It is quite a different story with commercially canned fruits and vegetables. The bleaching, blanching and chemical additives definitely affect the nutritional value. If I speak out against canned foods, it is because it so often happens that, just for the sake of convenience, factory-preserved foods are used when the meal could, with a little extra effort, consist of at least some fresh fruit or vegetables. Canned foods are served all too often in hospitals and sanatoriums. If sick people are to get well, they must have health-giving nourishment, which can be obtained at its maximum value only from fresh vegetables and fresh fruit. For this reason one should eat fresh foods as much as possible – fresh berries, fruit and vegetables – when they are in season. Eat your vegetables raw in salads and fruit in muesli or fruit salad. Any surplus that cannot be used this way should be preserved and bottled immediately, so that provision is made for the winter.
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