Life of the woman

At first — fresh
While vegetables and fruit fresh, transform them in freshi. Only 300—400 g svezheotzhatogo juice from any gifts of the nature completely will cover our daily requirement for vitamins. That all useful substances it is better us-voilis, juice is better for drinking on an empty stomach in first half of day. Vegetables and fruit with a soft consistence (grapes, tomatoes, a peach, a water-melon) in a blender to crush it is not necessary — they will easily give all valuable at a usual chewing.

Shrinkage and spillage
Drying — the most unpretentious way of preservation of vitamins at which useful substances "do not leave" vegetables, fruit and greens even after some years. How correctly to dry? If on a paper under the sun the majority of vitamins "will burn down" there are only 20 %. Is better to put products in a dry cardboard box (the cardboard absorbs a moisture), and over it to include a desk lamp and the fan. The temperature in a box should be 40—50 S.Ispolzovat «a strategic reserve» it is possible at any time year, preparing from it vzvary, pies, baked puddings, but is better to eat dried fruits in their "protogenic" kind.

Sweet-presladky
Many wrongly consider, that the berries ground with sugar keep all vitamins. It is far not so — as a result of their retyranny collapses to 30 % of valuable substances, though the remained 70 % — too fine feed. A problem in other: the considerable quantity of sugar which in this case acts as powerful preservative, overloads a product with glucose and calories. That preparations did not spoil, put in them not less than 60 % of sugar and store exclusively at minus temperature.

Kvashnja kvashnej
Kvashenie — one of the most sparing ways of preparation of products for the future at which ascorbic acid remains more than on 70 %. As show researches, in the lactic environment vitamin C passes in legkousvojaemuju the form. And as askorbinka — water-soluble vitamin, most of all it in a brine. So to wash out kvashennuju cabbage, cucumbers and other vegetables it is not necessary is reduces the maintenance in them of vitamin C in 6—8 times.

Freezing
Freezing gives the chance to keep in products more than 90 % of biologically active substances and vitamins. But under condition of observance some rules. To freeze it is necessary quickly (for this purpose in freezing chambers there are corresponding modes) and such portions, which you then use completely. Repeatedly to put in a freezer thawed products it is impossible: it reduces quantity of active substances to a minimum. It is necessary to work, but the frozen products will remain till the spring.