Garlic
The healing properties of garlic can be maximized by slicing, chopping, mashing, or pressing it and then letting it rest for a full 10 minutes before cooking.
Lettuce
Store-bought lettuce should be taken home, rinsed and then dried. Then it should be ripped into bite-sized pieces before you store it. This will increase the antioxidant activity … four-fold. The next time you eat it, it’s going to have four times as many antioxidants.
Potatoes
Cooking potatoes and then chilling them for about 24 hours before you eat them (even if you reheat them) turns a high-glycemic vegetable into a low- or moderate-glycemic vegetable. Paradoxically, combining potatoes with oil (French fry alert!) helps keep them from disrupting your metabolism.
Corn
The most yellow corn in the store has 35 times more beta-carotene than white corn.
Carrots
Carrots are more nutritious cooked than raw. When cooked whole, they have 25 percent more falcarinol, a cancer-fighting compound, than carrots that have been sectioned before cooking.
Tomatoes
The most nutritious tomatoes in the supermarket are not in the produce aisles—they are in the canned goods section! Processed tomatoes, whether canned or cooked into a paste or sauce, are the richest known source of lycopene. They also have the most flavor.
The healing properties of garlic can be maximized by slicing, chopping, mashing, or pressing it and then letting it rest for a full 10 minutes before cooking.
Lettuce
Store-bought lettuce should be taken home, rinsed and then dried. Then it should be ripped into bite-sized pieces before you store it. This will increase the antioxidant activity … four-fold. The next time you eat it, it’s going to have four times as many antioxidants.
Potatoes
Cooking potatoes and then chilling them for about 24 hours before you eat them (even if you reheat them) turns a high-glycemic vegetable into a low- or moderate-glycemic vegetable. Paradoxically, combining potatoes with oil (French fry alert!) helps keep them from disrupting your metabolism.
Corn
The most yellow corn in the store has 35 times more beta-carotene than white corn.
Carrots
Carrots are more nutritious cooked than raw. When cooked whole, they have 25 percent more falcarinol, a cancer-fighting compound, than carrots that have been sectioned before cooking.
Tomatoes
The most nutritious tomatoes in the supermarket are not in the produce aisles—they are in the canned goods section! Processed tomatoes, whether canned or cooked into a paste or sauce, are the richest known source of lycopene. They also have the most flavor.