Health Tips - Kalusugan mo

Base your diet on foods rich in carbohydrates. Most people do not eat enough foods such as bread, pasta, rice, other cereals and potatoes, besides carbohydrates, provides protein, vitamin B, iron and fiber. The bread and brown rice or other cereals also increase fiber intake.

It is very important to the variety in our diets because there is no food that contains all the essential nutrients for our body. Thus, each food contributes to our nutrition in a special way and each nutrient has specific functions in our body. To be healthy, your body needs all of them adequate.

Safe and healthy cooking techniques
We know that the heat of cooking destroys some nutrients from vegetables and vegetables, and the water diluted with vitamins and minerals. It is therefore important to consume raw vegetables at least once a day, besides which we cooked.

As far as possible, we must consume raw vegetables and natural fruits with their skin, not to lose nutrients.

The fruit is also better to eat raw and which permit, or peel your skin by washing thoroughly with plenty of water.

Dried beans (chickpeas, lentils, etc.) need to dip between 6 / 12 hours and cooked sufficiently to achieve a good texture and softness. It is always best to soak the beans in cold water, because if we do it in hot water can lose some of its vitamins.

On the eggs, take account of how fundamental the cook thoroughly. On the one hand, because they coagulate protein, making it easier to digest them. And secondly, and very important, because it destroys microorganisms like salmonella, which can cause severe swallowing-borne.

When using different types of meat (beef, chicken, lamb and pork) we know that there are raw meat of the animal microorganism that can cause food infections, and that the vast majority of them are destroyed by heat cooking. It is important to take this into account, as at present, is increasing the consumption of raw or undercooked meat (Carpaccio, Sushi, Kubbe oil, etc). Before cooking meat, can soften the connective tissue fibers giving a few strokes with a rolling pin.

Skim milk and nonfat yogurt, fresh are the lowest in saturated fat and cholesterol. In pasteurized milk have removed all pathogens and can alter almost all milk. This treatment ensures the preservation of milk for 48 hours, but must be kept cold.

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