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Strong and youthful citizens 20 years as stopped frying, cooking and baking potatoes
Good old potatoes are an integral part of our diet. It’s on almost every table, and it’s hard to find someone who doesn’t love it. It takes great willpower to resist seductive starchy tubers.
All chefs of the world respect the potato for its versatility and simplicity in cooking. Potatoes boiled, potatoes fried, potatoPotatoes baked in uniform... Same potatoes and so many variations!
DepositPhotos
It is said that potatoes are the second bread, and it is important to include it in the diet more often. Unfortunately, the evidence suggests otherwise: potatoConsuming it three times a week can increase blood pressure, lead to severe poisoning and even kill. Let’s see how your favorite product can be damaged and why.
Let’s talk about the most important ingredient – starch, which makes potatoes harmful, albeit nourishing product.
Potatoes contain 70-80% starch and almost no protein, fat and fiber. Just so assimilate starch the human body is not able, for this there must be a huge number of chemical reactions to convert the most complex starch into simple digestible sugars. This time-consuming process takes a lot of time - from 2 to 4 hours. For the transformation of starch, the body spends a huge amount of energy and biologically active substances (enzymes, vitamins of group B, PP, C, etc.).
Without the necessary amount of vitamins and trace elements, starch is practically not absorbed: it ferments, rots, poisons the body, clogs the capillary network.
DepositPhotos
Boiled potatoes When starch interacts with hot water, a viscous thick mass is formed, in other words, a kleister. Now imagine this cluster in the gastrointestinal tract gluing, clogging the suction microscopic villi of the duodenum and the lower parts of the small intestine, turning off their digestive work. This is why vitamins and micronutrients are so poorly absorbed.
In addition, starch almost completely inhibits the digestibility of iodine. And this, as we know, leads to many diseases up to cancer. But the most specific ailment is hypothyroidism - insufficient function of the thyroid gland. The reason lies in the contamination of the connective tissue with starch and the proliferation of the thyroid itself.
In the large intestine, this mass of starch, dehydrated, sticks to the walls of the large intestine, forming perennial deposits - stool stones. They block the work of those organs that provide nutrients to a certain area of absorption in the large intestine. Because of this, the organs get sick and atrophy. Violated microflora and acidity of the large intestine, the ability to produce essential amino acids.
Bake potatoes Diabetic, hold on! Baked potatoes cause severe harm to your fragile health. Glycemic index This dish is 95. This is higher than sugar and honey combined. That is, almost instantly baked potatoes increase the sugar content to the maximum possible. Excess sugar triggers the process of fat accumulation in tissues - this is how the body regulates the amount of glucose.
Potatoes have a low calorie content. Densely eating baked potatoes and experiencing full satiety, in an hour you will again feel hungry. Then more and more. At the same time, body weight increases significantly.
DepositPhotos
Robert Kiyosaki, the world-renowned businessman and bestselling author of Rich Dad Poor Dad, once said, “French fries kill more people than guns and sharks, but no one is afraid of french fries.” I got it right, 'cause fried This is the most cruel way to destroy the body.
In the frying process potatoes It changes; it evaporates moisture and is replaced by fat. From this, the calorie content of the initially non-calorie product begins to increase and often exceeds 400 kcal. Immediately absorbed, all this fat is under the skin.
Trans fats produced by heating the oil increase the risk of cancer. They harm the heart, blood vessels, stomach, intestines, liver, worsen the sexual health of men and women. This is one of the most dangerous substances in food, which are considered by the WHO as the real killers.
DepositPhotos
Green potatoes belong to the nightshade family, as well as tomatoes, eggplant, pepper and tobacco. Historical sources say that the ancient Romans used nightshade in the preparation of poison for their enemies.
Green potatoes - he's a ruthless killer. The tubers lying in the light turn green, they accumulate the strongest poison - solanine. Especially a lot of it in sprouted potatoes, so eating it is not recommended. But if it so happened that the use of such potatoes can not be avoided, the white stems need not only to be extracted, but also to cut the area as deep as possible in the place of their germination.
In large doses, solanine destroys blood red blood cells and depresses the central nervous system. To earn poisoning enough to eat 20 mg of solanine contained in green potatoes, especially sprouted. The entry of solanine into the body causes dehydration, fever, seizures. For a weakened organism, this can be fatal. No heat treatment can neutralize the toxin.
679448
In defense of the potato, perhaps, it is worth saying that its reputation is spoiled by people who misuse it. Potato properties They become a problem for those who eat dishes from the root vegetable in large portions. On the other hand, the Irish, Belarusians, Ukrainians have been living on starchy vegetables for hundreds of years and remain in good health.
There is a difference between people for whom potatoes are the main source of nutrition and those who occasionally supplement their diet. We eat more and move less than our ancestors. Therefore, our need for starchy foods and energy is much lower.
DepositPhotos
There is nothing wrong with eating baked, fried or boiled potatoes once a week. Just keep in mind that frying potatoes is very different from other types of cooking. The dangers of fried potatoes are already legends. If you want something starchy, dilute the menu with zucchini, legumes, whole grain products. This way you will get much more benefit and energy than from a dish consisting entirely of potatoes.
