nutritionist
Not many people think that in the winter you need to adjust your diet and, moreover, the diet of the child. How your baby eats directly affects his immunity and development.
When the season changes, the body of a child (and an adult too, but today is not about us) completely restructures its work. Winter is no exception, and in order for this “perestroika” to go well, it is necessary to take into account two particularly important moments of the cold season when compiling the child’s menu.
Firstly, now our kids are especially prone to colds and other diseases. Sometimes a child coughs or sniffs almost all winter. This is the fault of reduced immunity: a lack of sunlight and a decrease in the child's diet of vitamins (compared to the summer-autumn months) affect. Secondly, in order to keep warm in cold weather, energy is needed, which the body receives mainly from protein products. To do this, meat, eggs, fish, cheese and cottage cheese must be present in the diet.
Meat
Meat, fish and seafood in winter, the child should consume in large quantities. They are useful because they contain essential vitamins, amino acids, zinc, calcium, iron. Only now the meat should not be fatty - a turkey is perfect, chicken breast and lean beef. Meat can be added to food from the age of eight months.
Of course, you need to start giving any new product with mashed potatoes. Older children are encouraged to cook steam cutlets, meatballs or just boiled pieces of meat.
Fish
Fish protein due to its amino acid composition is much better absorbed by the child's body. Most important useful feature fish dishes are the omega-3 fatty acids it contains, which have positive influence on the development of the nervous system and brain, contribute to the normalization of metabolism in the body.
Fish contains a large amount of vitamin A (retinol), which is necessary for the child's body for hair growth and good vision. There are also a lot of B vitamins in fish, which help to strengthen the child's immunity, stimulate the liver and strengthen nervous system. This product is also rich in vitamin PP (niacin), which is necessary for the normal functioning of the gastrointestinal tract.
Liver
AT winter time liver should be included in the child's diet. This is due to the fact that, in comparison with simple meat, animal by-products are more nutritious.
For example, useful trace elements are contained in the liver in much larger quantities than in greenhouse vegetables and fruits, so it can fully become a replacement for them in the winter. In beef, pork and chicken liver contains a lot of vitamin A.
Only 10 grams of the finished product satisfies the daily need of the child for this vitamin, which is needed for growth, a strong immune system, good vision and mucous membranes.
Children are best given veal and beef liver, as well as chicken and turkey. The latter is considered to have a less fibrous structure, a more delicate taste, and contains less fat. Pork liver is also very useful, and its taste is not inferior to other types, but I do not recommend including it in the diet of very young children due to the high fat content. For the same reason, lamb liver is not welcome in the diet of babies.
Goose liver foie gras is not suitable for a child at all, since birds are fed super-calorie food to get it, and it turns out to be very fatty. But cod liver is rich in vitamins A and D, and this is its big plus. But there is also a minus: it is too fat, besides, it is produced only in canned form, so it is not recommended to give cod liver to children under 5 years old.
Eggs
Another important product in the nutrition of the child, and especially in winter. Egg white contains amino acids that are important for cell growth, increased brain activity, metabolism in general and the formation of strong immunity. A very valuable protein component is lysozyme, which destroys the walls of harmful bacteria and also prevents the development of viruses. The yolk contains saturated and polyunsaturated fatty acids that contribute to the growth of the child, the development of brain cells, and the strengthening of hair and nails. At the same time, they are easily absorbed by the child's body.
But in general, eggs feed babies with vitamins A, B, D, E, phosphorus, magnesium and iron - they are important for the normal development of the child's body. Three eggs a week is enough to ensure that all the nutritional properties serve for the benefit of the normal development of the baby.
nuts
Walnuts, pistachios, cashews, hazelnuts, peanuts and almonds, as well as sunflower and pumpkin seeds - all these fruits are an excellent source of energy. The advantage of the protein found in nuts is the balance of its amino acid composition. The fat found in nuts contains beneficial acids such as linoleic and linolenic acid. Nuts are rich in phosphorus, potassium, calcium and magnesium, contain vitamins of groups A, B and C, as well as E.
But there is one thing! Whole nuts are best introduced into the diet of a child no earlier than three years. And for children after 3 years, nuts and seeds can be given 50 grams 2 times a week. In no case should you give your baby raw almonds, peanuts or cashews - these nuts may contain toxic substances. Allergic reactions can appear in the form of a rash on the skin, sneezing, coughing, and digestive disorders. It is worth remembering that if the child has any food allergies, then nuts should also be excluded from the diet.
Legumes
Of all herbal products legumes occupy a leading position in the content of vegetable protein - a nutrient that a growing body needs so much. Proteins contain essential amino acids that promote the absorption of minerals and are involved in metabolic processes - they can only be ingested with food. Legumes also have a high nutritional value - the complex carbohydrates contained in the products provide a long feeling of fullness. And the good thing is that they are not deposited in fats - carbohydrates turn into "clean energy", which is so necessary in the winter period.
Legumes in the baby's diet will become a source of B vitamins - elements necessary for the "stable" functioning of the nervous system, the development of connective and muscle tissues.
There are many minerals in peas, beans and lentils - iron, calcium, manganese. These elements strengthen bones and hair, participate in hematopoiesis. But I do not recommend giving your baby legume-based dishes more than 1 time in 3 days. And this is even if the child's body accepts the product well. You can cook pea or bean soup.
cereals
Complex carbohydrates should be present in the daily diet. The child's menu should contain whole grain cereals, such as buckwheat, brown rice, oats, barley. Very useful for the baby corn, millet, barley porridge, which are rich in B vitamins, amino acids and trace elements. All these cereals contain hard-to-digest carbohydrates that stimulate the intestines, as well as remove toxins and toxins from the body.
Each child should eat porridge for breakfast, to which you can add a piece of butter or one teaspoon of vegetable oil.
And it is better if the porridges are steamed or in the oven, then they will have a completely different taste than porridges cooked on the stove in the usual way. And you can pour boiling water over buckwheat at night and leave it wrapped on the table, and by morning the delicious crumbly porridge will be ready.
Dairy
In winter, preference in the child's menu should be given to fermented milk products that contain beneficial bacteria that support healthy intestinal microflora - which, in turn, is the key to good immunity. It is best to give children yogurt and kefir - carefully read the composition so that the product does not contain preservatives and other chemical components.
You can buy a yogurt maker and make healthy yoghurts at home, which is exactly what I did. My children enjoy homemade yogurt, especially when homemade jam or jam is added to it. Milk fermented with milk fungus will be very useful. It contains not only beneficial bacteria, but also vitamins, polysaccharides, enzymes, trace elements - calcium, iron, zinc and others. In this case, it is better not to add sugar to the finished fermented milk product - you can add honey, thawed berries, jam, banana or applesauce.
