22 Feb Keep food in order to make your meal any more delicious
Raw foods are considered more useful and richer in vitamins, minerals, enzymes and other phytonutrients. But the capacity of different people for raw food is different. This applies to young children and babies who still have a delicate gastrointestinal tract, also for the sick and the elderly. All of them can not cope with many raw foods.
Raw foods contain more fiber that feeds intestinal bacteria and improves intestinal motility, but is hard to digest, and also contains anti-natriuretics. For babies feeding during the first months it is good for vegetables and fruits to be heat-treated – steam for better acceptance. Only bananas and avocados are an exception, they can also be raw.
Gradually, more raw fruits and vegetables can be added with the feed. Green leafy vegetables such as spinach, nettle, kale and others are good. be heat treated for a few minutes to neutralize the oxalates. Both grain and bean foods are pre-soaked and well cooked.
The most conservative way of cooking is steam cooking in a special appliance or in a saucepan with a steam-cooking basket. You can also use boiling and baking when steaming is not good, but avoid frying. Other gentle ways are the use of a slow cooking and dehydrator.
Observe good hygiene when cooking at home. Wash the products with running water thoroughly. Use different cutting boards for vegetables and meat to avoid bacteria transfer.
Keep food in glass containers in the refrigerator instead of in plastic. This is important because plastics contain ingredients that play a role in cancerous formations. This also applies to plastic bottles, instead use glass.
The best option is to cook regularly and the food is fresh, but if you do not have the possibility of freezing it is a good way to preserve the quality of the food. Do not reheat one meal more than once.
At the beginning of the feed, you can freeze the baby puree from a variety of vegetables into small pots so that only a small amount of water can be warmed up. You can use vacuum for multi-ingredient dishes – soups, stews, etc. The hot food is poured into jars on a screw, then the jars are turned upside down and allowed to cool. The caps are then vacuumed and stored for storage in the freezer compartment or freezer.
Keep in mind that when the cooked food is cooled, microorganisms develop into it. The slower the cooling, the more bacteria are formed. Therefore, it is better to use shock cooling in ice water or to feed the food outdoors in the winter, and can be spilled in smaller containers to speed up the process.
Thawing is the same as slower more germs develop. Therefore, defrost with hot water or in the oven rather than at room temperature. Avoid using a microwave oven, b.c. has negative health effects.