To save calories and dietary fat, there are often alternatives to commonly used foods, for example cream can be partially replaced by milk. In contrast to whole milk, skimmed milk contains 90% less fat and 50% fewer calories, without any loss of protein. When roasting minced meat on a medium setting, there is no need to add oil, because the mince itself releases fat after a short time. Cold-pressed vegetable oil should not be heated, it has a lower smoke point, the oil starts smoking early and is destroyed. If fruits and vegetables are washed excessively, vitamins are also washed out. Lettuce may contain a lot of vitamins when harvested, but a large part of them can be lost through transportation, storage and washing. Canned water is often drained off and not used, and it contains water-soluble vitamins from the preserved food. Long preparation processes can lead to the breakdown of nutrients, so it is best to cook food as briefly and in as little water as possible. Vitamin C breaks down through light, contact with air and heating in temperature ranges of 65-85 ° C, but remains relatively stable at temperatures above or below. Other vitamins have their respective sensitivities, so that careful storage or, better still, quick consumption after the harvest is recommended. The body needs salt or sodium, but the average salt consumption usually significantly exceeds the recommended amounts, whereby too much salt can flood the body with liquid and affect the sense of taste.