האם ירקות ופירות הנחתכים

האם ירקות ופירות הנחתכים (נקצצים בבלנדר) עם להב ממתכת, כמות הוויטמינים בהם קטנה יותר? או, האם מגע מתכת הורס את הוויטמינים?

tamir שלום!
קודם כל, מי שנפגע הוא הלהב, שאם אינו עשוי לפחות מפלדת אל חלד, הוא ישנה את צבעו עקב המגע עם הירקות והפירות.ראה/י:
http://www.asianonlinerecipes.com/asian_kitchen/the_parts_of_a_knife.php

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גם המזון ישנה את צבעו אם לא תשתמש בסכין מפלדת אל חלד.

Nutrition Notes:
When buying a new knife it should have a high-quality blade.
Most of the good quality knives are made from high-carbon
stainless steel, which has both carbon steel and stainless steel.
Carbon steel sharpens easily. Stainless steel stays sharp longer
and does not stain or discolor the food. Three

http://virtual.clemson.edu/groups/eatwell/pdf/ckbk/BeefSkillet.pdf

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ולסיכום:
Step 5, Cooking procedures.
Stainless steel (magnetic-type) and Pyrex cookware are the best. Do not use teflon or aluminum pots and utensils. Aluminum reacts with food, especially acid foods, and elemental aluminum will react with digestive enzymes to deactivate them. Chronic aluminum poisoning is also implicated in Alzheimers disease and other degenerative CNS diseases. Teflon is susceptible to release of fluorinated hydrocarbons, especially if it is overheated or damaged.

Best cooking methods: bake, steam, or simmer. High temperatures damage food; avoid frying, stir-frying, barbecue.

Avoid using microwave ovens; each year new evidence is discovered of some new health hazard related to both the direct radiation exposure from them and the consuming of food cooked in microwaves. The chemical structure of the food is altered much more than in conventional cooking, and microwave heating has been shown to change cis-fatty acids to the toxic trans-fatty acid configuration, like those found in margarine.

http://www.rmhiherbal.org/a/e.foodinfo.html#cook

בברכה,
זיו

התשובה ניתנה על ידי זיו נבון מצוות מידעני KOL

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