The negative aspect of preservation is not in the products themselves, but in the way, they are preserved. Winter is almost here, and housewives are doing their best to preserve food for the winter. However, not everyone knows that certain preservation options may not be the healthiest.
According to Oleg Shvets, almost all products can be preserved, but the method chosen is of great importance. The negative aspect of preservation is not in the products themselves, but in the way, they are preserved.
The nutritionist explained that if there is too much sugar in jam, jam, or compote, then their consumption will have negative consequences for the body. “By and large, such preservation makes confectionery out of fruits and berries. Their harmfulness is well known,” the expert says, according to Obozrevatel.
The situation is similar with salt – vegetable pickles contribute to high blood pressure, increasing the risk of heart attack and stroke. The expert recalled that there are many other ways to preserve vegetables and fruits for a long time and, at the same time, they retain almost 100% of the nutrients.