11 Food Products That We Have All Been Eating in a Wrong Way

We are paying much more attention to what ends up on our tables these days. The quality matters like it never did before. However, we often underestimate or ignore some facts about appropriate way of processing some kinds of food. Are you sure you prepare your asparagus, yoghurt, beans or strawberries properly? It might be the case that we process them badly and as a result we deprive them of their nutritional value. We have checked 11 products for you. See how you should actually handle them.

#1 Kiwi

11 Food Products That We Have All Been Eating in a Wrong Way
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Kiwi skin contain a lot of nutrients, including fibre, folic acid and vitamin E. Having one piece of golden kiwi with its skin increases the amount of fibre, vitamin E and folic acid by 50%, 32% and 34% respectively. As lots of people do not have enough of these in their diet, eating kiwi with the skin is a simple way to make up for it. Make sure you have a clean golden kiwi at home!

#2 Tomatoes

11 Food Products That We Have All Been Eating in a Wrong Way
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Tomatoes are one of the products that must be cooked to provide us with all the nutrients they have. Lycopene they contain prevents cancer and heart disease. That is why tomatoes should be heated to 90 degrees C.

#3 Asparagus

11 Food Products That We Have All Been Eating in a Wrong Way
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Even if you are really pressed for time, never cook your asparagus in a microwave. This cuts down the amount of vitamin C it contains as it dissolves in water. Ideally they should be steamed or fried so that they are crunchy.

#4 Strawberries

11 Food Products That We Have All Been Eating in a Wrong Way
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Just like other red fruit, strawberries are rich in fibre, antioxidants and vitamin C. As our bodies need these nutrients, it is worth remembering that strawberries shouldn’t be stored in pieces. Once they are cut, they get sensitive to light and oxygen and consequently lose the important nutrients.

#5 Bean

11 Food Products That We Have All Been Eating in a Wrong Way
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Dried bean contains antioxidants called phytates. They bind to vitamins and minerals in food products and as a result they are not absorbed by our bodies. It is a good idea therefore to leave beans in water for a night to eliminate the redundant substances.

#6 Linseeds

11 Food Products That We Have All Been Eating in a Wrong Way
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Linseeds contain fibre, omega-3 fatty acids, lignans and other nutrients which are precious for our bodies. However, our bodies can’t digest the seeds if we have them whole. That is why you need to crush them so that their properties are not lost.

#7 Black tea

11 Food Products That We Have All Been Eating in a Wrong Way
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Black tea is one the most common drinks all over the world. However, ways of serving it popular in a number of countries is really dangerous. You should never mix black tea with milk! Dairy products contain substances that inhibit positive properties of tea, so good for our cardiovascular system!

#8 Broccoli

11 Food Products That We Have All Been Eating in a Wrong Way
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Broccoli is one of the vegetables that ought to be eaten either raw, or steamed. When you cook or fry broccoli, it loses its vitamin C, chlorophyll, antioxidants, and anti-cancer substances, all of which are so critically important for us.

#9 Cucumbers

11 Food Products That We Have All Been Eating in a Wrong Way
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Due to high content of fibre, cucumbers should be eaten with skin. However, if you are not sure about the place of origin of the vegetable or you can’t wash it properly, you’d better peel it. This is how you can avoid consuming pesticides and bacteria.

#10 Yoghurt

11 Food Products That We Have All Been Eating in a Wrong Way
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The watery stuff that appears whenever the yoghurt remains open for some time contains protein and vitamin B12. That’s why if you see it, don’t worry. The yoghurt hasn’t gone bad. You can still have it. Just stir it well.

#11 Garlic

11 Food Products That We Have All Been Eating in a Wrong Way
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Garlic contains allicin, an anticancer enzyme which becomes even stronger once exposed to air. That is why garlic should be crushed and then left for at least 10 minutes before you add it to your dish.