Foods that should not be boiled or fried

This is true, but do not forget about the main thing, these products are 100% useful only in raw form. Some vegetables and fruits lose less wholesome vitamins, and some more.

From early childhood, we got used to the fact that every day we should eat vegetables and fruits in our diet. Even from the kindergarten, children begin to learn that the most necessary vitamins for the body are plant foods.

It’s no secret that vegetables and fruits are most valuable and useful to the body only in its raw form. About heat treatment, most vitamins disappear from these products, and we simply lose their sense in their use. Find out which vegetables and fruits lose their benefits more than others when cooking in this article.

Which products lose their beneficial properties more than others during heat treatment:


Beets are, first of all, an invaluable source of folic acid. However, all this value is lost at up to 30% if the beets are cooked until cooked.


Tomatoes contain a huge amount of magnesium and zinc, but if the vegetable has undergone heat treatment, then 90-100% of the benefit is lost.

Bell pepper

Sweet pepper is the vegetable with the highest content of vitamin C. This is good news, and the bad news is that even with minimal heat treatment it reduces its benefit by four times.


Raw garlic is rich in vitamins C, PP and group B and choline. If you cook or fry it, then you should not expect benefits from it.


With broccoli, everything is not so sad as with other products, but there is also something to think about. Raw broccoli contains vitamins C, PP and group B. When you heat it, you will lose about 40% of its benefits.


Raw ginger is also a storehouse of useful properties. It contains vitamins A, C, B1, B2. If you use ginger in the process of frying or cooking, you can forget about its benefits.

Raw meat is dangerous for dogs

Some dog owners choose raw meat for their pets as a healthier alternative to dry food and canned meats. Swedish researchers warn: raw meat products can be sources of dangerous bacteria. Scientists have analyzed 60 packages of frozen raw meat for dogs produced in Sweden, Norway, Finland, Germany and the UK.

Half contained bacteria in excess of the EU standard, as well as salmonella and campylobacter, a common cause of food poisoning. Eighteen samples were produced without hygiene standards. Bacteria can be transmitted to humans when meat enters kitchen surfaces or the owner plays with the dog immediately after eating. Young children and elderly people have weak immunity,

“This study confirms the concerns of veterinarians about the potential risk of raw meat to animals and human health,” said Danielle Dos Santos, associate vice president of the British Veterinary Association. “We advise each owner to consult a veterinarian first before giving the dog raw meat.”

If you decide to feed your dog raw meat, take some action. The authors of the study advise keeping the meat frozen until it is used, defrosting it in the refrigerator and not using common appliances and cutting boards to prepare food for the dog.

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