Persimmon
As I said earlier, it is very important to maintain the immunity of the child in the cold season. Persimmon will help you with this - it contains a large amount of vitamin C and helps children cope with colds. The natural sugars (fructose and glucose) that are part of the fruit increase efficiency and improve brain activity. The fruit contains vitamins P and A, due to which blood circulation is normalized and blood vessels are strengthened.
During the growth of the child, these substances are simply necessary. In addition, persimmon contains calcium, magnesium, sodium and potassium. They help strengthen the bones and nervous system of the child, as well as improve digestion and remove various unhealthy substances from the body. The fruits also contain iron, manganese, iodine and pectin.
But do not introduce persimmon into the baby's diet too early, as it contains substances that can lead to intestinal obstruction. The optimal age is 2-4 years. If the child has health problems that are associated with digestion, then it is worth postponing acquaintance with a new fruit for up to five years. It was by this time that the work of the digestive tract and excretory system was fully established.
Carrot
Carrots contain many substances that have beneficial properties. Carotenes - have an antioxidant and anticarcinogenic effect, promote healing and cleansing of the body. Pantothenic acid - regulates metabolic processes. Ascorbic acid - has an antioxidant effect, supports the immune system. Flavonoids - increase the elasticity of blood vessels, make them stronger. Anthocyanins - provide an antibacterial effect, enter the body exclusively with food.
In addition, vitamins are present in carrots: thiamine, riboflavin, tocopherol, group "B" and many others. There are also minerals: iodine, iron, manganese, copper, molybdenum and others. Carrots also contain significant amounts of fiber, starch and pectin. It is especially important for toddlers and preschool children, since their body is just being formed, and much depends on good nutrition. In winter, there are few vegetables of good composition, without impurities and chemical additives, so carrots, especially if grown in their garden, will be a lifesaver.
In addition to these products, it is very important to add vitamin drinks to the diet of children - rosehip broth, juices (mostly freshly squeezed), weak warm tea with honey and lingonberry and apple compotes.
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What vegetables to eat in winter to keep a figure and at the same time get enough? Part 2. Root crops
Beet. Calorie content - 40-43 kcal / 100g. Vitamins - E, PP, C, group B. Minerals - phosphorus, iron, potassium, calcium, cobalt, sulfur, magnesium.
Beets, or beets, like all vegetables, are unusually rich in coarse insoluble fiber. Affects the intestines, like a brush. Enzymes contained in beets are involved in redox reactions, glucose metabolization. Quite simply, it is directly involved in the process of using sugar by the body (not granulated sugar, but sucrose and its “derivatives” - glucose and fructose). This means that by regularly eating beets, you stimulate the utilization of glucose. With a lack of glucose (read carbohydrates) in food, the body begins to transform stored fat for energy and life support, and this is where we lose weight.
Buryak is also rich in folic acid, which promotes the creation of new cells. And this is the health of all organs and our appearance. Firm skin, healthy hair and strong nails.
Carrot... Carrot. Calorie content - 32 kcal / 100g. Rich in carotene, flavonoids. Contains small amounts of amino acids and many useful elements, the names and properties of which are widely available on Wikipedia. For us, girls and women, it is important to know that 40-50 g of carrots cover the daily requirement for vitamin A. This is one of the main vitamins that ensures the health and beauty of the skin, hair and nails. Since it is actively involved in the creation of new cells (like folic acid - B9). Remember that this is a fat-soluble vitamin and will be absorbed well if you consume it with fats, such as olive oil, cottage cheese, 1 tsp. sour cream or a little butter.
In addition to vitamin A, the importance of carrots is determined by the presence of a large amount of B vitamins - B1, B2, B9.
The orange color of carrots is due to the presence of flavonoids. This is a large class of polyphenols, which we wrote about HERE, plant pigments. They take an active part in removing toxins and cleansing the body. The most important property of flavonoids for the human body is a decrease in the permeability of capillary fragility and an increase in the elasticity of red blood cells. Which, simply put, means the correct flow of blood through the vessels. At the same time, blood performs its function of supplying cells with oxygen and nutrients, as well as the transportation of “waste” blood to the liver and kidneys for further purification. As they say, the “butterfly effect” is one “small” function that affects the state of the body as a whole.
Apart from these super ingredients, carrots are the richest source of fiber. And both raw and boiled. The difference is that fiber raw carrots- these are hard fibers, and boiled - soft. They affect the intestines in different ways. Raw is an emery for the intestines, while boiled is gently cleansing. Due to the fiber, carrots are quite filling, while containing very few calories - ideal for weight loss.
Turnip. Calorie content - 30 kcal / 100g. Contains carotene, as well as vitamins A, B1, B2, B5, B6, B9 (folic acid), K, C and PP, salts of potassium, magnesium, calcium, phosphorus, iron, sulfur, copper, sodium, manganese and iodine. In addition to a diverse set of micro- and macro-elements, it is rich in fatty acids - folic, linoleic and linolenic, oleic, palmitic.
Thanks to the potassium and magnesium in turnips, the body absorbs calcium much better. And this means that the muscles after fitness or any other workout will recover faster. Convulsions, if any, will disappear. Hair, nails, teeth and gums will become stronger and healthier. The skin will be elastic and smooth. In addition, potassium, as we already know, helps to remove excess fluid from the body - swelling will go away.
Like beets and carrots, turnips are rich in fiber, which will ensure satiety. This, of course, is not pasta or potatoes, but in any case it will saturate you for 1.5-2 hours, and most importantly, there are much more benefits.
Japanese daikon radish, also other names are white radish, muli, bailobo, sweet radish). Calorie content - 21 kcal / 100g. Contains vitamins A, B1, B2, B5, B6, B9 (folic acid), K, C and PP, salts of potassium, magnesium, calcium, phosphorus, iron, sulfur, copper, sodium, manganese and iodine.
Daikon contains an enzyme - an enzyme that helps digest starchy foods.
By regularly including this type of radish in the diet, the body will gradually become stronger and more resilient. It cleanses the kidneys and liver, removes toxins from the body, has an antibacterial and antiviral effect.
Thanks to potassium, it also has a pronounced anti-edematous effect.
However, if you have a tender stomach, consume raw daikon in moderation.
Due to the high fiber content, it acts quite aggressively on the gastrointestinal tract.
Jerusalem artichoke. Calorie content - 61 kcal / 100g. Contains 1/4 of the daily rate of iron (3.4mg) per 100g, vitamins C, E, B1, B2, B3, B5, B6, B9 (folic acid), pectins, essential amino acids, manganese, zinc, potassium, sodium, silicon.
Particular attention to the composition of essential amino acids is valine, leucine, isoleucine, lysine, methionine, arginine, histidine, threonine, tryptophan and phenylalanine. Of course, 100 g of Jerusalem artichoke will not cover the daily requirement of amino acids, but they cover by 2-6%.
The ground pear also contains antioxidants: Omega-3 - 0.067g, which is about 7% of the daily requirement.
