Cucumber juice, vitamin C less 80% First of all, even if it is juice that is consumed immediately after being squeezed, there will be a considerable portion of nutrients lost. This is because there are complex ultrastructures in the cells of fruits and vegetables. Just like a single unit, there will be a lot of rooms. Each room will perform its duties. The things put on it will be different and cannot be mixed together. For example, vitamin C must not meet with various oxidases, otherwise it will interact with each other. However, at the time of juicing, the blades rotating at high speed will destroy all the cells, and all of them are mixed together. In this way, vitamin C encounters a variety of oxidases and naturally suffers heavy losses. One of my students' experiments showed that the destruction rate of vitamin C was as high as 80% after cucumbers were juiced, and tomato and pakchoi had similar results. In addition to vitamin C, antioxidants such as flavonoids and anthocyanins also have varying degrees of loss. As for insoluble fiber, of course, it will not go into juice. Insoluble elements such as calcium are also retained in the slag. It is best to eat slag even when you drink juice. Heat before pressing to save nutrition Many people do not know that in the production of fruit and vegetable juices in commercial production, it is often necessary to blanch fruits and vegetables. In other words, it is necessary to slightly scald fruits and vegetables in boiling water to “kill†those oxidases, and let the organization slightly MS, and then juice. In this way, not only the loss of vitamins becomes smaller, the juice yield increases, but also the color of juice is bright and it is not easy to brown. Especially those vegetables that are not sour, such as carrots, vegetables, celery, and fresh sweet corn, must be hot and beaten. As for the satiety of whole vegetables and fruits, no juice can be preserved. Therefore, dieters still prefer to eat in a complete manner, and juicing is not an ideal choice. Fresh fruit juice can be stored for a maximum of one day If it has not been cooked hot, drink it immediately after juicing, and do not store it. It can be said that in every minute, the loss of vitamins and antioxidants are increasing. If the enzyme has been inactivated after boiling and cooking, then it should be possible to seal it temporarily in the refrigerator for one day. But pay attention to minimize the contact between juice and air, avoid oxidation browning. Hot boiled juice is very easy to brown. Browning does not mean that it is toxic and harmful, but it can still be consumed. It only shows that the polyphenols in the fruits and vegetables are oxidized in contact with oxygen, and the antioxidant effect will be reduced. At the same time, during the storage, the flavor will gradually change, losing the original fresh and delicious.
mainly from person to person through respiratory droplets. Respiratory droplets travel into the air when you cough, sneeze, talk, shout, or sing. These droplets can then land in the mouths or noses of people who are near you or they may breathe these droplets in.
Masks are a simple barrier to help prevent your respiratory droplets from reaching others. Studies show that masks reduce the spray of droplets when worn over the nose and mouth.
You should wear a mask, even if you do not feel sick. This is because several studies have found that people with COVID-19 who never develop symptoms (asymptomatic) and those who are not yet showing symptoms (pre-symptomatic) can still spread the virus to other people. Wearing a mask helps protect those around you, in case you are infected but not showing symptoms.
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