The air is filled with the scent of flowers. Nature is waking up and we are waking up with her. And I want to start living again. And the sun smiles at us and we smile at the sun. Man in general is a solar being, which is why the winter period affects many of us so badly.. The lack of vitamins and sunlight leads to the fact that our body is weakened.. And in order for spring to give us only joy, with its arrival it is better to take care of your health.

It is in the spring that we most often hear this terrible word: " What is it? Lack of vitamins in the body - that's right. Avitaminosis leads to unpleasant consequences: rapid aging and weakening of the immune system.. The latter, in turn, increases the risk of diseases, a variety of. Fortunately, in a " Speaking of it, we rather mean a lack of vitamins in the body.. And it's very easy to prevent.. If you follow a number of simple rules, you can successfully get rid of all the signs of beriberi: loss of strength, fatigue, extreme irritability, weakness, drowsiness, decreased performance, frequent colds.

The very first remedy for beriberi is vitamins, which is natural. We need them all year round.. In the spring we need vitamins more than ever. Let's talk about them in more detail, learn more about the most important for us, about those whose lack in the body can lead to beriberi. So.

What vitamins do we need in springtime, and what foods contain them?

Vitamin C, ascorbic acid, the most important " Large quantities of it are found in the following products: citrus fruits, black currants, rose hips, greens, bell peppers, apples, sea buckthorn, strawberries and wild strawberries, sorrel, potatoes, cauliflower and white cabbage, legumes. It is very important to remember that vitamin C is destroyed during the boiling process, and it is practically not preserved even after drying.. Iron is also bad for him..

Vitamin D, calciferol, " It is produced in the skin in response to sunlight.. Found in: fish oil, caviar, egg yolk, red fish, liver, butter, sour cream, milk. This vitamin is resistant to elevated temperatures..

Vitamin A, retinol acetate (palmitate), " It is found in large quantities in the following foods: carrots, beets, nettles, pumpkins, tomatoes, red peppers, corn, apricots. When boiling, it does not collapse, although it is better not to expose it to prolonged temperature exposure..

Vitamin B1, thiamine, is responsible for the functioning of the nervous system and is involved in metabolism. It is produced by the intestinal microflora. True, not enough for us. Found in high amounts in the following foods: premium wheat flour, baked goods, buckwheat, rice, oats, rye, yeast, egg yolk, nuts, legumes, pork and beef.

Vitamin B2, riboflavin, " Found in high amounts in the following foods: yeast, cereals, fresh vegetables, eggs, milk, meat, fish. Please note that alkaline environment destroys this vitamin. It is also bad for ultraviolet rays..

Vitamin E, tocopherol, " The following foods contain a lot of this vitamin: vegetable oil, rose hips, yolk, green leaves of plants. Alkaline environment destroys it.

To keep vitamins in foods, you should follow some simple rules:.

Store food in a cool dark place.

Do not keep vegetables, fruits and herbs in water for a long time.

Do not expose food to excessive sunlight or artificial light during cooking.

Do not cut food in advance, do it only in the process of cooking.

If meat and fish are baked in foil, they will retain more vitamins..

The water in which the beans have been soaked also contains many vitamins, so it is better to use it during cooking..

Store sauerkraut, pickles in brine, under load.

Do not rinse sauerkraut in water before use.. Just squeeze out the brine.

Defrost meat at room temperature without placing it in water.

ten. Immerse vegetables for cooking in already boiling water and cover with a lid..

eleven. Don't stir food too often.

12. To prepare various dishes, use decoctions of vegetables. Ideal for this food waste, which we often just throw away: cabbage stalks.

13. The finished dish should be eaten immediately, trying not to store it..

fourteen. Minimize the period of heat treatment of cooked products.

Our daily menu in spring should be varied: vegetables, fruits, herbs, cereals, animal products. Variety is also necessary because there is simply no universal product in the world that would contain all the vitamins we need..

When buying fruits and vegetables, you should pay attention to their appearance.. The fruits must be strong, the greens are not wilted. Fruits and vegetables that have lain for a long time lose many vitamins.. In addition, we do not know in what conditions they were stored.. So it's best not to buy anything for the future, buy everything as needed.. Exceptions can be all kinds of cereals and long-term storage products..

In the process of cooking, many vitamins can be lost, try to prevent this by adhering to our rules..

For example, it is good to use fresh herbs immediately, while they are still “juicy”.. Since vitamin C is destroyed by boiling, it is better to add chopped parsley, dill, green onions in portions directly to a plate with borscht or soup, and not boil them in a saucepan. It is very good to put well-washed greens on the table as a vitamin addition to various dishes..

All kinds of salads, both vegetable and fruit, are best prepared before use.. If this is not possible, for example, guests are expected, and the table should be set for their arrival, try at least not to season the salads with salt, spices, butter or mayonnaise. Chopped vegetables are best covered with a lid on top and kept in the refrigerator, but at the highest temperature.. Or, preferably, in a dark and cool place - not cold.

Also, if for any reason an iron knife is kept at home, get rid of it immediately, because iron is the first enemy of vitamin C..

It is important to remember that one of the main vitamins, vitamin A, is poorly absorbed by the body without its supplement, vitamin E.. For example, many families eat grated carrots as a source of vitamin A.. sometimes with sugar. Consider that everything is in vain until a little vegetable oil, or sour cream or mayonnaise, is added to it..

So, we have already found out that in the spring, during the period of exacerbation of beriberi, it is very important to eat fresh vegetables, fruits and herbs.. Freshly squeezed fruit or vegetable juices are also good, such as orange, carrot, tomato, pumpkin juice..

In some juices, in particular, carrot, it is good to add a little honey..

Our favorite sauerkraut is very rich in vitamin C.. It is advisable to consume it within two to three hours after it is taken out of the brine.. In general, there is as much vitamin C in cabbage as in an orange..

Sprouted grains are recognized as the richest source of vitamins: wheat, peas, beans. Their content in sprouts increases several times.

Rosehip decoction is an excellent prevention of beriberi. Rosehip is not only a medicinal plant, it is also one of the richest sources of vitamins.. It contains vitamins: A, B2, E, C, P, K. At the same time, the last three are in such a large amount that only two rose hips provide the daily human need for these vitamins.. It is good to prepare a rosehip infusion as follows. Dry berries, well washed, are placed in a thermos and poured with boiling water.. Berries should be taken quite a bit, focusing on the size of the thermos. Let's say a few pieces per glass of water will be enough.

We hope that our advice will help many to restore the vital functions of the body during the period of spring vitamin deficiency.. Because in spring we should enjoy life together with nature blooming towards the sun.

And at the end of the topic, a video recipe for pickled pumpkin.

This unusual delicacy is overwhelmingly popular in Estonia, where pickled pumpkin is called “local pineapple”. Sweet, slightly sour, spicy pumpkin goes well with baked meat dishes.

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