Jerusalem artichoke is a source of a large amount of inulin, it is a natural analogue of insulin, which has the ability to lower blood sugar levels.
Fiber and inulin, working together, remove toxins and heavy metals from the body, which is especially important for residents of large cities.
Jerusalem artichoke can be consumed in any form. The most useful is raw. For those who have a delicate stomach or a tendency to gas formation in the gastrointestinal tract, it is worth using baked or boiled.
No wonder - overseas fruits (with the exception of citrus fruits), as a rule, are not rich in vitamins and, moreover, are crammed with fertilizers and all that sort of thing. Yes, they look like the picture. But the benefits are debatable.
No matter how trite it may seem, your eyes in winter should be turned primarily to vegetables containing phytoncides.
Onions and garlic, when used regularly, can protect a weakened body from colds, boost immunity and help “hold out” until the first spring greenery.
Onions, especially green ones, are a real storehouse of useful substances in off-season times. It is a living source of vitamins C, E, B, carotene, thiamine, nicotinic and folic acids, as well as mineral salts. In addition, both onions and garlic are excellent anti-sclerotic agents that can suppress cholesterol synthesis and regulate blood pressure. The anti-cancer activity of onions is also known. According to the recommendation of the State Educational Institution of the Research Institute of Nutrition of the Russian Academy of Medical Sciences, the consumption rate of onions per year for an adult is 10 kg, of which 2 kg is in the form of fresh herbs.
Just do not forget: fresh onions and garlic in large quantities are not recommended for peptic ulcers, diseases of the liver, gallbladder and pancreas. For those who cannot bear onion, you can offer leek, it does not contain so many essential oils and is considered dietary.
White cabbage is another indispensable crop in winter. In pickled form, it is the leader in the content of ascorbic acid among vegetables. The anti-ulcer vitamin U was first found in cabbage, and the leaves contain tartonic acid, which prevents the conversion of carbohydrates into fats. Carotene, despite the fact that it is most in carrots, is absorbed better from leafy vegetables (which include cabbage). In addition, this vegetable is rich in sugars, fiber and potassium. Therefore, cabbage can rightly be considered a medicinal crop. To obtain maximum benefit, it should be consumed fresh or pickled, since after heat treatment some of the vitamins are destroyed. You should not get involved in a cabbage diet with an exacerbation of peptic ulcer and kidney diseases. In other cases, it is advisable to eat 300 g of cabbage per day. As an alternative to white cabbage, Beijing, or Chinese, cabbage is suitable. "Horseradish and radish, onions and cabbage will not allow dashing" - says the Russian folk proverb. Horseradish, although it refers more to spices, can rightly be attributed to the most useful winter vegetables. Rhizomes are rich in vitamins C, B1, B2 and PP, have a pleasant burning taste, stimulate appetite and are a proven antiscorbutic and bactericidal agent. Horseradish activates the secretion of gastric juice, so it is used as a seasoning for fatty protein foods.
Radishes are useful all without exception. In winter, you can most often find the traditional black radish, Margelan radish with dark green pointed roots and daikon. Root crops contain many vitamins C and B1, they are rich in potassium and magnesium, phytoncides and essential oils (especially black radish). Good "rare" cuisine for gout, kidney stones and high cholesterol in the blood. And black radish juice with honey is a famous folk recipe for coughs and colds. Do not get carried away with radishes only for diseases of the stomach and intestines, liver and heart.
With proper storage, vitamins are stored for a long time in the roots of carrots, beets, celery, and also in pumpkins.
I. Kapustin
Winter vegetables.
Winter is not easy to drive healthy lifestyle life. It’s cold, fruits are getting more expensive, you want hearty food, but you don’t want to gain overweight. In addition, vitamin deficiency is slowly making itself felt. In general, winter is a difficult time of the year. However, we have good news for those who try to eat healthy food even in cold weather.
We will tell you a little about the vegetables of the autumn harvest - they will saturate you and enrich your body with a mass of useful and the right substances such as vitamins and trace elements. At the same time, you can easily keep your summer slimness and the contents of your wallet practically unchanged.)))
Let's start with the most common.
So, potatoes are an important supplier of starch, fiber and organic acids. Its irreplaceable amino acids are in the most favorable ratio thanks to what it is acquired completely. Vitamins: C, D, E, K, H, P, PP, group B, carotene, pantothenic acid, as well as iron, phosphorus, calcium, sodium, and especially a lot - more than in any product - potassium. Therefore, it is recommended for those who suffer from cardiovascular diseases, because potassium improves the contractility of the heart muscle. Potato tubers, as well as their juice, have a diuretic, antispasmodic and anti-inflammatory effect, are effective for gastritis and peptic ulcer of the stomach and duodenum.
Now cabbage. An equally valuable vegetable containing B vitamins, carotene, pantothenic and folic acids, plus phosphorus, zinc, iron and enzymes. Lots of fiber. The most important element in cabbage is the so-called vitamin U. This substance, isolated from cabbage juice, promotes epithelialization of the gastric mucosa and thus prevents the development of the ulcer process. There is also such a thing as tartronic acid in cabbage - it prevents the conversion of sugar into fat in the body, that is, it directly opposes obesity. Tartronic acid is preserved only during salting and fermentation - and is destroyed during heat treatment.
In addition, the content of sugars in the cabbage itself is negligible.
The third pillar of winter nutrition is carrots. Just an abyss of provitamin A - carotene, and also vitamins C, B1, B2, B6, K, PP. In addition to the main trace elements, it contains cobalt, copper, boron. Carrots increase the body's resistance and normalize carbohydrate metabolism, have an antiseptic effect and help with constipation. Carrot activates lactation in nursing mothers, lowers blood pressure, relieves pain and soothes.
And finally, onions. More than 18 different elements! – including almost all water-soluble vitamins and essential oils. The latter have a tear effect. Onion volatile substances, phytoncides, kill fungi and microbes. If you abuse onions on an empty stomach, you can earn dysbacteriosis. Action: anti-influenza, expectorant, diuretic, wound healing, hypotensive, anti-sclerotic. Improves digestion and increases potency. So here it is!
Where there is onion, there is garlic. Vitamins: a lot of C, group B. Essential oils, including the bactericidal substance allicin, which is important in the prevention of colds. Action: improves metabolism, inhibits the processes of fermentation and putrefaction in the intestines, increases appetite, dilates blood vessels, removes cholesterol, antihelminthic. Helps with insomnia.
Beetroot is an ideal, one might say, product. Contains proteins and fats, not just carbohydrates, but also magnesium, potassium, iron and iodine. Vitamins: C, almost all of the B group, folic and pantothenic acids. A lot of pectin and fiber - they remove salts of heavy metals. Malic, oxalic and citric acids of beets improve the functioning of the gastrointestinal tract. Beetroot has an anti-atherosclerotic effect and helps with constipation.
