OUR MEAL HABITS AND MATTERS TO BE CONSIDERED

• Seasonal vegetables and fruits should be consumed and they should be fresh;
• Vegetables and fruits should be eaten raw possibly;
• Vegetables and fruits should never be left in water for a long time;
• Otherwise, any soluble vitamins and minerals shall reduce;
• They should be eaten possibly without pealing their shells away;
• No deteriorated and decayed vegetables and fruits should be eaten;
• Aluminum containers, aluminum papers, enamel containers (coating products) and plastic containers used during cooking and service are harmful to health;
• Glass products, steel containers, tile and ceramic containers and earthenware (manufactured in high quality) are convenient for cooking and service; and
• Since pressure cookers apply to a temperature over 100°C, they destroy vitamins, minerals and proteins.

While cooking foods

• Vitamin, mineral and protein ratings of all foods are determined according to their raw state. But, they should be cooked and eaten;
• If they are cooked under inappropriate conditions, both these ratings may be reduced and the foods may cause harmful results instead benefits;
• If enzymes in some foods are deteriorated between 40°C and 80°C, vitamin C is destroyed completely at 60°C; and
• Oils cooked over 120°C never gain favor, but contrarily changes to carcinogenic agents.

Therefore;

• Foods should be cooked at a low temperature;
• If possible, they should be eaten without cooking;
• Shelled foods should never be eaten without peeling away;
• Unless it is compulsory, no pressure cookers should be used;
• During cooking, a sufficient amount of water should be used. Cooking water should not be disposed of (this water contains vitamins and minerals); and
• Best cooking is done on ember. But, it takes a long time.