There are water and fat soluble vitamins
Everyone takes vitamins differently
Only a healthy intestine can absorb vitamins
Water-soluble vitamins are lost when cooking
The longer food is stored, the more vitamins are lost
As you know, there are often large gaps between theory and reality. This is not only the case with raising children, it is also the case with healthy eating. Many recommendations for healthy eating are based on theoretical assumptions that have nothing to do with reality and everyday life. This article is to show you why many of these recommendations look different to us than to many other "nutrition experts"..
How much vitamin C is in an apple??
There are plenty of problems with the nutritional information used so often in food tables. If you have read our article about vitamin C in the vital substance lexicon, you have already got a hint of it. One of the most important problems is giving food averages.
Let’s look at an apple. That’s where it starts – which apple should we look at? There are more than 5000 different types of apple, and each one has its own characteristics and of course they all have different compositions. Old varieties often have significantly more vital substances than newly bred varieties. But they often don’t look so good, the old varieties. And that’s why they rarely find their way onto supermarket shelves. What we find there rarely has the content that is in the nutrient tables.
And then it goes on: how long is the apple stored, how is it prepared? Has it been cut for hours in the lunch box? All of these examples make vitamins dwindle, for example. And that applies to every fruit and vegetable. Long storage, boiling or cutting and then letting it stand for a long time is poison for the vitamin content. Therefore, it is best to always buy fresh ingredients fresh and leave them alone until you want to eat them.
Even children of at least 2/1/2 or 3 are able to bite whole carrots, bite into an apple or peel a manderine themselves.
What arrives in our cells?
The next issue that questions the value of such theoretical tables is even more important. The question is, how much of what we put in actually reaches our cells after digestion? So where the many health substances should do their work.
And here there are huge gaps between theory and practice. Here is our popular whole grain an eloquent example. While it contains plenty of healthy nutrients like zinc and B vitamins, unfortunately we don’t have a digestive system that can process grains. And so nothing of the many good contents of the grain in our cells arrives.
Also protein as an example. Vegetable protein is only really well absorbed if you combine it with animal protein. For example potatoes with curd cheese, or legumes with fish etc.
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