Did you know? Food nutrients can be lost too! In the process of preparing and cooking food, a large amount of nutrients are lost due to the different characteristics of the food. The ripeness and cooking methods of the food will affect the release of nutrients. Therefore, it is important to cook food in a way that locks in the nutrients.
Don't chop carrots, cook them whole
A US study shows that slicing carrots causes nutrients to be lost faster. So, after washing and peeling the carrots, you can just cook them whole.
Chop garlic to release allicin
A US study shows that chopping garlic and letting it sit for at least 10 minutes will cause it to release allicin. Allicin helps reduce the risk of cardiovascular disease by making platelets flow more smoothly in blood vessels.
Apples, eat them when they are more ripe
A Spanish study shows that during the ripening process, apples produce "highly active" antioxidants, which are great for delaying aging and preventing cardiovascular disease. Therefore, it is recommended to eat apples when they are more ripe.
Don't add milk to your tea
If you want to absorb the nutrients in tea, don't follow the British way of drinking tea with milk. Multiple studies have shown that adding milk to tea may affect tea's effectiveness in preventing cardiovascular disease.
Choose yellow mustard to consume more curcumin
Many people like to use mustard as a condiment when eating, as it is both delicious and nutritious. But it is best to choose yellow mustard, which is rich in curcumin and can help soothe inflammation and reduce the risk of certain cancers.