July 19, 2022.
The information was prepared by Līga Ribkinska, communications director of “Repharm”.
The survey conducted by “Mēness Aptieka” and the research agency “Norstat” revealed that almost half of the surveyed Latvian residents in all age groups prepare stocks of healthy food products for the winter in different ways – moreover, both women and men are equally active. The most passionate creators of food stocks for the winter live in Vidzeme, who freeze, boil and preserve berries, fruits and other products, and also store as much of them fresh as possible.
In the survey, offering the opportunity to choose several answer options, it was found that the most popular method of preserving stocks of healthy food products for the winter is their freezing, and 49% of respondents chose this answer. Comparatively, this is the most popular method of building food stocks for the winter in Vidzeme – it was confirmed by 60% of the respondents, while in other regions 40-58% of the population deals with food freezing.
A slightly less popular method of preserving stocks of healthy food products for the winter is canning, pickling, cooking jams, which was approved by 41% of respondents. In order to store products for the winter in jars, etc. in hermetically sealed containers, more work and time must be invested, as well as additional resources, but this is how 43% of women and 39% of men think about the days before. The lowest interest in storing food in this way is in Riga, where only 31% of respondents answered affirmatively. On the other hand, in Vidzeme, 63% said that they preserve, pickle, and cook jams in order to provide themselves with healthy additional food products. Accordingly, 48% of respondents in Zemgale, 44% in Kurzeme, 42% in Latgale and 41% in Pieriga answered this way.
The answer of another 18% of respondents was that they prepare various stocks of fresh vegetables and fruits for storage, the most popular way of doing this is in Latgale – 29%, Vidzeme – 27% and Zemgale – 23%.
25% of the survey respondents do not stock up on healthy food products and do not plan to do so, and the youngest respondents aged 18-29 answered the most – 29%, and the least – 22% seniors aged 60-74. 8% indicated that currently they are not preparing food stocks in the mentioned ways, but they will do so by the autumn – this belief is mostly shared by Riga residents and 30-39-year-old respondents.
However, in general, interest in stocking up on healthy food products for the winter can be seen in all age groups.
“In the summer, we have ample opportunities to take in natural vitamins with food, but we will not accumulate their reserves for a long time. It is welcome if households also think about preparing fruits and vegetables for winter in the summer, because even though they will retain less vitamins in processed form, they are natural vitamins that are absorbed more fully by the body. For example, frozen products definitely retain more vitamins than heat-treated products! For those who use a balanced diet – regularly eat various fruits and vegetables in the summer, there is no need to take additional vitamins in the beginning of autumn, but everything depends on each person’s lifestyle. Those who play sports, work physically, also have a higher consumption of vitamins and must monitor the vitamin reserves in the body more diligently. There are vitamins whose reserves can be checked by analysis. My advice, if you feel fatigue or other signs of vitamin deficiency, visit a doctor for tests. Also, you should regularly take extra vitamin D, because an average of 50% of the world’s population is deficient in this vitamin, as well as fish oil, because we don’t consume enough fatty fish in our diet to get sufficient amounts of good fatty acids,” says Linda Fevraleva, pharmacist of “Mēnes Aptiekas”.
A representative population survey “Mēness aptieka” in cooperation with the research agency “Norstat” was conducted throughout Latvia in June 2022, surveying 1,001 residents aged 18 to 74.
Why is it worth preparing stocks of healthy food products for the winter?
Cooking jam – in terms of nutrients, jam and fresh fruit cannot be compared, because during cooking most of the vitamin C and other nutrients are lost, explains Anita Baumane, an expert invited by “Mēnes aptiekas” – a certified nutritionist at the Association of Health Centers. Although jams contain significant amounts of the soluble fiber pectin, which helps control blood cholesterol levels, this benefit is unfortunately outweighed by the high amount of sugar. But the simple sugars in jams provide quick energy when needed, especially for athletes. A tablespoon of “omites” jam with the morning porridge, and it will taste better for each of us – it can be added, but in moderation. The measure must be followed by everyone, whether overweight or not!
