We are searching data for your request:
Upon completion, a link will appear to access the found materials.
While for her bread was flour, water, sourdough or yeast and salt, they serve us in the bread guar gum, ascorbic acid, emulsifiers of various types, potato or apple fiber or malt extract (it gives the dark amber color to some baked goods). When choosing a product for yourself, pay attention to the composition, and it's best to find a real bakery near your home, baking traditional breads or have fun baker yourself. Good bread today is: flour (preferably wholemeal), water, salt, yeast or rye leaven.
There may be a smaller problem with vegetables, we can go to the market and buy seasonal vegetables or in the winter use the benefits of the pantry. The problem is ready prepared mixes, wrapped in transparent plastic boxes. Even when you are busy, not very advanced culinary - let them not tempt you. Why? Firstly, we do not know when the product was made, and secondly: vitamins are very sensitive and exposure to sunlight leads to significant losses. Well, but it's rather a topic about dinner.
Good vegetables today: pay attention to seasonality, the novelties in March are a product of chemistry not nature, let it not be strawberries or tomatoes in winter, reach primarily for regional products, avoid products ripening due to human interference such as bananas (these fruits are still picked green and then stored in the ripening room, where they can be treated with ethylene to accelerate maturation and obtain an attractive color).
Butter or Margarine?
Butter or margarine, that's the question? Although nutritionists and doctors spoke differently at different times, the answer from the great-grandmother's point of view is one thing: butter, just true without the addition of oil. This fat can provide us with vitamins in soluble fats. If you care about health, however, use it in small quantities, not in bulk. When looking for butter, look at the composition: min. 82% fat and no additives.
Sometimes flakes appear on our table, we prepare mixtures with the addition of dried fruits, grains and yogurt. If you do not prepare flakes yourself, make sure that they do not change the color of the milk. Those that change are rather highly processed and packed with refined sugar and chemical additives. Best cereal? Flaked cereal grains, i.e. instant spelled flakes.
What about yogurt? The best natural. What's in the composition? Milk and live bacteria cultures. And what can we find on the store shelf? Natural yogurts have unnecessary addition of powdered milk, thickening pectins, and additional milk proteins. For what? Don't ask me, it's far from healthy simple food.
However, the biggest problem are flavored yoghurts, which are best avoided, because the amount of ingredients used in their industrial production is simply amazing. What can we find in them apart from milk and bacterial cultures? First of all, sugar, condensed sweetened milk, pectin, xanthan gum, aromas, caramelized sugar syrup, strawberry powder, but also, e.g. in strawberry yogurt, black carrot juice. You may be surprised to read the labels. So if you are looking for yogurt for breakfast, choose natural yogurt containing milk and live bacterial cultures.
Time for meats. Let those who eat it think about its shape first, when it is still a lump in the store, because has anyone seen a pig with ham shaped like a wide cylinder? In each slice of sausage you can see either muscle fibers as in a decent piece of meat or round holes - air bubbles enclosed in substances supplementing the weight of the sausage block. Has anyone seen a pig with a teddy bear in the thigh?
Real sausage is made of more meat than it weighs, remember that when shopping. The next time you see the label made from 63% meat, you will know if you want it or not. Good sausage can only come from well-fed animals, so pay attention to the origin of the meat.
Remember to eat those products whose ingredients you can imagine raw or growing in nature.