Tip n°30 : Preservation methods

Not all PRESERVATION METHODS are the same. It seems that fresh 🍎 fruits 🍎 and 🥕 vegetables 🥕 are better 🧐. Yes, but... what is the time ⏱️ elapsed between picking, transport 🚚 and arrival in your store 🛒... not to mention the time ⏱️ that your vegetables spent on the stall often in the only light of neon lights ❓💡 ❓

Meanwhile, our dear fruits and vegetables, supposedly fresh 🤨 don't have much fresh left in fact... they had plenty of time to slowly but surely lose their vitamins and minerals 😢. This also applies to meat 🥩 and fish 🐟. Indeed, the longer the time ⌛⏳⌛ between the harvest of fruits / vegetables, the slaughter of meats, the fishing of fish and their consumption, the less honest will be the specific qualities of each food: vitamins and minerals in particular but also protein quality. And yes, it's not won 🤷. Hence the importance of supporting our small producers 👨 🌾👩 🌾👨 🌾.

Did you know that some fruits and vegetables keep better at room temperature: citrus fruits 🍊🍋 or tomatoes 🍅 for example, but also bananas 🍌, avocados 🥑, potatoes 🥔, garlic , shallots, onions , eggplant (bringelles) 🍆, peppers or squash (giraumon) 🎃, the same if you pick your tomatoes 🍅 before maturity. ✋ Note: do I need to remind you that it is important to regularly clean your fridge otherwise it's a real culture broth that will develop there 🤢 … hummmmm 😬, this makes me think that I should already clean mine more often 😜!!! Eating fresh is not always possible... so what to do ❓❓❓ There are several alternatives that are interesting:

The frozen ones! Their advantage is that they are prepared from really fresh raw materials 👍. And then sometimes, when you don't have time to prepare fresh vegetables, it's often useful to have some frozen vegetables on hand 👌. And... if you have a little quinoa, buckwheat or even rice in reserve, the result will only be better 👍👍👍! It is true that frozen contains less vitamins 💊 than fresh products. This content also varies according to the storage conditions at home. Put them as soon as possible in your freezer and check that it is set correctly: ❄️ -18°C ❄️. On the theme of the ⛄ freezer ⛄, a little reminder to avoid the risk of bacteria developing... I know you know 😉... but hey...

👉 Never put a hot product in the freezer 👉 Never refreeze thawed food unless it has been recooked 👉 In the event of a power outage 🔌 of more than 24 hours, the contents of the freezer are good for the trash 🚮 or for the compost 😫. And... if you want to freeze fresh vegetables, blanch them 🎛️ before (1 to 2 minutes in boiling water) to inactivate the enzyme responsible for vitamin degradation. And canned them then ❓❓❓ They have their advantage, that of preserving food for a looooong ⌛ period ⏳ thanks to packaging in a sealed container and heat treatment to destroy enzymes, micro-organisms and their toxins. Well, you understood the song 🎶: who says ♨️ heat ♨️ says destruction of germs and toxins of course... but also destruction of vitamins, especially B and C ☹️.

It's a bit like antibiotics that heal us but also destroy our intestinal flora 🤨. Well, preserves are good anyway 😄, they increase the digestibility of especially vegetable proteins 👉 for those who have a little trouble digesting 🤢 grains (legumes), it's a solution, year beyond the fact that they can often help out 😄🙄. A few words about pasteurization: it can be done at different temperatures 🌡️. FYI, when it says UHT, it means Ultra High Temperature 😱. As you will have understood, there are not many vitamins or minerals left 😱 … which means that for milk 🥛, fruit juices or even soups 🥣, these are often foods that are very poor in nutrients but high in calories 😶.

So yes, it's better to buy fresh, really fresh products rather than products that have gone through factories 🏭 and keep them in the fridge for the shortest time 👍. By way of example and to conclude, we can roughly say that the vitamin C content of vegetables: - Fresh and raw is 100% … with a lot of optimism 😆. - Fresh and cooked is 70 to 80% … it all depends on the cooking method 😉. - Frozen is 40-80% - Canned is 20-40% But, as for humans 👳👨🏽‍ 🧝🏿‍♂️, vegetables are all different: frozen broccoli 🥦 will have lost all their vitamin C 😭 while green beans, cauliflower, spinach or peas will retain 75 to 95% 😀.

Come on, a good weekend to all, and above all ✨✨✨ Miam la Vie ✨✨✨ yesterday, today and tomorrow ❗ See you next week for a last exchange before the holidays 🏖️ 🔆.

Docteur Sandra Stallaert 

Cabinet de Santé Holistique

Homéopathe - Nutritionniste

Consultation à distance