That comes to an end more One year, we had a
together with you, the channel "Doctor in the neighborhood."
And today, traditionally, on the eve of the winter holidays,
I want to share small tricks that will help
avoid health problems these bright days.
And today we'll talk how to choose a delicious,
and most importantly, safe products for the holiday
table.
Hello my good!
"Previously, people have hunted for food, and now food hunts
the man "- say nutritionists.
To avoid trouble health, you need to learn
their right to choose, and for this you should know
how to check the freshness, the presence of harmful
components, as well as to comply with retention rules.
How to choose a quality meat.
Whatever you buy - beef, veal, pork or lamb,
have common characteristics, which is easy to understand,
a fresh product.
First of all, you need to pay attention to the color of both the
meat and fat.
For the meat of young animals characteristic pink color,
"Old" is usually dark red.
From the latter is unlikely to succeed tender and juicy dish.
Body fat in quality the product must be pure white.
What makes it more yellow and darker, the older the animal, the
tougher it will dish after cooking.
To check freshness the selected piece of the flesh
press your finger.
On pit fresh meat, which It appears after pressing,
quickly disappears.
Bird also be selected appearance.
Skin fresh and healthy poultry has the color of the
creamy white to yellow, it is smooth, moist, without
bruises and cuts.
The color depends on the diet and rocks and does not affect the
mouthfeel.
"Correct," the ends of bones There are only a pinkish-white.
If the bird is fresh, the fovea by pressing a finger
the flesh is quickly restored.
As well as in meat, age Birds can be determined
of fat bloom.
Dark yellow indicates that old hen.
The young bird is fat cream.
Important, and the timing of product.
Chilled carcass must be stored no more than 5 days.
Bird cut into pieces, - even less.
One of the most popular products used
for cooking for festive table
- birds' eggs.
They can be a source of very dangerous disease - Salmonellosis.
So when buying eggs we must look at both.
You can not buy eggs cracks in the shell:
through them during transport and a store inside the can
to get an infection.
To ensure maximum security, dirt and stubborn chicken
Litter on the shell carefully rinse once bring
Eggs home.
Do not forget to carefully wash your hands, even if you
just touch this product.
To determine the freshness of eggs There are several ways.
If you hear when shaken "Squishing" sounds mean,
airbag has a large and protein became watery.
This is a clear sign that the egg is not very fresh.
You can also break it down on a plate.
Fresh eggs have a high convex yolk, the retaining ring
of protein.
If the yolk is flat and the protein watery and flows,
the product begins to lose freshness and it should be in the near future
the time consumed in cooking.
The third way - to lower egg in a tall glass
water.
Very fresh eggs will to the bottom.
Eggs a week ago blunt end will be located
up.
If the egg floats on surface of the water, he does not
less than 3 weeks.
Its air chamber so big thing keeping
"Shell" afloat.
Finally, a dubious egg You can enlighten.
Fresh raw eggs skip shine.
And whatever they turned, the yolk will always be
exactly in the center.
yolk "wanders" In the old eggs.
By the way, the refrigerator door special cells
not the best place for egg storage.
Better without removing from the packaging, hide the eggs a little deeper,
where the temperature is lower.
A better place the eggs blunt ends up, so
like there is air camera.
Store eggs recommended apart from the strong-smelling
products and raw meat.
On the side wall of the refrigerator lay eggs, which
It planned to use In the next few days.
Red fish.
Keep red fish laid GOST at minus
temperature, but more often Just put it stores
shelves chilled products - where its habitual
seek and buyers.
When purchasing a note on the fat content of the fish - if
pieces of shiny, means We kept them at zero
temperature, due to which of them began to stand out
excess fat.
Check the reliability of the manufacturer Quality can be small
pieces that are reporting to the main cutting.
This is done in order to to bring the weight to the right
and fraud is not.
But they should be of a the same quality as all the fish
in the package: if the weight of a scolding due to scraps of skin
and bones, then the manufacturer not too scrupulous and
I could try to save on something else in the process
production or during transportation.
Salt - the main natural a preservative in the manufacture of
preserves red fish.
If its amount insufficient (for example,
in packages with malosolonoy fish), manufacturers will
to compensate for this additional preservatives.
So those who disliked product "chemistry", choose
You need a medium- or krepkosolenuyu fish.
