Make food healthier


Although some foods are healthy by nature, such as those consumed in their (almost) natural state, which is the case with fruit and vegetables, others may become more friends of good health when concocted or combined in a certain way.

And that's exactly what the "botanist obsessed with food" James Wong reveals in his latest book, 'How to Eat Well'. This specialist looks at food as a mathematical equation and, with this, manages to make the simpler dishes into true nutritional pumps, which do not only well to the body, but also to the mind.

 

Make food healthier



James Wong draws on scientific research findings and extensive experience to create ways to make food healthier without ever having to rely on expensive superfoods such as avocados, quinoa or goji berries, according to The Telegraph.


The secret is essentially in simple and easy little tricks to make food healthier:

  1. To heat the mass, the levels of absorption of carbohydrates and sugar are smaller when the mass is heated. In the case of sugar, there may be a drop of around 50%, supported by a University of Surrey study.
  2. Cut vegetables from the salad, so that the vegetables in the salad are really beneficial, it is best to cut them and let them rest in a closed container at night. This process will give rise to a chemical reaction that increases the levels of polyphenols by 50%.
  3. Adding spicy, spicy foods (such as cayenne or chili peppers) stimulate metabolism and boost the immune system.
  4. Keep the tomatoes away from the refrigerator. When stored in a cold place, tomatoes lose much of the lycopene levels, the antioxidant that makes them allies of good health.
  5. Knowing how to choose the apple, red apples contain higher levels of antioxidants.
  6. Always cook the spinach, although they can be consumed in their natural state, spinach become more powerful when cooked, since the heat promotes the intensity of vitamin A.
  7. Choosing smaller potatoes, when consuming potatoes of a smaller size, the intake of polyphenols is greater, something that can become even more evident if the bark is also food.
  8. Blend the potato to pieces, storing the cut potatoes in the refrigerator for two days allows the antioxidant levels to increase considerably.
  9. Cooking kale kale in the microwave, increases the levels of antioxidants and polyphenols by 40%.
  10. Having the mushrooms in the sunlight, this food is in itself an excellent source of vitamin D, but having it stored in a place where sunlight hits can greatly increase the levels of this micronutriente.

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