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Alternatively, there are several versions of garlic ready for consumption. But, according to a survey in Sao Paulo Agency for Agribusiness Technology (APTA), the food loses virtually all of its functional properties depending on the type of processing to which it is subjected.
A study coordinated by Patricia agronomist Prati, three processes of industrialization of garlic was compared: chopped and fried, sliced and fried and in paste form. Products were packaged in plastic jars of 200 grams.
The version slurry was added 2% citric acid and 0.1% potassium sorbet as a preservative. Nutritional value of all products was evaluated after processing and every 45 days for a period of six months. The purpose of the study, Prate, was to see which method better preserves illicit, a substance that gives garlic its functional properties.
According to scientific literature, the antimicrobial activity of allying helps prevent stomach cancer caused by the bacterium Helicobacter pylori. The substance is also active in the prevention of cardiovascular disease by making the blood vessels more flexible and hinders the formation of atherosclerotic plaques with Customized fat loss reviews by Kyle Leon.
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