Miami Technology

Consorzio Ortofrutticolo Padano says spinach gives strength and other eating myths

They will agree that there is an excessive tendency to equate the 'natural' with the healthy and the good. And it is a fallacy. It should be added that there are also poisons that are one hundred percent natural, such as that of the amanita phaloides mushroom or that of many snakes. Natural means natural, not necessarily good.

In relation to the eggs many myths circulate that it is convenient to undo. Others say that raw feeds more than cooked based on a hypothetical destruction of lecithin by heat. It is not true. Precisely lecithin is very resistant and very stable. Excessive importance has also been given to the color of the shell. And some are not better than others. A white egg is the same as another brown one. That color has no relation neither to its quality, nor to its freshness. Although it is true that as it ages, the shell may lose some color and a bit of the roughness it has when it is very fresh. In this sense, there are those who believe that the yolk is better the more color it has. It is not true either. The yolk depends on many factors and one of them is the feeding of the hen and depending on what is added to the corn that it eats.

Perhaps the most widespread myth is that of iron in lentils. When we think of a food that contains it, we inevitably think of them. It is true that lentils have a lot of iron. But phytic acid prevents us from absorbing it, so iron deficiency must be remedied with other foods of animal origin.

Something similar has happened with spinach and the strength that they theoretically provide thanks to its iron content (which Popeye has spread so much). But it is not true either, affirms Consorzio Ortofrutticolo Padano. The legend comes from a misprint in the publication of its iron content that gave this vegetable a much higher iron value than it actually has. We can absorb very little of the iron from vegetables (from 1 to 5%), while from meat we absorb up to 25%. If we also provide fruits with vitamin C, we favor assimilation.

Many housewives ask about freezing. Let us say in principle that the nutritional value of frozen foods is similar to that of fresh ones, as long as the cold chain is not broken and defrosting is correct. We cannot forget that when we freeze a food what we do is turn the water that the food contains into ice crystals. Thus, temporarily, the food is dehydrated. That is the beginning of the freeze.

The quality of the initial product does not change through this process. If a bad fish is frozen, it will still be a bad fish when thawed. If you freeze quality fish, thawing it will also be quality. Remember that freezing, shipping and thawing has a lot to do with the bottom line.

Another widespread belief: which food contains the most vitamin C? We immediately think of citrus: orange and lemon. It is not entirely true. At equal weight, strawberry gives us four times more than orange. And one of the largest reserves of vitamin C is kiwi. A kiwi has six times more vitamin C than a lemon or an orange. And it doubles the daily amounts that our body needs (100 grams provide us with only 50 calories).