If you take your health seriously, then you probably already know what foods to eat and which to avoid (or any processed food with high glycemic index). Although already have this knowledge you could still be losing some hidden benefits in the foods you eat.
To unlock the full nutritional potential of your meals, remember that vegetables, fruits and other whole foods we eat are also living organisms. As such, they have their own biomechanics of self-defense to protect them from predators. The product of these biological mechanisms such as trace elements, carotenoids, polyphenols, flavonoids, and phytochemicals can also protect health problems. They definitely beat the steroid use in Australia.
For mysterious reasons, carrots cut after they have been cooked provide more nutritional value than cut them before they have been cooked. For some, this may be a disappointing realization, as raw carrots are some portable and more convenient for chopping vegetables. Surprisingly, cook all carrot and then cut it to increase its nutritional value and improved flavor. Cooked carrots stingless tend to be sweeter, but more importantly, retain more than about 25 percent of a compound called falcarinol, which protects carrots from fungal diseases in nature. The Falcarinol has properties that fight cancer. Carrots also contain beta-carotene – a healthy compound that makes orange. Do not forget you that in order to absorb this nutrient you have to put them together with some fat.
Nuts of all kinds are full of protein, omega-6, trace minerals and fatty acids are a fantastic and convenient snack. Phytic acid and these anti-nutrients are not digestible in humans and wreak havoc on the body as they eagerly cling to minerals such as calcium, iron, zinc, and others. Consuming a lot of these nuts without putting it through a process called outbreak could lead to serious mineral deficiencies and bone loss. Outbreaks consist of soaking nuts in water (salt water, or sometimes an acidic solution also works) by a predetermined length of time. Exposure to moisture imitates something that occurs in nature when nuts create enzymes to break down anti-nutrients. What this ultimately means is that properly germinated nuts have increased their nutritional value and are easier to digest. The immersion time depends on the type and amount, and can vary from a few hours to a full day.
Boiled vegetables remain a staple among people who want to lose fat and diets of bodybuilders. Chicken and boiled vegetables, anyone? Indeed, it is fast, convenient and easy to do. Perhaps even sadder is that once the water is poured quickly without even a shrug, leaving nothing but a bundle of fibers less nutritious green matter can hardly be called broccoli. It turns out that boiled vegetables are perhaps the fastest way to lose nutrients. In addition to step into an absolutely tasteless food, vegetables filter all valuable soluble nutrients in the cooking water. At that time, you should only drink water in order to save the loose nutrients.