Mike Carruthers:
Some
scientific research has been done on the food we eat and how we
cook it and the results are really interesting.
John La Puma:
If you marinate meats or chicken or fish and then grill it (at
high temperature) you actually reduce the cancer-causing chemicals
by seventy seven percent just with that marinade.
John La Puma
M.D. and author of the book Chef
MD's Big Book of Culinary Medicine…
And the addition
of rosemary (the herb rosemary) reduces the HCA's even further.
If you add black pepper to your curry you absorb more turmeric
from that curry (it makes the curry yellow) and the turmeric
has a chemical in it called cercumin that has been shown to
reduce Alzheimer's risk as well as stabilize ulcerative colitis.
And in some people, it actually reduces arthritis symptoms but
you don't absorb the turmeric in cercumin unless you have a
little bit of black pepper.
Dr. La Puma says
you should add avocado to your spinach salad.
Because you absorb
seven times the lutein from the spinach (the eye protecting
anti-oxidant that fights against cataract development in acute
macular degeneration) than if there's no avocado. And same thing
- a full fat salad dressing instead of a non-fat or low fat
because they're not as well absorbable with low fat dressing
or non-fat dressing.
Tomorrow changing
the way you cook pizza and pasta can make it more healthy -
I'm Mike Carruthers and that's Something You Should Know.
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