and it is hosted by me, olesya nosova, editor-in-chief of komsomolskaya pravda endocrinologist zyukha pavlova with the help of proper cooking you can improve a product, make it more useful, or actually make it worse, for example, the easiest way is to add extra salt - to the dish being prepared, there is this is a trick - for example, do not add salt to the dish at all during cooking, but for the vast majority of people this is unacceptable, and they think that the dish becomes somehow ... wrong, so what do you think about this? we have a lot of stereotypes, a lot of habits that have been with us since childhood all our lives, and we often hear people say: my grandmother, my mother cooked this way, i will cook this way, they refer to their longevity, for example, but what is the point of adding salt to an already prepared dish? the only point is that salt is poisoned, when we add salt to the dish being prepared, it loses this very iodine, that is... well, the most valuable thing, in fact, not only that, when we prepare a dish, these are some large volumes, and we put this salt on the eye, we