And the last gift of autumn is beans. Without it, nowhere, because it contains a lot of useful vegetable protein and at the same time is not deprived of fiber. Vitamins: C, B, carotene, PP. Action: normalizes salt metabolism, antihypertensive.
But do not forget to take into account: all the touted properties of vegetables are inherent in their original appearance, so there is no need to subject them to heat treatment without special need. Freshly cooked borscht, which has stood on a hot stove for 6 hours, retains only 10% of the vitamins that were originally present in raw vegetables. Therefore, try not to fry vegetables, devote as little time as possible to cooking and cook today for today, and not for future use - when storing a dish, vitamins disappear at a fantastic rate.
Horseradish is a perennial plant of the cabbage family that grows in vegetable gardens and grows wild. Distributed throughout Europe, the Caucasus and even Siberia.
Young leaves of the plant can be added to salads, and coarsened, together with the roots, are used in pickles and marinades - they add sharpness, elasticity, and protect against mold. The roots contain phytoncide mezzanine, protein, fiber, ascorbic acid, many mineral salts (K, Ca, Mg, Fe, Cu, P, S, etc.), as well as essential oils (the main one is allyl-mustard).
Seasoning from grated horseradish (without vinegar) was used back in the days Kievan Rus. The rhizomes were rubbed for 1-2 days, no more - it turned out to be a spicy seasoning, mild in taste, but very “prickly”, smelling in the nose, from which tears welled up. Those who knew the “secret” of horseradish did not jump up at the table, bursting into tears, who had to take it in their mouth, already holding a slightly chewed piece of meat or fish there. This seasoning was used only for cold dishes (others were prepared for hot ones - hot boils): jelly, fried and boiled meat, aspic and boiled fish; cold pies.
Horseradish has always protected from colds, scurvy, and intestinal diseases.
In Europe, horseradish was made less "evil" by softening it with sour cream and vinegar. It could be stored for up to a month. Before serving, horseradish with sour cream was added to hodgepodges and pickles, and later - to salads that appeared: raw - from carrots, radishes, apples, and boiled - vinaigrettes.
You can cook delicious seasonings with horseradish (with salt, sugar, apple or beet juice, mayonnaise), put it in cottage cheese, pickled vegetables.
As a remedy, it is mentioned in the herbalist of the 13th century. Interestingly, horseradish powder was worn for eye diseases and was even used as a love potion.
Until now, horseradish is used:
- at low acidity gastric juice, as a choleretic;
- as a diuretic, especially with prostatitis, prostate adenoma, with dropsy;
- for regulation menstrual cycle(reduces pain and discharge);
- with diseases of the respiratory system, purulent wounds and ulcers, purulent otitis media, kidney stones;
- with radiculitis (like mustard plasters) and headaches (in the form of compresses);
- with rheumatism, gout, especially in the elderly, they drink water infused with horseradish (it relieves pain, dissolves bumps);
- with increased mental work, they take horseradish, diluted with a glass of red wine or beer.
Due to its sharp and hot properties, it is not recommended for gastritis with high acidity, peptic ulcer, hepatitis, enterocolitis.
Be healthy!
family doctor Tatyana Andrushchenko
Are Winter Vegetables and Fruits Healthy?
Has begun Great Lent. How to make your diet during this period varied, filled with vitamins, and at the same time moderate. How useful winter vegetables and fruits, or they are completely empty in terms of nutrients. How to choose and store winter vegetables - potatoes, beets and carrots. All this was explained by our permanent expert, director of the Volga Federal Center for Health Nutrition Vladimir Ignatiev.
Darkness and less air
Winter and spring vegetables and fruits are certainly less saturated with biologically active substances, including vitamins. By February-March, vegetables and fruits stored since autumn are deprived of some vitamins by 50% or more. True, microelements (except for Iodine, Chlorine and Fluorine) are preserved almost in full. “Vitamins C (the most unstable of vitamins), B2, B6, A, beta-carotene, K and E disappear most quickly. Losses depend on the type of product, as well as on the duration and storage conditions. It is known that vitamins are easily destroyed under the influence of light, atmospheric oxygen, heating, strong cooling, contact with moisture, and metals. Thus, during normal storage, potatoes lose a third of vitamin C after three months. Even faster, within 2-3 days, vitamin C is destroyed in unprocessed leafy vegetables and greens. Best of all, vitamins are stored in fruits with a dense peel.
Therefore, it is very important to properly store vegetables during the winter,” says Vladimir Ignatiev. For example, if you store potatoes in the light and warm, they will lose most of their vitamin C in a few days. In addition, they will quickly turn green, sprout and become wrinkled. Each vegetable and fruit has its own storage conditions. And the more competently you approach this issue, the more fortified your dishes will be. The less oxygen in environment, the less vitamins will lose potatoes, beets and carrots. Therefore, these vegetables should be stored in a dark, cool place, lightly buried in dry sand. Wet sand will spoil the vegetables. Fruit should be stored in a dry, dark and cool place. During storage, it is important not to freeze fruits and vegetables, it is better not to expose them to temperature changes, and occasionally sort them out. Otherwise, they simply will not lie for a long time.
Onion and garlic are the most useful
Strong temperature fluctuations greatly affect the safety of nutrients. Do not abruptly move vegetables from cold to warm. The roots will start to sprout. Accelerates the process of decomposition of biologically active substances improper transportation, when they hit each other, crushed under the load. The most picky vegetables to storage conditions are onions and garlic. The main thing is not to keep them damp and sort out the onions at least a couple of times a month. Since these vegetables retain all their beneficial properties as much as possible almost until spring, nutritionists recommend adding them to salads: healthy, tasty, aromatic. An excellent salad, a real storehouse of vitamins, is grated cabbage with carrots and garlic, seasoned with sunflower oil.
In early spring and during fasting, it is important to diversify your diet, as the body does not receive many vitamins. You should not abuse your favorite potato, since it contains a lot of carbohydrates - starch and practically no dietary fiber - fiber, during storage it steadily reduces the content of biologically active substances (primarily vitamin C), most vitamins, enzymes and other useful substances are directly under the skin of the potato, and in winter we cut off this layer.
The more varied the meal, the more our body receives vitamins, minerals and other nutrients. Don't forget celery and cabbage. Vladimir Ignatiev advised adding frozen berries and dried fruits to salads. You can make a sweet salad of dried fruits with honey. Moreover, “our” dried fruits from pears, apples, dried apricots are preferable to overseas candied fruits - melon, passion fruit, pineapple, dates. The latter contains a lot of sugar. And for people who are scrupulously watching their figure, they are not suitable. Diabetics should be very careful with them. However, candied fruits contain many vitamins and minerals, and they are very useful. It is very good to add them to cereals, cottage cheese, yogurt or use them with cereal flakes in the form of muesli.
