How we spoil food during cooking and make it unhealthy – a nutritionist named the mistakes

Autumn is the best time to eat seasonal fruits and vegetables, which are the most useful and necessary for the body. Of course, they are best eaten raw to get enough vitamins and benefits. After all, most vegetables, berries, and fruits often lose their beneficial properties during heat treatment.

On Facebook, nutritionist Liudmyla Palamarchuk explained how to cook and eat vegetables, fruits, and berries to get the most out of them, and named the most dangerous ways of cooking that can make them not only unhealthy but also harmful.

Vegetables

The nutritionist noted that vegetables can be baked, but not fried.

"We appreciate vegetables for their fiber, minerals, vitamins, and dietary value. Enjoy fresh salads, vegetable soups, and stewed vegetables, bake them in the oven. But don't fry them, especially until they are brown, because instead of the benefits, you will get carcinogens and trans fats," Palamarchuk added.

Berries

Regarding berries, the expert said that they are a food concentrate and it is a real illusion to eat berries for the whole year.

"It is better to eat a handful of mixed berries every day during the season, and you can also freeze them so that you can eat them all year round without a break. But do not make compote!" the nutritionist added.

Fruits

As for fruits, the nutritionist warned that the norm is to eat 1-2 fruits a day, but no more, because they contain fructose, which in excess causes fatty degeneration of the liver and even high cholesterol.

Cereals

The nutritionist noted that cereals are valuable for their outer shell, as it contains fiber, which is valuable for our microbiota, as well as minerals and vitamins.

The expert added that you should not choose cereals with low nutritional value: semolina, instant cereals, balls, or couscous, because there is no value there.