It seems incredible but the cooking water of cauliflower should never be thrown away for these reasons

It seems incredible but the cooking water of cauliflower should never be thrown away for these reasons
It seems incredible but the cooking water of cauliflower should never be thrown away for these reasons

One of the healthiest seasonal vegetables is undoubtedly cauliflower, with countless beneficial properties for the body in the face of very few calories.

This is why it is also one of the most loved vegetables by fitness enthusiasts and sportsmen in general, with only 25 calories per 100 grams.

It has antioxidant properties and is a very rich source of vitamins, mineral salts, iron and fiber, positively influencing the activity of the intestine.

This is why it would seem that cauliflower can also help prevent certain cancers.

Finally, it is totally gluten-free which makes it suitable for consumption even by those suffering from celiac disease.

It sounds incredible, but cauliflower cooking water should never be thrown away for these reasons

Unfortunately, one of the painful notes of cauliflower is the unpleasant smell it emanates during cooking.

This is due to the presence of some substances that are transformed into gas with heat.

To overcome this problem, an extremely effective grandmother’s remedy suggests, at this stage, dipping stale bread in vinegar and placing it on the lid.

However, it is important not to rush to empty the pot!

It seems incredible in fact, but the cooking water of cauliflower should never be thrown away for these reasons.

The first and most important is the high amount of sulfur contained.

Thanks to this particularity, it is suitable for use in body care and in particular for the face.

One of the possible uses is to prepare packs to be applied to the face.

The action of the sulphurous components should have beneficial effects on acne and be able to soothe any local inflammations.

Not just aesthetics

An alternative and much better known use of cauliflower cooking water is to use it for the irrigation of plants and vegetables.

In fact, it seems to have the capabilities of a real natural fertilizer!

A property common to other cooking waters such as that of asparagus, spinach and chicory; this thanks to the mineral salts and nutrients released during boiling.

Therefore a real elixir of long life for plants that will grow luxuriant and strong, especially if accompanied by some small tricks.

In this case, however, it is necessary that no salt has been added to the water and, obviously, that it has cooled well.

It should be noted that, especially for uses involving personal care, we do not have sufficient studies available that can guarantee their safety.

We therefore invite you to always consult a specialist before using any remedy, even if natural.

Deepening

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