Sneaky Food Secrets, with Cynthia Sass
Eat roasted peanuts instead of raw--one study showed the roasting process boosts the antioxidants in peanuts by 20%! Raw isn't always better.
Chopping carrots after rather than before cooking preserves 25% more cancer fighting substances in the carrots. It also boosts flavor!
After chopping or crushing your garlic, let it sit for ten minutes. When you crush the garlic, enzymes are released that help boost cancer-fighting substances. Cooking right away destroys those enzymes.
Dunk your teabag! You release more anti-oxidants with the process of dunking rather than letting the tea sit and steep. Also, have lemon with your tea--it boosts the absorption of anti-oxidants into your body.
Should you use fat-free dressing or full-fat dressing? Go with the full fat, since research shows that anti-oxidants need some fat to travel into the body. Nuts or avocado are also helpful in this process.
Use a cast iron skillet instead of non-stick when cooking. Using an iron skillet releases iron into your food, which can reduce fatigue even in people who have normal iron levels.
For more information on Cynthia, including how to purchase her book "Sass Yourself Slim," visit http://www.cynthiasass.com/
Return to episode guide >>