Why do our eating habits differ so much?

      Why do our eating habits differ so much?

You must eat each food item appropriately if you want to absorb all of the nutrients it contains.

For instance, if you consume an egg that has been sufficiently boiled, the body will be able to fully digest it and absorb all of the nutrients. Eggs that are eaten uncooked without being boiled cannot be properly digested. The body does not completely absorb nutrients.

Some of the nutrients in greens, legumes, and vegetables are lost when they are cooked. During cooking, nutrients such as potassium, magnesium, sodium, calcium, and the water-soluble vitamins vitamin "C" and "B vitamins" (thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic acid, and cobalamin) as well as the fat-soluble vitamins vitamin A, D, E, and K are lost.

The majority of our food is cooked in water. The degree of water heating will determine whether or not the nutrients in the food are released. The amount of water that boils during poaching, simmering, and boiling varies. In this case, Cooking methods affect the nutritional value of the food.

 Only veggies provide our bodies with the massive amounts of vitamin "C" they need. However, a significant amount of vitamin A is released when vegetables are cooked in hot, boiling water.

. But a significant amount of vitamin "C" is released from the curries when veggies are cooked in water that is heated to a high boil. We receive less vitamin "C" when we eat it.

 Is it possible to eat vegetables raw and yet receive all the nutrients?

Time to eat! Carrots, cucumbers, tomatoes, onions, etc. are all edible. can not consume eggplant! even unable to eat potatoes! They must be cooked before consumption.

Fish pieces in broth provide us with a complete source of omega-3 fatty acids. The omega-3 fatty acid in fish is not completely available if it is fried or heated in a microwave.

Grilling is a method of heating used to prepare chicken flesh. With this technique, heat is generated from the ground up. With this technique, heat is generated from the ground up. At roadside eateries, grilling is visible from the outside.

 It tastes great when eaten. But along with the fat liquid that drains from the chicken, roughly 40% of the vitamin is lost.

Similar to how culinary items like meat might be prepared, broiling is a technique. With this technique, heat is generated from the top down. 40% of the nutrients in this situation are also lost or wasted. A substance known as "Polycyclic Aromatic Hydrocarbon" is added to the food preparation processes of grilling and broiling.  It is carcinogenic.

Fortunately, along with the fat that drains off the meat, this material also drains out.

We are not in danger if the fatty solution that runs down is diverted and thrown out. We put ourselves in danger if we take it again and combine it for flavor.

Microwave cooking is marginally superior. The food doesn't stay too long or get too hot because it cooks rapidly. As a result, some of the nutrients in such foods have been retained. The nutrients in garlic, mushrooms, and other immune-boosting foods are particularly well-preserved by microwave cooking.

"Paper Roast" Dosa is a popular dish. It is prepared using the "roasting" method. Dry heat is used to prepare it. Even so many dishes can be made by roasting, for vegetarians and non-vegetarians, the word "roast" conjures up dosa and mutton roast, respectively

When food is prepared using the "roasting" technique, there is no appreciable vitamin loss.

There are several baked goods, including buns, bread, cakes, biscuits, muffins, and puppies. The vitamins are not heavily removed from the food in this manner either.

Food items are placed in a long-handled pan with a handle (a "saucepan"), a little oil or butter is poured in, and the pan is then heated to a high temperature to fry the food. Food that is constantly stirred burns quickly.

 The nutrients do not leak out because it is not heated for an extended period of time and no water is added. During frying, fat-soluble vitamins are not released. Waste doesn't exist.

With a lot of oil and high heat, "Deep Frying" is carried out. When food is prepared in this manner, even a small amount will cause the dish to burn. That much oil will boil. It'll be really hot.

This technique produces well-cooked food. Additionally, the fat melts into it and mixes with the meal, enhancing the taste.

 When food is fried, the oil rapidly warms up, creating the toxin aldehyde. It causes cancer. Consequently, consuming fried food requires vigilance.

Steaming is the most effective cooking method. This method of preparation preserves all nutrients. **