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Food is most nutritious at the point of harvest. After that, fresh produce starts degrading.
Once picked, that fruit or veg is using its own nutrients to keep its cells alive. Vitamin C fou...
Refrigeration slows down the process of nutrition degradation. The nutritional loss varies from product to product.
Spinach loses 100% of its vitamin C content in seven days at room temperature and 75% if refrigerated. Carrots lose 27% of their vitamin C content when stored at room temperature for a week.
However, when vegetables are frozen, including spinach, they lose significantly less vitamin C, because freezing pauses the process of oxidization.
As soon as produce is harvested, it's a nutritional race against time.
Frozen produce has one problem: before it's frozen, it's blanched - heating food up for a few minutes at high temperatures to inactivate enzymes that degrade texture and color. Blanching also reduces nutrient content.
Eating healthy food is almost always also the best for the environment.
Researchers say poor diets seriously harm people and the planet. Foods such as fruit, vegetables, beans, and whol...
Global ill-health costs from diabetes alone are similar to the total value of farming in the global economy.
Producing a reasonable guideline for a healthy and sustainable diet would put the world and its people in a much better place.