Cooking without paying attention, losing all vitamins

Modern living and eating habits cause many people to be deficient in vitamins, which can have serious consequences for the body.

Let's see what are the causes of that shortage.

vitamins, vitamin deficiency, causes of vitamin deficiency, consequences of vitamin deficiency

Vitamins (mainly water-soluble vitamins) act as catalysts for biochemical reactions in the body, ensuring metabolism and energy release.

Fat-soluble vitamins mainly have the function of shaping and participating in the structure of tissues and organs in the body.

Vitamins are essential for the body. Vitamin deficiency will lead to dysfunction, structural and functional disorders, causing illness and possibly death.

The depletion of vitamins in food plants and animal products is due to current farming and animal husbandry methods.

Products that provide vitamins in vegetables, tubers, and fruits are currently grown in a way that focuses on quantity and less on quality: Vegetables grown for business purposes and at low prices are unsafe vegetables, easily contaminated with heavy metals, bacteria, pesticide residues, growth hormones, etc., which can cause acute and chronic poisoning.

Safe vegetables comply with regulations on fertilizers, pesticides, and growth stimulants. Although they meet safety standards according to GAP and VietGAP, they do not ensure quality in terms of vitamins and minerals due to the shortened growing period.

In addition, vitamins are easily destroyed by light, temperature, oxygen, air, PH, chemicals...

For example, vitamin C is easily decomposed by light, exposure to enzymes, metals, especially iron and copper, easily oxidized in alkaline environments, and easily lost over time.

Vegetables lose 95% of their vitamin C when cooked. Potatoes lose 15% per month of storage. Kale and kohlrabi lose all their vitamin C within the first few days. Orange juice loses vitamin C rapidly if exposed to light, uncorked, or left open.

Processing, cooking, and preservation also cause a great deal of vitamin decomposition. Vitamin B is lost on average 50%. Vitamin B5 (pantothenic acid) is lost 20-50%. Vitamin B8 (vitamin H, biotin) is lost 10-40%; Vitamin B6: 10-50%; Vitamin B9 (folic acid) up to 90%; Vitamin A, D are easily decomposed by light. Vitamin E is easily destroyed by oxidation; Water-soluble vitamins are easily damaged by processing, washing, and cooking.

Vitamins are mainly derived from different plants and animals with different contents. The demand for consuming foods from plants is decreasing, which is also the reason for daily vitamin deficiency.

In addition, the increasing trend of using and abusing antibiotics disrupts intestinal bacteria, limiting the synthesis of certain vitamins such as vitamin K.

Women today tend to wear tight sun-protective clothing when going outdoors, or are afraid to go outdoors, which is also a very high risk of vitamin deficiency.

Industrial foods, processed foods, and preserved foods are generally low in vitamins. The trend of using these foods is increasing and the portion of fresh vegetables and fruits is decreasing.

Vitamins do not produce energy, the body cannot synthesize and store vitamins. Each vitamin has a specific role in the body. Vitamins cannot replace each other. Therefore, vitamins must be supplemented through daily food.

According to Vietnamnet