How often do you eat potatoes? Do you carefully dispose of sprouted stems? We await your comments!
All chefs of the world respect the potato for its versatility and simplicity in cooking. Potatoes boiled, potatoes fried, potatoPotatoes baked in uniform... Same potatoes and so many variations!
DepositPhotos
It is said that potatoes are the second bread, and it is important to include it in the diet more often. Unfortunately, the evidence suggests otherwise: potatoConsuming it three times a week can increase blood pressure, lead to severe poisoning and even kill. Let’s see how your favorite product can be damaged and why.
Let’s talk about the most important ingredient – starch, which makes potatoes harmful, albeit nourishing product.
Potatoes contain 70-80% starch and almost no protein, fat and fiber. Just so assimilate starch the human body is not able, for this there must be a huge number of chemical reactions to convert the most complex starch into simple digestible sugars. This time-consuming process takes a lot of time - from 2 to 4 hours. For the transformation of starch, the body spends a huge amount of energy and biologically active substances (enzymes, vitamins of group B, PP, C, etc.).
Without the necessary amount of vitamins and trace elements, starch is practically not absorbed: it ferments, rots, poisons the body, clogs the capillary network.
DepositPhotos
Boiled potatoes When starch interacts with hot water, a viscous thick mass is formed, in other words, a kleister. Now imagine this cluster in the gastrointestinal tract gluing, clogging the suction microscopic villi of the duodenum and the lower parts of the small intestine, turning off their digestive work. This is why vitamins and micronutrients are so poorly absorbed.
In addition, starch almost completely inhibits the digestibility of iodine. And this, as we know, leads to many diseases up to cancer. But the most specific ailment is hypothyroidism - insufficient function of the thyroid gland. The reason lies in the contamination of the connective tissue with starch and the proliferation of the thyroid itself.
In the large intestine, this mass of starch, dehydrated, sticks to the walls of the large intestine, forming perennial deposits - stool stones. They block the work of those organs that provide nutrients to a certain area of absorption in the large intestine. Because of this, the organs get sick and atrophy. Violated microflora and acidity of the large intestine, the ability to produce essential amino acids.
Bake potatoes Diabetic, hold on! Baked potatoes cause severe harm to your fragile health. Glycemic index This dish is 95. This is higher than sugar and honey combined. That is, almost instantly baked potatoes increase the sugar content to the maximum possible. Excess sugar triggers the process of fat accumulation in tissues - this is how the body regulates the amount of glucose.
Potatoes have a low calorie content. Densely eating baked potatoes and experiencing full satiety, in an hour you will again feel hungry. Then more and more. At the same time, body weight increases significantly.
DepositPhotos
Robert Kiyosaki, the world-renowned businessman and bestselling author of Rich Dad Poor Dad, once said, “French fries kill more people than guns and sharks, but no one is afraid of french fries.” I got it right, 'cause fried This is the most cruel way to destroy the body.
In the frying process potatoes It changes; it evaporates moisture and is replaced by fat. From this, the calorie content of the initially non-calorie product begins to increase and often exceeds 400 kcal. Immediately absorbed, all this fat is under the skin.
Trans fats produced by heating the oil increase the risk of cancer. They harm the heart, blood vessels, stomach, intestines, liver, worsen the sexual health of men and women. This is one of the most dangerous substances in food, which are considered by the WHO as the real killers.
DepositPhotos
Green potatoes belong to the nightshade family, as well as tomatoes, eggplant, pepper and tobacco. Historical sources say that the ancient Romans used nightshade in the preparation of poison for their enemies.
Green potatoes - he's a ruthless killer. The tubers lying in the light turn green, they accumulate the strongest poison - solanine. Especially a lot of it in sprouted potatoes, so eating it is not recommended. But if it so happened that the use of such potatoes can not be avoided, the white stems need not only to be extracted, but also to cut the area as deep as possible in the place of their germination.
In large doses, solanine destroys blood red blood cells and depresses the central nervous system. To earn poisoning enough to eat 20 mg of solanine contained in green potatoes, especially sprouted. The entry of solanine into the body causes dehydration, fever, seizures. For a weakened organism, this can be fatal. No heat treatment can neutralize the toxin.
679448
In defense of the potato, perhaps, it is worth saying that its reputation is spoiled by people who misuse it. Potato properties They become a problem for those who eat dishes from the root vegetable in large portions. On the other hand, the Irish, Belarusians, Ukrainians have been living on starchy vegetables for hundreds of years and remain in good health.
There is a difference between people for whom potatoes are the main source of nutrition and those who occasionally supplement their diet. We eat more and move less than our ancestors. Therefore, our need for starchy foods and energy is much lower.
DepositPhotos
There is nothing wrong with eating baked, fried or boiled potatoes once a week. Just keep in mind that frying potatoes is very different from other types of cooking. The dangers of fried potatoes are already legends. If you want something starchy, dilute the menu with zucchini, legumes, whole grain products. This way you will get much more benefit and energy than from a dish consisting entirely of potatoes.
How often do you eat potatoes? Do you carefully dispose of sprouted stems? We await your comments!
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