These tips will be handy.
Dried fruits are widely recognized as an alternative to sweets as most proper and healthy snack. But is it?
How to recognize proper and useful dried? Some of these dried fruits and berries can be dangerous. We will debunk some of the myths around this superfood and give advice on how to choose and prepare.
The dried fruits contains up to 80% sugars
Classic dried fruits, cooked for a long time under the sun — expensive pleasure. So most manufacturers uses a special chamber for drying, which forcibly removed from the fruit of the water (is dehydrogenated). This method allows to obtain a product much faster, but it adversely affects its appearance, and almost completely breaks down vitamins C and B.
To the dried fruits look attractive, they caramelicious sugar syrup. Most often it is done with pineapple, ginger, kiwi, mango. After this treatment you get is not a useful product, and the empty calories.
But a large amount of sugar is not the worst
Much worse than that, dried fruits are further treated by chemical drugs, which give them a beautiful color and prolong shelf life. For example, bananas are treated with phenols, and raisins with sulfur dioxide.
The secrets of choosing the right dried fruits
You see on the counter a beautiful miniature fresh fruit? This product is obtained by soaking in oil or glycerin, that is not only useful, but also dangerous. Remember that organic dried fruit does not look bright, he was wrinkled and completely dry, without a trace of moisture.
If the plum is a beautiful shade of coffee, it was scalded, killing all the vitamins.
Real raisin is brown and dried apricots — dark orange, not gold.
Be sure to smell the dried fruits, to exclude subtle notes of petrol or gas. You buy a boxed product? Marking E 220 say that he went through the treatment with sulfur dioxide, which has a negative effect on mucous membranes. Besides, this is a very strong allergen.
Before you can enjoy the dried fruit, soak it for half an hour in cold or lukewarm water.
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