The two main preservation methods are pickling, usually in a vinegar solution, and pickling, a fermentation process facilitated by acid-producing bacteria.
Pickled vegetables – prepared with the addition of dill, for example – are stored in a brine that is strong enough to prevent the growth of non-curable bacteria, yet mild enough to allow the necessary lactic acid bacteria to develop. Sauerkraut is one of the few pickled foods. Sauerkraut is not only a great fermented product, but also a source of vitamin C, potassium and other nutrients. This delicious product contains enough salt, while the amount of salt intake is often increased by foods with which sauerkraut is eaten, such as sausages.
The downside of pickled and pickled foods – a diet high in pickled or pickled foods can increase your risk of stomach cancer. It is believed to be caused by the high amount of nitrates, so when buying in the store, you should look for sauerkraut to be as natural as possible – it does not have preservatives, since nitrates are often used in the canning solution to improve the taste and prevent the development of unwanted microorganisms. Vitamins A and C, beta-carotene and other antioxidants are thought to suppress the effects of nitrosamines, a compound that is converted from nitrates in the digestive process, so eating a variety of fresh fruits and vegetables can prevent the effects of canned foods.
Frozen products – When vegetables are frozen, the water in their composition crystallizes, which breaks the cell envelope and cell membrane, which causes the vegetables to become soft and lose nutrients. But this can be solved by blanching – dipping the vegetables in boiling water for a few seconds to deactivate the enzymes, then placing them in cold water to stop the cooking process. Before freezing, it would be recommended to dry it so that there is not too much water when freezing. Blanching also destroys bacteria without changing the color, taste and consistency of the product.
There is no doubt that fresh fruits, vegetables are considered a bomb of abundance of vitamins and minerals if they are eaten immediately after picking! Frozen fresh produce preserves nutrients such as vitamin C, provitamin A and total folate better. There is evidence, for example, that green peas lose about half of their vitamin C in the first 24 to 48 hours after picking. However, when comparing the nutritional value of eight fresh and frozen fruits, vegetables, and legumes (corn, broccoli, spinach, carrots, peas, green beans, strawberries, and blueberries), there is no consistent difference between fresh (not to be confused with fresh-from-the-bed) and frozen products. According to British scientists, green beans lose 45% of their nutritional value after 16 days, broccoli and cauliflower 25%, green peas 15%, carrots 10%.
Data found in the U.S. Nutrient Conservation Table confirms that, in most cases, frozen fruits and vegetables have more nutritional value than fresh because they are usually frozen immediately after harvest, thus not losing their nutritional value day by day.
Frozen fruits and vegetables, if kept at the proper freezer temperature, will retain minerals and vitamins. The temperature in the freezer should not exceed -18 degrees, so products can be stored for up to a year.
Not all vegetables are suitable for freezing:
Kohlrabi – the texture becomes unpleasantly soft after defrosting
Black radishes, radishes – will not taste good
Lettuce leaves, cucumbers, courgettes, onions, onions and garlic are better eaten fresh.
“Mēness aptieka” is the most loved and responsible brand in the pharmaceutical industry in Latvia. In the population survey, using a special internationally recognized methodology, Latvia’s most loved brand TOP “Mēness aptieka” won the first place in the pharmaceutical industry for the third year in a row.
“Mēness aptieka” is the most sustainable brand in the pharmaceutical industry in Latvia. This is evidenced by the latest results of the 2022 European Sustainable Brand Index (Sustainable Brand Index). For “Mēness aptieka” as a pharmacy brand available throughout Latvia, sustainability is an important indicator in the assessment of residents.
In 2022, “Mēnes aptieka” has received the certificate of the international program Best Places To Work (“Best Places To Work”), which is awarded for employee well-being indicators in the company.
www.menessaptieka.lv
Additional information: Līga Ribkinska, communication director of “Repharm”;
T. +371 22302996, [email protected]
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