Another fish, modest, which nevertheless always
It is on the table or in a salad just as a snack,
- salted herring.
When you select a package, pay attention to the appearance
Content: pieces of fish must be clean, whole,
maintain a good weight and not to fall apart.
In addition, herring should be usual steel-gray
color: the presence of mucus says that the fish could start
deteriorate, and notorious "Rust" on herring formed,
if the product is stale and fish oil started to oxidize.
Eat it, as a whole, is still possible, however, useful for the organism
it can not be called, in addition, it will affect the taste
quality.
Another indicator, the fish may be tainted,
- frothed brine or a large number of
seasonings.
In this case, most likely, herring processed
It is not very fresh and seasoned with spices to drown
taste and smell of stale fish.
Standard shelf life for salted herring - about
20 - 60 days.
So if a manufacturer It offers a "long-playing"
herring, it means fish processor I prepared using
preservatives.
Generally speaking, about any fresh fish, the eyes
she should be a bright, clean and more prominent,
belly - flat.
Submerged in a container fresh water fish immediately
It goes to the bottom.
Another indicator of freshness: the speed of extinction
fossa of pressure on fish finger.
In addition, fresh fish the meat is separated with difficulty
from the ribs and spine.
Caviar - ornament and pride New Year's table.
This product, in our time, quite an expensive, the
offensive will err with his choice.
To avoid this, when buying you should pay
attention to the appearance caviar - should not be in the bank
be plenty of fluids, eggs must retain its shape,
and their weight - be fairly dense and not slip on
extra side tank rollover.
The large number of juice can say,
that the eggs were frozen, to deliver to the place
processing.
Furthermore, in this case you overpay for the weight of the "water."
If you buy caviar in a sealed container and can not
to evaluate its appearance, look at the data
Manufacturer.
It is believed that the best Caviar - the one that was
made in the months of spawning.
Pink and chum salmon typically spawn in July, August and September.
Sockeye - in May-July.
Preference is to give products brought
traditional "fish" regions - Kamchatka and
Sakhalin.
We determine the quality of milk products.
Particular attention is worth devote shelf life.
The higher it is, the more the likelihood that you
buying a product manufactured not from natural ingredients.
For example, yogurt useful those whose shelf life
from 3-4 days to 3-4 weeks.
If it is more than a month, it yogurt is not as alive
beneficial bacteria in it no.
Sour cream should be a homogeneous mass
smooth white without sour smell, watery
bundles and hard lumps.
If the surface of sour cream there is a liquid, it means that the technology
preparation has been broken.
Cheese is often sold in already sliced, labeled
shopping label.
Learn about the real date production in this case
impossible.
So this product is better not buy sliced and
one piece.
Pre-need to carefully examine it: it
there should be no traces of mold and moisture, and the color and consistency
should be the same along the entire depth of the cut.
Even big-name supermarkets better to buy a piece of cheese,
rather than cutting.
Sometimes the product is forced allowed under the knife, trying to
hide rotten or dried up the edges.
And again, if the envelope of cheese unnatural - paraffin
or polyethylene film, - See that was not
cracks and cuts: through They can be fed with the product
dangerous microorganisms.
Cheese wisdom: the cheaper the cheese, the more likely
you bought margarine with leaven.
Already we bought a piece of cheese You do not understand that before
you?
Leave a slice of cheese on plate, at room
temperature of approximately 2 hours.
On cheese with palm oil perform water drops
- animal is "Not friends" with the plant.
If the palm is not involved product preparation
- cheese like oplavitsya, its surface be oily,
but with no drops.
With regard to butter oil, then it should not
be a drop of vegetable fat.
The present butter It is made only from the cream.
Best of all useful properties stored in a package
foil.
At room temperature quality butter
oil, becoming softer, does not lose its shape when
This act on his cut tiny droplets - in fact
the fat melts in the heat.
"Pig" may slip vegetables and fruit.
After all, when grown greenhouse, to accelerate
growth and maturation of the fruit, used shock doses
fertilizers.
With regard to the nitrates, they accumulate in vegetables
in certain places, that when cooking cut
or discarded.
The main repository of nitrates - peel.
The more nitrate, the it is thicker and coarser.
Do cucumbers and zucchini, except peel, nitrates accumulate
and stalk.
In cucumber can navigate on the spikes.
