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A recent scientific study has concluded that cutting spinach and putting it in juice or mixing it with milk is much better than cooking it.
The study, conducted by researchers at the Swedish University of Linchoping, indicates that cooking spinach causes the breakdown of antioxidants in them, reducing the body's use, according to the British newspaper "Daily Mail", and acts with the help of antioxidants to prevent the oxidation of other molecules and the repair of damaged cells. For free particles, the study showed that boiling spinach resulted in the destruction of vitamin Lutein, important for the health of the eyes and heart.
The researchers tested different methods of cooking spinach sold on the market, to determine the effect of cooking on the nutrients they contain, and measured lutein levels regularly.
They concluded that mixing raw cabbage leaves with dairy was far better than boiling green vegetables: if the juice was extracted from spinach leaves, the body would be able to absorb it more effectively vitamins, lutein.
"When spinach is cut into small pieces, a lot of lutein in the leaves is wasted," said co-author of the study, Rosanna Chung.
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