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Raw or cooked, that is the question?

Garlic: raw for the antimicrobial properties and the cardio-protective nutrient allicin. If you chose to cook your garlic, cook it on low temp. The wonderful aroma of garlic cooking is actually the allicin blowing in the wind.

Tomatoes: cooked. They have more of the anti-cancer phytonutrient lycopene when cooked, especially potent when cooked with a little olive oil.

Zucchini: cooked. Squash delivers more beta carotene, a building block for vitamin A when cooked.

Bell peppers: Raw. Cooking will damage the b vitamins, so enjoy your peppers raw.

 
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Posted by on July 14, 2012 in Uncategorized

 

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