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Guest Blog: 8 Little Known Facts About Anti-Aging Foods

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You’ve probably heard about the Super Foods or the Anti-Aging Foods, but here are some little known facts about how to prepare them so that they will give you more of those great benefits.

anti-aging

green tea1. We all know that green tea is a great antioxidant as well as having many other benefits. But did you know that adding lemon to your green tea will increase your body’s ability to absorb the antioxidants in the tea by 80%?


salmon2. The benefits of salmon with it omega 3 fatty acids and olive oil are well known. But did you know that roasting salmon in olive oil will not increase its fat content? If you fry salmon in olive oil, the fat content is increased by 10%.  Putting it in the oven with a little olive oil will not increase the fat content.


garlic3. Fresh garlic is known for its anti-inflammatory properties and can help with cholesterol and high blood pressure. But did you know that crushing the garlic is the best way to release the allicin associated with those benefits? You should also let it stand about 30 minutes after crushing before cooking. Avoid overcooking or you’ll lose the benefits of using garlic altogether.


sweet potato4. One sweet potato has about 8 times the daily recommended amount of Vitamin A you need. But did you know that if you let your potato cool before eating you can burn almost 25% more fat after your meal? This is due to the fat resistant starch in the potato.


black beans5. Beans are a great source of fiber and are good for your heart. But did you know that dark beans have more antioxidants than white beans? Black beans have 40 times more antioxidants than white beans.


tomato6. You’ve probably heard that tomatoes are a great source of lycopene – a powerful antioxidant that has been linked to cancer prevention. But did you know that cooked tomatoes (such as pasta sauce) have much more lycopene than raw tomatoes? 171% more! This is one case where raw is not always better.


broccoli7. Steam broccoli – anything other than steaming will tend to reduce the glucosinalates, which are the cancer-fighting compounds. The Vitamin C in broccoli is better preserved with microwaving, although there is a lot of controversy lately about microwaving in general.


spinach8. Spinach has long been known as a great antioxidant as well as a great cancer-fighting food. Adding it to a smoothie is a great way to get your spinach if you don’t like the taste of spinach, because you won’t taste it if it’s mixed with other ingredients such as carrots, apple juice or bananas.

Knowing how to get the most out of your anti-aging foods will make them (and you) far more effective. Enjoy!

September 28th, 2008

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denny koh

What review?

posted Jun 11th, 2010 12:23 am



   
 

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One Response to “Guest Blog: 8 Little Known Facts About Anti-Aging Foods”


Yuri | EatingforEnergy.ca
Sep 29th, 2008
9:28 am

I would agree that these foods are terrific but we also need to remember that there are no healthy food, only healthy diets!

Eating terribly and including these “healthy foods” won’t much of a difference. Rather a healthy diet centered around more fruits and vegetables (especially in their raw state) will make a profound difference in your health and lifespan.