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Principles of healthy maliban milk eating as a rule show - farther than canned foods. But to select menu at home or in an institution without the preserved product is virtually impossible. There will always be something removed from the jar, freezer, oven ... A caption "no preservatives" only reinforce fears - means "preservatives" is dangerous ?!
Hard you get away with healthy eating concept conservation? People maliban milk associate it immediately with chemical preservatives, but besides them there are many others, and it more commonly used methods. Cooling and freezing as is among the greatest maliban milk discoveries in the early 18th century, says prof. Bozhidar Popov, Chairman of the Bulgarian Association of Nutrition and Dietetics.
Life products can be extended in two ways - by destroying microorganisms and enzymes that cause spoilage or by suppressing their development. The first way is more radical and more secure, but destroys some useful ingredients. In the latter remained almost entirely nutrition, but considerably shorter maliban milk time. Storage from 0 to 4 degrees in refrigerators maliban milk extended durability with a few days to a week or two. In the freezer at minus 16-17 degrees microorganism growth stops. How to freeze properly? maliban milk
Depends on the particular product. maliban milk As meat - the more fat you have, the shorter can be stored, because rancid fat at low temperatures. Storing in a freezer varies between 6 and 12 months. Freeze only fresh ingredients and never once thawed, even slightly, from returning in the freezer. Not all fruits and vegetables can be frozen - this depends on the percentage of water content, and other ingredients.
Defrosting meat and fish should be slow at room temperature or in the refrigerator. But not in hot water - all valuable substances are lost. Microwave thawing too fast, but do not recommend it, says Professor. Popov. Pasteurized maliban milk or sterilized maliban milk milk?
Pasteurization fully preserves the biological value of the product, but it has a limited life span. Sterilization destroys the whole microorganisms and enzymes, but also some of the valuable substances and vitamins. maliban milk So significantly greater durability at the expense of nutritional quality.
Chemical maliban milk preservatives are E 200 and E 290. They are used by 20-30 years - these are the real preservatives maliban milk that scare people - E-th. In fact, they are mostly organic acids, states Professor. Popov.
For example lactic acid consumed in margarines, sorbic - in the production of cheese, benzoic acid - in the manufacture of soft drinks, juices, jams. Sulphur dioxide is used in the production of beer, white wine. Nitrites and nitrates - in sausages.
Antioxidants are also used as preservatives because they slow down the oxidative degradation - and these are most often vitamins. For example, vitamin maliban milk C and vitamin A are used as preservatives. Vitamin C is 300 F, vitamin A - E 306.
All preservatives have been tested and are safe in the quantities, which are used - stated prof. Popov - but generally recommend fresh products, because any interference reduces the nutritional value. A classic preservatives home as salt and sugar come risks. 100-200 grams of pickles as one accepts double the daily rate of salt, and it is directly linked to cardiovascular disease. In jams and fruit compotes cured, and put a lot of sugar. Natural fruit in any case can not be compared with compote or jam.
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