Nutrition rules >>>> How to vitaminize food?

How to vitaminize food?

Not all seasons of the year allow you to have vitamins on your table, and fruits and vegetables available on the shelves contain little substances called vitamins, since vitamins and their analogues are very quickly destroyed even with the usual long-term maturation of fruits. And one can only dream of fresh green vitamin plants if there is no way to grow them on your site all year round.

But there is a technology of cooking with its subsequent enrichment with vitamin supplements. This technology of food fortification with vitamins is called "Vitaminization of food".

Usually, food products or ready-made meals are fortified in the food industry, initially transferring these food products to the category with a high content of vitamins and microelements. On the packages, they make notes about the increased content of one or another trace element or vitamin.

But a similar procedure for fortifying food can be done at home. How to vitaminize food at home on your own?

For these purposes, you will need vitamin and mineral supplements in the form of a powder (ascorbic acid powder, powder of calcium-containing preparations, powdered brewer's yeast with a group of B vitamins and the like), gelatin capsules (vitamin E, vitamin A in the form of oily capsule fillers, for example, Retinol, sea buckthorn oil and others), in the form of pharmacy fats (Fish oil) or in the form of tablets made by pressing dry herbal preparations (for example, iodine-containing tablets with algae).

Vitamins and some microelements are destroyed when food is heated above 80 degrees Celsius, therefore the enrichment of food and dishes prepared from them is carried out at the stage when the thermal processing of food is completed.

In compotes, jelly, teas, dairy drinks, cocktails, soups, liquid cereals, ready-made powder or tablets crushed into powder with dry herbal preparations containing vitamins or microelements are added to aspic, simply sprinkling and stirring the cooked dishes when they are already decomposed in portions (until the moment of complete cooling, but after a time after heating, when the temperature drops to 140-158 degrees in Fahrenheit).

Powder, crushed tablets and crushed capsules with fatty vitamin fillers are added to side dishes (vegetables, pasta, cereals, legumes) and cottage cheese, sprinkling them on portions of dishes and mixing them with the ingredients of the dish. Fat fillers of capsules and Fish oil are added drip (like sunflower oil) in daily doses or divide the entire daily dose by the number of meals per day.

It is very convenient to supplement salads with vitamins and microelements at the time of their cutting - sprinkle and drip the whole portion of the salad with vitamin and microelement additives at once. These additives not only enrich food, but also add flavor to salads. Vitamin and mineral supplements are especially suitable for salads from herbs, canned vegetables, eggs, meat, fish and seafood, playing the role of seasonings.

Meat, fish and seafood are fortified after the end of their preparation, sprinkling and dripping with a suitable set of vitamins and microelements.

It is convenient to fortify sauces and gravies to dishes by adding (dissolving in them) vitamin and mineral supplements at the stage when the temperature of the prepared sauce or gravy decreases. Baking, pastries, cakes, sweets, creams can be fortified at the stage of serving, adding vitamin and mineral ingredients and matching them to taste with the filling or dough composition.

You should take into account a number of features of the fortification of dishes:

Firstly, vitamins and microelements that are not compatible with each other are not added to the same dish at the same time. You can pre-read about the compatibility of specific vitamins and minerals.
Secondly, vitamins similar in taste are not added to vegetables and fruits. For example, if a salad is fortified with Ascorbic acid, then lemon or lime juice is not added to it. If the salad consists of citrus fruits, then it is not fortified with Ascorbic acid.

Several successful combinations of vitamin supplements and food ingredients:

Dairy products, lactic acid products with vitamins D and C, Calcium, Phosphorus;
Sour vegetables with vitamins A and E;
Meat, fish dishes and seafood with vitamins A and E, with Iodine;
Egg dishes with vitamins A and E, with Iodine.

Vitaminize food with doses of vitamins and microelements, not exceeding their daily norms indicated on the pharmaceutical packaging of the product, and correlated with age restrictions, as well as with a number of conditions of the body that do not imply excessive use of vitamins, for example, with cancer, pregnancy, hypervitaminosis and disorders metabolic processes in specific disease states.