Cooking vegetables definitely not a stranger to my mother, because this activity as has become habit or routine every day. There are various ways of cooking vegetables, such as grilling, steaming, high pressure / presto, sauteing, cooking without water, and boil. Of course I know that when a vegetable is cooked FIRST TIME, then the result looks fresh, tasty, and also contains nutrients intact. But what happens when the vegetables are repeatedly reheated? Vegetables will appear withered, unappetizing, and reduced nutrient. The more frequently heated, the more nutrients are lost. Mothers choose which ones? Vegetables with repeated heating, or only once cooked?
Mother certainly all agree that something natural without heating process would be better for the body, because the nutritional quality will be maintained, so it is more easily absorbed. If vegetables are good is a natural vegetable that is not often heated, how to milk to Little? It turns out the same. The less the process of heating the milk will be more good for the body.
Mothers need to know that any growth must be qualified dairy products and meet international safety standards, including standards of nutritional content. But not much to discuss milk quality aspects of the growth of the production process. Single engineering process or a heating process is able to maintain the integrity of the natural nutrition of milk, making it more easily digested and absorbed by Little. Continue reading