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.