When buying tomato paste, it is good to pay attention to the outside of the can. The can should be undamaged and without traces of corrosion
10 doctor’s advice related to the use of food

1. Raw chicken liver is often microbiologically contaminated (unlike large pieces of meat). It is necessary to take precautions to make the prepared liver safe for use. It is best to cut into smaller pieces. Then bake such pieces until the pink liquid stops flowing out of the liver.
2. The best nutritional source of heme iron is offal (liver, heart, kidneys), red meat and egg yolks. Heme iron is the form of iron that is best retained and most utilized in the human body.
3. Arugula is most often used as a salad or addition to mixed salads due to the improvement of aroma and taste. It is most often used as a salad in the Mediterranean area, prepared with olive oil, vinegar, parmesan and mozzarella. Boiled or blanched arugula can also be used because it loses its bitterness with this method of preparation.
4. Smoked ham (turkey, chicken, pork) is a long-lasting dried meat product. It contains large amounts of salt, which is used in the canning process. That is why people with high blood pressure should consume these products in moderation.
5. Choosing yogurt made from skimmed milk, vegetable cream and non-caloric sweetener can reduce the energy value (of a dish or treat), the content of total fats and simple sugars. Thus, many desserts become acceptable to people with diabetes and fat metabolism disorders.
6. Industrially produced gelatin is in the form of pale yellow, tasteless powder, granules or sheets. Gelatin is a protein obtained by partial decomposition of collagen of animal origin. It melts after heating and mixing with the liquid, and upon cooling it becomes a gelatinous mass.
7. If you make your own homemade gnocchi dough, it is better to make a larger quantity. Cooked gnocchi in a tightly closed container can be kept in the fridge for 2 to 3 days. Cooked gnocchi can be divided into smaller portions and placed in the freezer where they can be kept for up to 3 months.
8. When buying tomato paste, it is good to pay attention to the outside of the can. The can should be undamaged and without traces of corrosion. Since tomatoes have a high acid content, they can cause corrosion in contact with metal and the consequent migration of lead from the packaging into the food.
9. Olive oil is valued because it contains an optimal ratio of essential fatty acids and vitamins that have a preventive effect on diseases of the heart and blood vessels. It reduces the risk of gastritis and stomach ulcers.
10. Chard is best when it is still young with delicate and thin light green leaves about 10 centimeters long. The petioles should be juicy and undamaged. Keep the unwashed leaves in the fridge for several days in plastic packaging. If the leaves are too large, it is better to blanch the Swiss chard and store it frozen until use. Here is a recipe with fish and Swiss chard. Salt the hake fillets and roll them in flour, then put them in a greased ovenproof dish and bake them covered in the oven. Fry the Swiss chard in a pan with a little oil and add diced potatoes. Simmer for 5 minutes and add salt and pepper. Take out the baked hake fillets, and in the same dish arrange the baked potatoes with swiss chard, peppers cut into rings and chopped parsley. Arrange the fillets over these ingredients. Pour wine over everything. Return the hake to the oven and bake for another 15 minutes.