Experts show how to effortlessly unlock the powers in common foods to help fight disease, lose weight, and more.
Make cooked potatoes diet friendly by refrigerating them.
Thaw your frozen berries in the microwave.
Make your salad the day before you eat it.Health benefits: Jo Robinson, author of the upcoming book Eating on The Wild Side, which reviewed thousands of health studies, explains that tearing romaine and iceberg lettuce the day before will quadruple its' antioxidant content. Shred clean greens with your fingers, put in a plastic bag with a paper towel to absorb extra moisture, and keep in the fridge till the next day. Then toss with toppings.
Pick the yellowest ears of corn.
Cook carrots whole.
Dice garlic, then let it rest.
Poke holes in your broccoli's bag.
Make sure to thoroughly chew your grapefruit.
Throw a chile into a corn dish.
Rub the skin of kumquats before you pop them in your mouth.
Let your lentils sprout.
Make beets bite size before cooking.Health benefits: Cutting beets into chunks or cooking the smallest ones you can find will aid in keeping their nutrient levels high, since you can reduce cook time (the rich betalin color is highly susceptible to nutrient losses with extended exposure to heat). Try for 15 minutes when steaming, and 45 max when roasting.
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Sources: FruitGuys.com nutrition almanac; Rebecca F. Barnhurst, RD, for One Degree Organics; Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson (June 2013); Hass Avocado Board; Shimon Pinhas, holistic health counselor and owner of Raw Chocolate Love; Chef Luis Aguilar Puente of Tacombi in NYC; Nicolette M. Pace MS,RD; Drew Canole, Founder of FitLife.TV; Sunkist Grapefruits; NPR.org; Frances Diaz, RD, for FITzee Foods.