5 foods you’re eating all wrong
You know what they say: “An apple a day keeps the doctor away.” And no wonder because it’s bursting with vitamins and nutrients, especially Vitamin C and Vitamin A. Unfortunately, a lot of us have the bad habit of removing the skin, which is where the majority of the apple’s nutrients are! If you’re paranoid about hygiene and quality, go for organic apples so you can be sure you know what you’re getting.
It’s the same for the majority of fruits and vegetables—the vitamins are found in the skin and not the flesh, as we tend to believe. So instead of always peeling your produce, just be sure to give it a good wash so you can eat the skin and reap all its nutritional benefits.
Fortunately, we don’t have to worry about removing the skin from broccoli, but the cooking method is where we can run into trouble. Broccoli contains some vitamins that are heat-sensitive and water-soluble. This means that boiling isn’t the best method, if you want to conserve all the good nutrients it possesses. By preparing broccoli this way, you lose the hydrosoluble vitamins (except if you drink the cooking water…), so opt for quick steaming or saute for a few minutes in order to preserve its minerals as much as possible.
You see the watery, transparent layer on the surface of your yogurt? It’s called whey or milk serum, and if you dump that part out, you’re missing out. If you know anyone who’s trying to put on muscle, you know that whey protein is their best friend! So by getting rid of the whey in your yogurt, you’re wasting part of the protein. And it’s not the trivial part because it’s a quick-acting protein source that is rapidly absorbed and digested. If you’re really not a fan of the liquid-y surface, shake your yogurt before opening—the whey will mix with its thicker dairy counterpart and you can say so long to that unappealing layer that so offends you.
Everyone loves potatoes—they’re easy to cook and fulfill many cravings. Mashed or sauteed, they always win us over. But did you know that the more you crush them, the less satiating they become? It also raises their glycemic index. So keep them whole and cook with a pad of slightly salted butter to keep your hunger in check and get your potato fix in the healthiest way!
Broke students revere it, and non-cooks adore it. It’s made to please and makes life easier. We prepare it thousands of different ways, but when it comes down to the actual cooking part, we often get it wrong. Did you know, for example, that the more you cook pasta, the more fiber it loses? It’s true: overcooking your pasta raises its glycemic index, which means that it will be digested more rapidly…which means you’ll be hungry again in no time. So, go ahead and get into authentic Italian mode by cooking your pasta al dente—you’ll get more texture and fiber in every bite!