Add onions and carrots to the side dish - tasty and healthy
It is important to purchase a non-spoiled, non-frozen fruit or vegetable. First of all, it is worth talking about the most common vegetables in winter - beets, potatoes and carrots. Dents, black spots, sprouts, a wrinkled surface speak of their spoilage. Fresh vegetables subject to deterioration and decay.
The only way to preserve fruits and vegetables, provided by nature itself, is drying. Of course, during drying, some of the vitamins disappear, especially with strong and prolonged heating.
Therefore, you need to use sparing techniques. At home, the optimal drying mode is on a Russian stove or in a dry, ventilated shed. Recently, electric thermoplates of the Good Heat type have proven themselves well. In industrial conditions, sublimation and cryotechnology are used, when the raw material is dried in a vacuum at low temperatures. Almost all biologically active substances are preserved in such products. You can eat dry fruits and vegetables in this way, or you can cook all kinds of dishes. The main thing is, again, to diversify your diet, because there are a great many of them - dried apricots, raisins, prunes, pears, apples, figs, dates, etc. It is very good to replace sweets with dried fruits. This is both useful and good for the figure.
Freezing is another best way to preserve. Frozen fruits, vegetables and berries also lose some of their vitamins, but with proper freezing, storage and thawing, the losses are insignificant, therefore, they are useful. Frozen vegetables can be used as a side dish in fasting. Fortunately, there are now a great many of them - and lecho with tomatoes, onions and aromatic peppers, and frozen mushrooms with rice and carrots. It is very important to defrost food properly. In the case of vegetables, this means as quickly as possible, otherwise they will turn into "porridge", darken, and an unpleasant taste and smell will appear.
Frozen foods cannot be washed - water washes out vitamins and spoils their taste. In the event that frozen fruits and berries will be served in a "fresh" form, they must be thawed in a package or laid out on a plate and covered from light. You can use the microwave. If you are going to use berries and fruits as a filling, you do not need to defrost them at all. The same if you intend to boil or fry them. By the way, frozen foods cook twice as fast. In addition, it should be remembered: the less water the vegetables are boiled, the more vitamins and microelements are stored in them. Therefore, the most ideal way to prepare frozen foods is to use a double boiler.
All the advantages of frozen vegetables will only be if your home defrosting is the first. How can you tell if vegetables have already been thawed once and then refrozen again? “If you see a package of frozen vegetables already softened in the store, do not take it: it is not known how long it has been lying and how many times the vegetables, fruits or berries in it have been thawed and frozen again. If you use frozen foods, look at the date of freezing indicated on the package: the longer they lie, the less vitamins remain there. Sometimes products are sold 2-3 years ago. When buying frozen food, look at the appearance of the packaging: if the vegetables were frozen once and then aged temperature regime, they will be crumbly and not sticky. If the vegetables turned into one big frozen lump, then they were thawed, and no one knows how many times this happened. You can eat them, it's not scary, but there won't be much benefit.
Many housewives add fresh onions, garlic and carrots while stewing vegetables. This will enrich the dish with vitamins. All this is now inexpensive and is in many homes.
Traditionally, beets are boiled for making salad. Just like a pumpkin. But it turns out that all these vegetables can be eaten raw - they have much more vitamins. You can also eat raw celery, radish, radish. Pumpkin is great to add to millet porridge. To enter into fasting or fasting, you can use beets and carrots - they make an excellent salad that can be seasoned with vegetable oil. But such a dish is not suitable for patients with the gastrointestinal tract.
It is more efficient to boil vegetables in a double boiler. Vegetables boiled in water lose more than 50% of nutrients that "leave" in the broth. The most gentle way of heat treatment is steaming. Then comes the roasting and stewing.
Sauerkraut instead of fresh vegetables
The markets sell greenhouse and imported tomatoes and cucumbers. “Almost all of them contain much less vitamins and more harmful substances- and those and others. Most state farms grow vegetables on artificial soil, which is fertilized. According to the Japanese National Institute of Nutrition, the content of vitamin C and carotene in highly productive varieties of vegetables and fruits, incl. in citrus fruits grown using intensive agricultural practices, using fertilizers, herbicides, fungicides, abundant watering, artificial soil, is 10-20 times lower than in wild fruits. - says Vladimir Alexandrovich. He noted that under good storage conditions, both fresh cucumbers and zucchini from the garden can survive until February-March. Vigorous sauerkraut and pickles and tomatoes are actively on the market now. Cabbage (both fresh and sauerkraut) retains a lot of vitamins and minerals, so brine is also very useful.
However, a serious risk factor for the use of salty and canned foods is high salt content, which is undesirable for patients with hypertension, for people with diseases of the gastrointestinal tract and overweight. “People here love to eat hot potatoes fried to a crust with salted cabbage and cucumbers. But all this can be consumed only in moderation. And then only if you do not have the above problems, ”said our expert. However, sauerkraut and pickled vegetables are healthier in a number of ways than "winter" tomatoes and cucumbers, as they are made from summer vegetables filled with vitamins.
It is better to buy vegetables where they allow you to choose. So this is a market or a supermarket. Imported fruits and vegetables are often sprayed with special preservation solutions. Most often it is citrus fruits and apples. It is better to wash these fruits when you come home with warm water, which washes away wax deposits. If the fruits have a matte coating, they shine beautifully, without wormholes, it is better not to take them. “It’s better to buy slightly rumpled, spotted apples than bright, appetizing, but “chemical” apples,” says Vladimir Alexandrovich. Traditional vegetables are best purchased locally. This information should be on the price tag. It will help you understand what is in front of you - domestic or Colombian potatoes.
Healthy recipes from Vladimir Ignatiev
Vegetable cutlets
You will need:
300 g. White cabbage, 300 g. Carrots, 300 g. Beets, 3 eggs, breadcrumbs, 200 g. Sour cream, vegetable oil for frying, salt to taste. Finely chop the cabbage with a sharp knife. Grate beets and carrots separately on a medium grater. Salt carrots, beets, cabbage. Add 1 egg. Form cutlets. Roll cabbage, beetroot and carrot cutlets in breadcrumbs. Place cutlets on a baking sheet greased with vegetable oil at a distance of 3-4 cm from each other. Heat the oven to 180-200 degrees. Pour sour cream over cutlets and bake for 10-15 minutes. In cabbage cutlets, you can add a little finely chopped boiled chicken meat.
And here is the recipe
Chop carrots with cabbage, put grated garlic there and season with vegetable oil. You can make a sweet carrot salad with dried apricots or raisins. Just fill it with sour cream.
In winter, on the shelves of shops you can find a lot of imported and greenhouse vegetables and fruits. But not all of them are equally useful. Let's figure out which gifts of nature are better to eat in the cold season.
Which fruits to choose
In winter, the risk of developing acute respiratory diseases increases. Not the last role in this is played by a decrease in immunity. Therefore, when choosing fruits, you should pay attention to those that contain plenty of vitamin C, which helps to strengthen the body's defenses.
