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Grind, Blend, Microwave - How Does the Way You Process Them Affect the Health-Benefits of Veggies and Fruits

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Carrots and blueberries - superfoods you cannot ruin by grinding, blending and even the falsely depreciated use of the microwave oven. Cooking / Food-Processing Done Right: 5 Things to Remember to Make the Most of the Antioxidant Prowess of Your Foods Cooking or the preparation of food (food processing at home) is something I would love to address more often. Unfortunately, studies such as Boyan­ Gao's recently published paper in "Food Science & Nutrition" are truly rare. In said paper, the Chinese scientists followed up on recent studies that indicate that different food preparation methods could significantly change the chemical profiles and bioactivities including the antioxidant and real-world anti-inflammatory activity of (super-)foods. Learn more about the effects of your diet on your health at the SuppVersity All About Almonds and Their Health Effects Taste Matters - Role of the Taste Receptors Egg-Ology, Today: Why Eggs are Awesome Walnut...
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Frozen Fruit & Vegetables: Excellent Sources of Dietary Vitamins C, E & B2, Even After 90 Days of Storage - At Least If the Cold Chain Remains Intact | Only β-Carotene is Lost

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Don't fall for the "trick! In fruit A loss of water weight can cause "increases" in relative vitamin content. You will probably be aware that freshly frozen vegetables and fruit retain large amounts of its natural vitamin content. "Large amounts", however, is not an exactly accurate figure. The results of a very recent study by Ali Bouzari, Dirk M. Holstege, and Diane Marie Barrett may yield some quantitative insights into the exact nutrient loss due to freezing and subsequent storage in several fruit and vegetable commodities (Bouzari. 2014). To be more specific, the scientists evaluated the ascorbic acid, riboflavin, α-tocopherol, and β- carotene in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and blueberries. Learn more about the effects of your diet on your health at the SuppVersity Only Whey, Not Soy Works for Wheytloss Taste Matters - Role of the Taste Receptors Dairy Protein Satiety Shoot-Out: Casein vs. W...
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Study Suggests: Frozen Veggies Worse Than Common Wisdom Says - Frozen Asparagus, Zucchini and Green Beans Lose More Antioxidants During Boiling

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Green asparagus from the fridge and  from the market are not created equal - at least not when they finally end up on your plate after a short bath in hot water. You just have to watch one of the consumer report shows on television to hear it: "Frozen veggies are way better than their reputation would suggest." Actually, here in Germany this sentence has been repeated to soften that I've even heard people say they'd buy the frozen broccoli because it contained "more vitamins and the other good stuff, you know." And you know what? For some veggies like spinach, for example, this may actually be the case. For others, like broccoli or peas, the nutrient status of the frozen and the raw uncooked vegetable appears to be more or less identical (Favell. 1998). But that's something you cannot say for the green asparagus stems, zucchini and green beans in a recent study from the Università degli Studi di Parma in Italy. Warning: Don't take this artic...
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