Mike Carruthers:
You
can make some of the foods you eat healthier just by changing
the way you cook them.
John La Puma:
If you bake a pizza at five fifty instead of four hundred or
for fourteen minutes instead of seven minutes you more than
double the bioavailability of the anti-oxidants in the whole-wheat
crust. You do need a whole-wheat crust because that's where
the anti-oxidants are - in the germ and the bran not the starch.
John La Puma
M.D. and author of Chef
MD's Big Book of Culinary Medicine…
If you're trying
to have a low glycemic load diet (a diet that raises your blood
sugar slowly and gently instead of giving you spikes) you want
to make sure your pasta is cooked al dente. Why? Because your
body can absorb that starch more slowly from a lightly cooked,
a little bit chewy pasta instead of one that is flabby and kind
of overcooked.
If you're hungry
during the day Dr. La Puma recommends a piece of bread with
peanut butter on it.
If you eat bread
with peanut butter it actually helps to stabilize your blood
sugar better than the bread alone or bread with butter or bread
with jam. Because the peanut butter helps your body digest the
sugar and starch of the bread more slowly and gently which gives
you a slower and gentler more insulin response - which doesn't
send you wanting to tear the door off of the refrigerator and
vending machine at three o'clock in the afternoon.
At somethingyoushouldknow.net
I'm Mike Carruthers and that's Something You Should Know.
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