Cooking evil or ingesting certain excess food eliminates the properties of some of its nutrients. See what (not) to do to take full advantage of eating
Often inadvertently, we have behaviors which we believe are correct and that, after all, are not. With regard to power, this happens more often than at the outset might think. The warning was given by the Eroski Foundation, cooperative Spanish consumption, which identifies five advice to disable anti-nutritive substances of many foods:
The spinach and chard are rich in oxalates which, when mixed with the milk calcium (bechamel sauce, for example), form insoluble salts, limiting its absorption. When preparing a vegetable lasagne, for example, prefer soy cream.
Preparing a shake of any milk product with strawberries, apricot, cherry, plum or kiwi, which also contain oxalates, also hinders the absorption of beneficial substances in the body. Use water before turning the juice hit a natural fruit.
Phytates, present in whole grains, preventing a correct absorption of iron, so that the excess fiber can be harmful. To taste them with yogurt, reduce the amount of that food, adding pieces of fresh fruit to satisfy your hunger.
Sprouts, and turnips and soybeans contain substances that fix the iodine from food and prevent its absorption, encouraging problems like goiter, when taken in excess. Moderate consumption.
Tea, coffee, spinach, raisins and some fruits such as the pomegranate, the persimmon, quince and apple contain tannins that may alter the absorption of iron and protein. Avoid mixing them with meals.
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