- Citrus fruits (oranges, tangerines) are an affordable source of ascorbic acid, although not a champion in its content. In addition, oranges are recommended to be used to normalize bowel function and cleanse the liver.
- Avocado - in addition to vitamin C, this fruit contains unsaturated fatty acids. A nice bonus: if you eat avocados, you will notice that the skin dries much less in winter.
- Quince - is rich not only in vitamins, but also in many microelements. With regular use of this fruit, you can not be afraid of winter beriberi.
- Pomegranate - contains a large amount of vitamin C and fruit acids. The main useful properties are strengthening of immunity, normalization of metabolism, strengthening of the walls of blood vessels.
- Banana - it contains B vitamins, carbohydrates, potassium, carotene. This very high-calorie fruit is useful during the recovery period after an illness.
Of course, no one says that in winter you can eat only these fruits, and postpone all the rest until the summer. Just the above products will be especially useful in the cold season.
Which berries to choose
In addition to fruits, berries help fight winter beriberi. Some of them are real natural multivitamin complexes.
- - contains vitamins C (a lot!), A, K, E, B1 and B2, as well as folic acid and flavonoids. Rose hips have powerful antioxidant and anti-inflammatory effects.
- Black currant- practically a champion in the content of vitamin C. Perfectly strengthens the immune system and increases the body's resistance to infections.
- Black elderberry - contains not only vitamins, but also anthocyanins. Thanks to this, the berries have an antifungal effect, which is important in the cold season.
In winter, it is very difficult to buy fresh berries, so it is better to harvest them in the warm season. Dried and frozen fruits will save the situation. Berries preserved by shock freezing practically do not lose their useful properties.
Which vegetables to choose
It is impossible to talk about good nutrition without including vegetables in the diet. In winter, you also need to choose them carefully, taking into account the basic needs of the body.
- Garlic is considered a natural antibiotic. It not only reduces the body's susceptibility to various infections, but also helps to cope with an already developed disease.
- Cabbage - in winter it is better to use sauerkraut. Such a dish can replace a multivitamin complex: it contains vitamins A, C, K and group B, as well as rutin. In addition, sauerkraut contains lactic acid bacteria necessary for proper bowel function.
- Black radish - like garlic, it contains phytoncides - substances with antifungal and antibacterial action. In winter, it is recommended to use it to strengthen the immune system and increase the body's resistance to infections.
- Beets - helps fight beriberi. This vegetable also helps to increase red blood cells in the blood and improves the general condition of the blood.
- Onion - not only helps fight diseases, but also increases the body's resistance to colds, and also improves the functioning of the digestive tract. In winter, this vegetable must be included in your diet.
- Red bell pepper - contains more vitamin C than any other vegetable. It will be a healthy and tasty addition to a fresh salad.
Vegetables can be consumed both fresh and after a little heat treatment. The main thing is to include them in your daily menu, and then you can not be afraid of winter colds.
How to choose fruits and vegetables in winter
When buying fruits and vegetables in the store in winter, you should pay attention to their seasonality. It is in seasonal fruits that contains the greatest amount of vitamins and minerals.
- In December, it is better to buy quince, pomegranates, oranges, persimmons.
- In January, you can add avocados, lemons, kiwi to this list.
Many supermarkets sell local fruits preserved from autumn. But in the case of long-term storage, their useful properties decrease. Therefore, apples and pears are not always useful in winter as well as in summer.
When choosing fruits, you need to pay attention to their appearance. Sometimes, due to improper transportation and storage, they deteriorate, and then instead of being useful, you can get health problems. For this reason, it is also not recommended to buy fruits in large quantities: we cannot always provide the right storage conditions at home.
Vegetables and fruits must be included in the winter diet. Regular consumption of wholesome plant foods will help you survive the cold season in a good mood and feel great.
There were few on the shelves in the summer, but now there is none left at all. Appetizing-looking foreign fruits travel to our stores from the farthest corners of the world. Which of them is more useful and safer for health?
The general rule for all vegetables and fruits is the same - it is better to buy those fruits, the way of which to the store counter was as short as possible. This means that they were covered with a minimum amount of preservative gas, which helps to store grapes for six months, and fruits in hard skins - up to 12 months.
Vegetables and fruits from Abkhazia, Azerbaijan, Uzbekistan, Tajikistan, Moldova, as a rule, are not treated with chemicals - they can make a short trip to Ukraine.
By the way, it is generally accepted that there are fewer vitamins in vegetables grown in greenhouses than in their counterparts from open ground. This is not true! The amount of vitamins is the same. But the taste qualities are different: for those that grew under the sun, the taste is richer and more multifaceted than for fruits that are forced to be content with a light bulb.
Imported fruits, as a rule, are removed a little earlier than natural ripening in order to bring them in good condition. Because of this, most of them contain too much nitrate. The leaders in the content of nitrates in winter are greens and green onions, followed by cabbage, cucumbers and tomatoes, potatoes. To get rid of nitrates, greens and vegetables should be washed with soap and soaked in boiled water for 30-40 minutes.
It is optimal to leave them soaked in a transparent three-liter jar standing on the windowsill. Under the influence of daylight, the output of nitrates will be maximum. It would be useful to first remove the skin from potatoes and cucumbers. Do not cook potatoes in the same water in which they soaked!
By the way
Buying dried fruit is even more difficult than buying fresh fruit. It is necessary to choose the most nondescript samples, dry, with a matte surface. Wet dried apricots, prunes are soaked in different solutions - from harmless soda to toxic chemical. Brilliant fruits are rubbed with oil. The right dried fruit knocks on the table, it must be soaked before eating. Pay attention that there is no black mold on the dried fruit - this is Aspergillus, which causes severe poisoning. It is impossible to cut it. Less dangerous penicillin gray-green mold. If it is, it is enough to choose fruits that are not affected by the fungus - they can be eaten.
Before eating, thoroughly wash all citrus fruits - oranges and those with red barrels are often ... washed! If so, do not give them to children without peeling - a dye prohibited for human consumption may be applied to the peel. Imported apples always need to be cleaned - most often they are treated not with expensive wax, as we used to think, but with cheap synthetic paraffin. Not a single detergent composition is able to erase this paraffin from the peel. And once in the stomach chemical substances may cause poisoning. It is also important to wash thoroughly hot water and with soap: before selling, their green skins are treated with the notorious banana gas - a mixture of nitrogen and ethylene, so that they turn yellow.
Where are you from to us?
Potato
The main suppliers are Israel 1, Egypt 2, less often potatoes come from Europe (France 3, Belgium 4) and Pakistan 5.
Important: If the potato does not germinate for a long time, the eyes of the tubers are sunken in, closed, which means that it has been treated with anti-growth chemistry. If the tuber does not darken at the incision site, most likely the vegetable is genetically modified.
Cabbage
Its main suppliers are Poland 6, China 7.
