The nutritionist gave tips on using greens when cooking

Nutritionist Alla Makarova dispelled myths about the heat treatment of greenery.

In an interview with Radio 1 on Thursday, April 2, the specialist noted that the main principle of a healthy diet is minimal heat treatment of greens. At the same time, you do not need to completely abandon cooking: it is only important to reduce the time and temperature, since vitamin C is destroyed by heating and contact with metal. According to her, it is better to add greens to dishes at the very end, warm up slightly and serve immediately.

Makarova emphasized that greens are not just a side dish, but an important element that helps to digest heavy food. It goes especially well with protein products such as meat, fish, eggs and cottage cheese.

The expert recommended adding greens to omelets, porridges (if they are dairy-free), sandwiches, and also using them in sauces, mixing with yogurt or sour cream. She added that bitter types of greens, such as arugula and celery, are good for the gallbladder, and their taste can be softened by combining with neutral foods or adding sourness, such as lemon juice, fruit or spinach.

On the same day, nutritionist coach Yuri Brabechan told how to adjust nutrition with the onset of heat in order to cope with fatigue and support the immune system. According to him, seasonal products, fermented dairy products, as well as fatty fish and fresh herbs should be added to the diet, writes RT.

On March 19, nutritionist and nutritionist Sofya Kovanova recommended that radishes, radishes and early greens such as spinach, arugula, and green onions be included in the spring diet. These foods are a good source of folate, vitamin C, and antioxidants that support the immune system and metabolism. 360.ru .

In February, nutritionist Anastasia Samoilova said that greens (parsley, dill, coriander, spinach, celery) contain large amounts of vitamins B, C, and K, necessary to boost immunity and improve skin quality.

Earlier, cardiologist-therapist Yaroslav Ashikhmin said that a number of foods, including greens, can lower blood pressure and reduce the risk of Parkinson's and Alzheimer's diseases. The expert considers the Mediterranean diet to be the most useful, since it includes a lot of vegetables, fruits, low-fat dairy products and fatty fish.

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