6 New Food Rules to Follows

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1. Look for dark colors

Focus on blue foods like blueberries or blue potatoes, black like blackberries or currents, red foods like cranberries or peppers, or purple—concord grapes or purple asparagus, says Robinson. These foods all contain anthocyanin that has a lot of health edges than different plant nutrients.

2. Stop peeling carrots

The nutrients within the skin of a carrot area unitup tothe quantity in a completeunclothed carrot, says Robinson. Simplywash out the dirt and revel in.

3. Embrace the bitterness

Americans have a habit of skipping bitter foods—which means thatthey are missing major health edges, says Robinson. A blowball, for instance, has doubly the metal and eight times a lot of antioxidants than spinach, says Robinson. If that isalittle too extreme for you, begintiny by adding items of bitter red lettuce or chicory to regular dish.

4. Rip up lettuce before storing it

It’s straightforward to forget vegetables area unit still alive once they’re harvested, says Robinson. Once ripped, lettuce can believe a predator is intake it, thus it produces fourfoldthe quantity of antioxidant-rich substances so asto guard itself. (Yes, you areprofiting fromfrightened lettuce.)

5. Have an “eat me first” list

Certain foods lose nutrients quicker than others, says Robinson. Eat rocket, broccoli, cherries, and kale among one to 2 days of harvest. Foods like onions, potatoes, or apples area unit okay for a number of days longer.

6. Let the garlic rest

 

Don’t toss whole cloves of garlic into hot oil. Instead, mince it and set it aside for ten minutes. Chopping can begin a chemical change permitting Associate in Nursing accelerator to provide the healthy compound that reduces the chance of cancer and cardiopathy, says Robinson.

 

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1. Look for dark colors

Focus on blue foods like blueberries or blue potatoes, black like blackberries or currents, red foods like cranberries or peppers, or purple—concord grapes or purple asparagus, says Robinson. These foods all contain anthocyanin that has a lot of health edges than different plant nutrients.

2. Stop peeling carrots

The nutrients within the skin of a carrot area unitup tothe quantity in a completeunclothed carrot, says Robinson. Simplywash out the dirt and revel in.

3. Embrace the bitterness

Americans have a habit of skipping bitter foods—which means thatthey are missing major health edges, says Robinson. A blowball, for instance, has doubly the metal and eight times a lot of antioxidants than spinach, says Robinson. If that isalittle too extreme for you, begintiny by adding items of bitter red lettuce or chicory to regular dish.

4. Rip up lettuce before storing it

It’s straightforward to forget vegetables area unit still alive once they’re harvested, says Robinson. Once ripped, lettuce can believe a predator is intake it, thus it produces fourfoldthe quantity of antioxidant-rich substances so asto guard itself. (Yes, you areprofiting fromfrightened lettuce.)

5. Have an “eat me first” list

Certain foods lose nutrients quicker than others, says Robinson. Eat rocket, broccoli, cherries, and kale among one to 2 days of harvest. Foods like onions, potatoes, or apples area unit okay for a number of days longer.

6. Let the garlic rest

Don’t toss whole cloves of garlic into hot oil. Instead, mince it and set it aside for ten minutes. Chopping can begin a chemical change permitting Associate in Nursing accelerator to provide the healthy compound that reduces the chance of cancer and cardiopathy, says Robinson.

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