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You’ve heard that long-busted myth that cooking vegetables can get rid of their nutrients.
- If you’re eating eggs, try them poached. With the right preparation, both parts of the egg are equally nutritious. Poaching them makes the white easier to digest, and poaching brings out 50% more nutrients in the egg yolk than in the yolk of a hard-boiled egg.
- Frozen berries are better for you. This isn’t true for all fruit, but for berries, the ice crystals that form on them makes their antioxidants much more accessible. This is one of those foods that really does lose a little bit of nutritional value with cooking.
- If you’re eating pasta on a diet, eat it cold. Eating pasta cold makes your pasta into a resistant starch, which slows your digestion and leaves you fuller for much longer. You’ll eat less of it and get more out of it.
- If you want to lose weight, microwave your tea. Why on earth would you do that? Well, microwaving instead of boiling makes catechins in tea up to twenty percent more available to you.
- Toast your bread to shed more pounds. Toasting your morning bread lowers its glycemic index significantly, meaning it won’t cause the blood pressure spike that such a high-carb food normally would.
- Baking powder maximizes the health benefits of cocoa. Using a combination of baking powder and baking soda in your next chocolate cake could make sure that you retain 85% of the flavanols in your cocoa.
- Roast your tomatoes to fight diseases. Tomatoes are one of the best sources of lycopene out there, and nutrition experts have found that you can actually get more lycopene out of them if they’re cooked. Even tomato sauce, technically a processed food, is an amazing source of lycopene.
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What are the ways that you get the most out of your foods?
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