If they are soft and thin, fertilizers not addicted
and can restrict removing the stalk.
Qualitative cucumbers solid and elastic, evenly colored,
with light and without stem dark spots on the tips.
In tomato and pepper More in the "vicinity" of all nitrates
peduncle.
Determine the "nitrate" tomato can and mind
inside: a cluster of harmful agents say white flesh
and white streaks.
If this vegetable and inside and outside the bright red,
then most likely, the level of nitrates is not exceeded.
In cabbage nitrates focused in the upper leaves and cobs.
Buying it, feel head - it should be firm,
and the base sheet at cobs should not be thick.
In any case, the upper leaves and cobs when
cooking should be discarded.
At the green onions and greens most of the nitrate - roots.
In onion head should be solid, husks
- dry, golden color without spots.
Potato harmful substances usually targeted by the peel,
we always cut off.
If we cook potatoes in the "uniform", the majority
part of them goes into the broth.
When buying bulbs, please attention to their color.
If there are green spots, therefore, they have long lain
in the light, and because of improper storage was formed
a poisonous substance - solanine.
Beznitratny carrots always orange, without green
and yellow specks.
Moreover, large roots usually tastes fine,
nutrients in them It is also greater.
Ideally, it is desirable to buy not imported, but grown
near Mother gifts nature.
Imported vegetables and fruits often collect unripe
and "ripen" them artificially.
apple maturity can be determined, adding to cut several
drops of iodine solution.
Immature containing a lot of starch, immediately will be painted
blue.
If apple peel adhesive and slippery, and when you wash
hands on them is fat substance means fruit
that it is not corrupted during transportation, treated
paraffin or wax.
Paraffin is not washed off with water, therefore, it is necessary to cut off the peel.
No matter how we tried to choose fruits and vegetables fresher
and tastier, environmentally clean them, you can call
a stretch.
As well at home you can reduce the amount of
of harmful substances?
If in doubt as bought fruit and vegetables
you can try to reduce in which the level of
possible nitrate.
Add to cold water lemon juice or a little
sea salt and soak in this solution for 20 minutes
vegetables and fruits.
In addition, to secure fruit can brew.
During this process, from 40 to 85% of chemicals
in products, It goes into the water.
Her once the vegetables are ready, it is necessary
drain.
During frying eliminated only 10-15% of harmful substances.
However, no heat treatment does not relieve
the need to be sure wash vegetables and fruits like
before cooking, and before eating raw.
Well, in the end of today conversation I can not ignore
side of the main gastronomic clip New Year's table,
demanded the preparation like snacks, and hot,
- mayonnaise.
To him these days are warming even those who in the course of the year
He is trying to live a healthy Lifestyle.
Watch it here first all you need to fatness
- and remember, what, in fact, the role of the sauce should
Play menu.
If the plans of baking, then take the product better
thicker.
But suitable for salads and less dense (and, possibly,
less fatty) options.
By the way, the recent inspection "Roskachestva" showed
a sufficiently high level mayonnaise different brands.
However, always look on etiquette and check
time of manufacture, life Shelf.
Most mayonnaise today - a fairly short
expiration dates are often not more than a month.
So, they kept We should be on the cooling shelves
in stores and in the refrigerator - at home.
To buy the "right" and safe products,
We need to firmly grasp a few simple rules and always
be guided by them.
It is best to go for provisions in the large
shops and supermarkets, small shops and kiosks
- not the best place for shopping food.
It is dangerous to buy meat, fruits, vegetables, milk from
individuals selling outside the special places (in
yards, roadsides etc.).
At the recommended market buy only those products,
which are hand produced.
These are honey, pickles, jams.
It must be remembered that the market control product quality
not as strict as in store, and responsibility
for it below.
Profitable victual in the morning - this time it
fresh.
Before going to the store It is recommended
a detailed list and go Food on a full
stomach.
During the creation of this Video has been used
Information from sites: parents.ru and iz.ru.
Related links You can find in the description.
Let none that will not spoil You hold the upcoming
holidays!
Do not be ill!
Protect yourself and loved ones!
Put your fingers up!
subscribe to the channel "Doctor in the neighborhood" and,
It's over, do not forget to check our Public Social
Networks "in contact" and "classmates" where we share every day
with you the most useful news from the health world
and medicine!
Health to you!
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