sour and salty Recipe
VicentaLakin
Nutritional researchers believe that those vegetables that can be eaten are best eaten; those that cannot be eaten should not be too well cooked to minimize vitamin loss. The main reason is that while fresh vegetables, fruits, bacteria, etc. are cooking, their vitamins, inorganic salt, and certain anti-cancer factors can be lost to varying degrees, as well as severe damage to various biologically active substances, including anti-cancer substances. It is only when eaten alive that they are able to reach human mucous cells more effectively and thus function better. The nutrient content of raw vegetables is not only much greater than that of cooked food, but also has the effect of preventing the malformation of upper skin cells, thus disrupting the association of carcinogens with host cells。