Important: It is definitely better to choose domestic heads of cabbage, especially since they are stored all winter. The longer the cabbage lies, the less nitrates it contains. In addition, all imported varieties are not suitable for sourdough.
Citrus
The sweetest tangerines are red-skinned fruits from Morocco 8, followed by Abkhazia 9, followed by Spain 10. In the backyards - from Egypt 2, Turkey 11 and South America 19.
Important: You need to rub the ruddy barrel of citrus with a damp cloth. If it is painted - the seller is deceiving you.
Cucumbers, tomatoes
Israel 1, Poland 6, Turkey 11, Greece 12, Holland 13, Spain 10 and other European countries.
Important: If there are no Ukrainian ones, it is better to choose fruits from Israel: there the warm season lasts the longest. Guaranteed sweet cherry tomatoes and small brunch tomatoes from any country. Among cucumbers, a win-win option is small European cucumbers with soft skin without pimples. Run your fingernail across the peel and choose the thinnest ones.
Apples
They come to us from all over the world. It is best to choose fruits from nearby places - Israel 1 or Lebanon 17. Behind them - Turkey 11 and Europe.
Top ten healthiest fruits and vegetables.
1:592 1:601What foods do you need to eat in winter to get vitamins?
1:709Winter is a period of cold weather, snow and beriberi. Laziness, apathy, lethargy, bad skin and hair - all this is due to a lack of vitamins.
1:946 1:955For most people, the word "vitamins" is immediately associated with a pharmacy. Because at the slightest ailment, people run to the pharmacists. But what if the necessary complex of vitamins can be obtained simply by eating certain foods? It's much easier and more pleasant than swallowing drugs. After all, when the body lacks something, first of all, the appearance of a person suffers: hair fades, nails break, complexion worsens, teeth crumble and much more. If you do not make up for the deficiency of vitamins in time, then this will not lead to anything good.
1:19501:8
Persimmon
2:540The orange color of its pulp indicates a large amount of beta-carotene. This substance, a derivative of vitamin A, strengthens vision, stimulates the renewal of lung and bronchial cells.
2:860Help relieve cough milk shake with persimmon (whisk half a liter of milk with two peeled ripe fruits in a blender).
2:1102Also, persimmon contains a lot of nicotinic acid (vitamin PP), which helps fight fatigue and is involved in the production of the hormone serotonin, our natural antidepressant.
2:1430But the main “trick” of persimmon is vegetable sugars, which are good for the heart and at the same time do not harm the figure. Scientists from the University of Munich found: persimmon helps with initial stage hypertension to normalize the pressure without the use of drugs.
2:1884 2:103 2:112
Apples
3:646On a cold morning, the body will wake up faster if you drink tea infused with Antonovka slices. In the baked form, apples improve the functioning of the stomach. Apple juice stimulates metabolism.
3:983Green apples of sweet and sour varieties contain a lot of iron. This trace element is very important for blood, fights fatigue and anemia.
3:1226In the seeds of "winter" apples, for example, antonovka, there is a lot of iodine: 5-6 apple seeds cover the daily requirement. Iodine helps to overcome hypersensitivity to cold.
3:1558Antonovka has long been used as a remedy for winter beriberi: by spring, it retains up to 90% of vitamin C, while in other fruits its content drops to 40-30%!
3:327On the day you need to eat 2 large apples or 3-4 smaller ones.
3:426 3:435
Pomegranate
4:969Eating one pomegranate or drinking a glass of pomegranate juice a day is a great way to “cleanse” the blood after a cold and flu. It contains enzymes that help the production of erythrocytes - red blood cells.
4:1391Pomegranate contains four essential vitamins: C - strengthens the immune system, P - blood vessels, B6 - the nervous system, and B12 improves the blood count.
4:1622Pomegranate astringents help to get rid of a painful cough in bronchitis, and also stimulate the pancreas. But with increased acidity of the stomach, pomegranate juice in its pure form is contraindicated - it is better to dilute it with carrot juice.
4:463But the cores in a concentrated form should not drink this juice - it increases blood clotting and can damage if prone to thrombosis.
4:740On the day you can eat one ripe pomegranate or drink a glass of pomegranate juice.
4:885 4:894
Citrus
5:1436Grapefruit juice helps to gently lower blood pressure. For hypertension, it is recommended to take 1/4 cup of grapefruit juice 20-30 minutes before meals. Also, this fruit contains the substance bromelain, which enhances lipid metabolism, in other words, helps to “burn” fats.
5:1962Orange juice lowers cholesterol levels in the body.
5:109Out of breath on the subway? Buy a bottle from the pharmacy essential oil grapefruit - it relieves attacks of lightheadedness and dizziness.
5:340Oranges, tangerines and grapefruits contain: beta-carotene or vitamin A, which is important for skin and digestion, B6, which fights derpessia, ascorbic acid, and also a lot of folic acid, which is important for hormonal metabolism.
5:743Immunologists advise eating half a grapefruit a day or two oranges a day in winter to prevent colds.
5:982 5:991
Cranberry
6:20Scientists call it the "snow queen" among berries. Still: if it is hit with frost, there is only more vitamin C in the marsh berry!
6:291So when frozen, it does not lose any useful properties.
6:421Cranberries contain acids that act like real antibiotics. Cranberry juice helps fight inflammation of the kidneys, recover faster after the flu and SARS.
6:754Cranberry juice is useful for preventing the formation of kidney stones. And soaked cranberries relieve fever, quickly relieve fever. So be sure to keep a bag of frozen cranberries in the fridge in case of winter colds.
6:1174In addition to ascorbic acid, it contains a lot of potassium, which is important for the heart, vitamin H, which is necessary for immunity, and phosphorus, which gives muscle tone and strength to bones and teeth.
6:1461It is advisable to drink half a liter of cranberry juice a day, made from
6:1601a couple of glasses of fresh or frozen cranberries.
6:95 6:104
Sauerkraut
7:657Cabbage 2-3 day salting, which is most often sold in stores, is not very useful. But real sauerkraut has the most vitamin C and antioxidants among winter preparations. It is better to eat sauerkraut not earlier than 10 days after pickling (during this time, harmful compounds - nitrites - break down in it). There is more vitamin C in sauerkraut than in fresh!
7:1362And scientists also call white cabbage a “minus-calorie” product. This means that the body spends more energy on its processing than it receives calories from it!
7:1682Also in cabbage (and in ordinary white cabbage and broccoli) there is a lot of unique vitamin K, which helps our immunity to defend against cancer. But this vitamin is fat-soluble, that is, it is absorbed by the body only with fats. So cabbage salad is best seasoned with vegetable oil.
7:533To get your daily requirement of vitamin K, you need to eat about 250 grams of fresh or sauerkraut in a day.
7:739 7:748
Pumpkin
8:1280Its freshly squeezed juice is good for metabolic disorders, diabetes. A glass of juice drunk on an empty stomach will help get rid of cardiac or renal edema. There are a lot of zinc salts in the pumpkin, and they increase male potency (so treat the missus with pumpkin pancakes more often). Vitamin E smoothes and moisturizes the skin.
8:1869Pumpkin seeds are a recognized choleretic agent. Helps the liver if you overeat or drink too much. In addition, the pumpkin pulp contains a lot of vitamin D, which is especially valuable in a short daylight hours. It is needed for the strength of bones and teeth and is produced by the body only under the influence of sunlight.
8:542Eat up to 250 grams of pumpkin pulp per day or drink 2 glasses of pumpkin juice.
8:691 8:700
Tomatoes and tomato juice
9:1265The best source of the antioxidant lycopene. Moreover, it is better absorbed not from fresh fruits, but from stewed, baked, and also from tomato paste. The daily preventive dose of lycopene is 10-15 mg. It can be obtained from a choice of: 200 g of tomatoes in their own juice, 2 glasses of tomato juice, or 3-4 tablespoons of natural tomato sauce.
9:1875Tomatoes in all forms are very rich in potassium, and this is good for the cores ( daily rate Potassium is found in a glass of tomato juice).
9:245Tomato juice gently reduces arterial and intracranial pressure, it is useful to drink it in case of hypertension and glaucoma.
9:452But tomatoes are high in fiber and acids. Therefore, you should not eat a lot of tomato dishes with gastritis with high acidity and inflammation of the gallbladder.
9:737Drink a glass of tomato juice a day or eat two or three tomatoes in their own juice.
9:898 9:907
radish
10:1441Our natural "antibiotic" - it is rich in antimicrobial substances. The bitterness contained in it has an anti-sclerotic effect, that is, they are involved in the breakdown of “bad” cholesterol. The radish is well stored and holds the title of champion among vegetables in terms of preservation of vitamin C over the winter. It also has diuretic properties, which is useful for vascular edema and high blood pressure.
10:2173Grated radish with honey - one of best recipes From cough. Cope with winter asthenia (failure) will help green radish (daikon) salad with sunflower oil and carrots.
10:346But because of bitterness, radish is contraindicated in inflammation of the stomach, pancreas and kidney stones.
10:528To support immunity during the beriberi season, it is enough to eat 150 grams of radish salad per day or take two tablespoons of radish juice with honey.
10:819 10:828
Green pea
11:1379In addition to magnesium, zinc, proteins (there are more of them, by the way, than in potatoes), nicotinic acid PP, which is important for heart function, there are a lot of two important B vitamins in green peas.
11:1702B1 (thiamine) strengthens the nervous system, is involved in the production of the stress hormone - adrenaline.
11:169B2 (riboflavin) provides cells with energy. This is important for maintaining normal thermoregulation, including our response to cold. Its lack causes chilliness, a feeling of lack of air.
11:512These vitamins are lost during long-term storage, but are preserved during conservation. So if you are frozen and come home from work on your nerves, open a jar of your favorite peas from Soviet times, but under a glass. This is where it gets warmer.
11:928 11:93710 foods you shouldn't eat in winter
11:1029 11:1040During the winter holidays, we all allow ourselves to finally relax and eat for our own pleasure, and that is why after they end we want to cleanse our body, including in the diet products that, as it seems to us, are just right for winter period. But, according to experts, many of these products are not only a waste of money, but also complete absence benefits and even harm - after all, many off-season products can cause a decrease in immunity and colds.
11:195111:8
Dairy
12:563Milk, cottage cheese and yogurt the best option for winter food. Firstly, in winter, a larger amount of so-called reconstituted milk, which contains a minimum amount of necessary for the body useful substances. And secondly, according to Oriental medicine, many dairy products have a cooling effect, which means they can aggravate a number of classic winter diseases: tonsillitis, bronchitis, inflammation of internal organs.
12:1418 12:1427
13:8
Salmon
13:29Oddly enough, but it is better to forget about salmon until the end of winter. Its catch is allowed from February to August, which means that all the fish that is sold under the guise of wild salmon the rest of the time is smuggled to the market stalls and caught in no one knows where. Of course, this does not apply to farmed salmon - you can buy it all year round.
13:695 13:704
tomatoes
14:1238In January, bright and resilient tomatoes, although they seem appetizing and juicy on the outside, are unlikely to taste the same. In addition, vitamins in winter tomatoes are negligible. So save your money, and as an alternative, use homemade tomato juice or canned tomatoes - you can eat them just like that or make sauces and gravies based on them.
14:192714:8
Peaches
15:544The temptation is great to buy a couple of peaches to treat yourself or loved ones. But do not rush to do this: since winter is not the season for these fruits, they may well turn out to be tasteless and loose. So it's better to wait until the summer, but for now, buy winter apples - they are affordable, tasty and very healthy.
15:1083 15:1092
Strawberry
16:33If in the winter you saw strawberries in the market or in the store, then with almost one hundred percent probability they came to us from afar, for example, from Israel. However, soft berries deteriorate very quickly and can be wrinkled during transportation, so there is a risk that under beautiful and outwardly whole strawberries you will find pretty wrinkled and stale ones. So either be extremely careful when buying, or wait for the summer when local strawberries appear on the shelves.
16:871 16:880
Sugar
17:1412AT cold weather I want to warm up with sweet hot tea or a cup of cocoa. And of course, we do not regret sugar for these drinks. However, doctors say that increased consumption of sugar reduces immunity, which is why sugary people get sick more often. Try replacing the usual refined sugar with honey - it's both tastier and healthier.
17:199417:8
Watermelon
18:540Now buying a watermelon in winter, as well as other fruits and berries, is no longer a problem. But is it necessary? The striped berries brought from hot countries have a different taste and a different aroma, and they cost almost like an airplane. But hunting is worse than bondage, and if you still decide to buy a watermelon, then take note: the best watermelons are brought to us from Costa Rica in winter.
18:1144 18:1153
19:8
string beans
19:55String beans have a very delicate taste and a lot of useful properties. However, when frozen, in which it is sold in winter, it is quite tough and fibrous. In addition, according to oriental medicine, beans, like other legumes, belong to the category of cooling products, so it is better to refrain from eating them in winter.
19:661 19:670
Cayenne pepper
20:1221It will help you clear a stuffy nose, but it will make your stomach churn. Avoid cayenne pepper if you have a cold or flu - it irritates the inflamed mucous membranes of the respiratory tract and increases their swelling. As an alternative to cayenne pepper, ginger is suitable in winter: it relieves nausea and soothes the stomach, while warm ginger tea warms in January frosts.
20:190020:8
Corn
21:552In winter, fresh corn is extremely difficult to find. But if you still met it, most likely, these are the thawed remains of the last season - such corn is tough, tasteless and there are practically no useful substances left in it. Try replacing the corn with Brussels sprouts, which can be fried or baked in the oven.
