Some foods require specific preparation or cooking to reveal as much of their taste and nutrition benefits as possible. And when we do not know how to do it, we miss out unfortunately… Here are 11 foods that we often eat badly, without knowing it.
1. The potato is eaten with peel
When you peel a potato to cook it, it does not look like it, but you make a mistake. Indeed, the potato should ideally be cooked with its skin. First of all, for taste reasons: the potato retains a better flavor when it is still cooked with its skin. Then, for nutritional reasons: when the potato is cooked with its skin, it preserves many of its vitamins and nutrients.
The only condition is to brush it well and rinse it before cooking to get rid of dirt and pesticides.
2. Cooked tomato: better for health
Tomato is a low-calorie vegetable that’s great for women’s body, but it’s good for men too! The consumption of tomatoes would help these gentlemen to reduce the risk of prostate cancer. This thanks to lycopene, a nutrient that has anti-cancer properties very interesting.
Yes, but… as long as you cook the tomato! Indeed, lycopene is a nutrient that our body assimilates more easily cooked than raw. A recent Canadian study pointed out that men who consumed cooked tomatoes were 20% less likely to be affected by prostate cancer, compared to 10% of those who consumed them raw.
3. Better to eat raw broccoli
Broccoli is a vegetable of the crucifer family that has an excellent reputation for protecting us from cancers of the prostate, ovaries, kidneys and lungs. Just that. Only, to enjoy it, it is better to eat raw broccoli, or cooked very moderately…
Explanation: If broccoli is a super-vegetable, it is thanks to sulforaphane, a compound that helps our body fight against cancer cells. Sulforapahane is a compound that is produced in broccoli only when two elements react: glucosinolate, and myrosinase. But myrosinase is an enzyme that does not support cooking…
So the next time you buy broccoli, think twice before throwing it into the boiling water!
4. Flax seeds must be crushed
Wanting to eat flaxseeds is good. Indeed, these seeds are reputed, among others, to: shake lazy intestinal transits, relieve digestive problems, lower cholesterol levels, prevent cardiovascular disease and improve the elasticity of the skin.
But knowing how to consume them is better! And today, few people know that these seeds must be crushed before being added to a recipe. Indeed, if one consumes linseed intact, our stomach will not succeed in dissolving the bark. Result: we will reject them as they are, without having benefited at all from their benefits…
5. Do not discard yogurt juice
The common mistake we make when we open our favorite yogurt is to throw the little juice that floats on the surface. Many people judge the taste of this fairly acidic liquid, and prefer to get rid of it rather than swallow it.
Discarding the yogurt juice is a pity! Also known as whey, the “yogurt juice” actually contains high biological value proteins, calcium, B vitamins and amino acids.
The solution to consuming this liquid without being disgusted? Mix with the rest of the yogurt! Thus, we can enjoy its nutrients and minerals with confidence.
6. Cooked or raw egg? Both!
Many athletes swallow whole and raw eggs to get the best out of their proteins. Some people, on the contrary, systematically cook their eggs for fear of bacteria… But who is right?
To find the right balance, simply cut the pear (and the egg) in two: cook the white, and leave the yellow. Indeed, the egg white is difficult to digest, and contains a substance that when not cooked prevents the proper use of egg proteins by our body.
Conversely, it is when it is believed that egg yolk allows our body to use its proteins at best. And as cooking the egg avoids any risk of salmonella, partially boil the eggs.
7. Peel an apple: a nutritional mess
If we all agree to (try to) eat an apple a day, a question often divides the apple eaters: the apple, it is eaten with or without the skin? In reality, the apple is a fruit that should always be eaten with the skin!
A recent Canadian study has shown that apple skin contains triterpenes and quercetin, antioxidants that can help us reduce our levels of bad cholesterol (LDL).
Another French study conducted by the National Institute of Health and Medical Research (Inserm) on mice has shown that the polyphenols present in the skin of the apple could potentially help our body fight against cancer, asthma and certain cardiovascular diseases.
8. Grape seeds are eaten
Grapes are one of the favorite fruits of the Americans. That is good, because it is full of benefits. Indeed, grapes are often presented as a very interesting source of polyphenols; substances rich in antioxidants, which would help the body fight against aging cells, bad cholesterol and the appearance of certain cancers.
The only problem: almost all the polyphenols contained in the grapes are contained in its skin… and in its seeds. However, if eating the skin of grapes is not a major problem, many people who do not swallow the seeds and prefer to throw them away. Okay, if you have fragile intestines (in this case, we tolerate them badly), but if our gut is in good shape, no question of depriving ourselves of all the virtues of grape seeds!
9. Carrot cooked or raw?
For many years, cooked carrots have been banned from diabetic diets and diets altogether. In question: its glycemic index which was supposedly much too high once cooked. In fact, recent studies have largely counterbalanced this idea.
The cooked carrot GI is actually 47. It is certainly more than the raw carrot (16), but it is much less than the figure of 92 advanced for many years. Good news: we can stop eating only raw carrots when watching our weight.
10. The soup, yes but prepared homemade
Soup is one of the best friends of people watching their weight. Indeed, it is difficult to make a dish so low in calories that contains as much nutrients and fiber! However, if eating home-prepared soups can be a great way to maintain your figure, eating ready-made industrial soups usually has the opposite effect. Indeed, the soups found in brick or box often contain many additives, flavor enhancers, preservatives, and are generally far too rich in salt.
Let it be said, the only way to eat soup is to prepare it yourself before!
11. Cooked spinach, more nutritious
When spinach has traumatized us when we are younger, we have trouble eating it other than in salads when we are adults. And yet, cooked, spinach is much more nutritious than raw. Not only does cooking allow it to provide more vitamins and minerals than when it is raw, but cooked spinach contains about 6 times more antioxidants (lutein, zeaxanthin and betaine for example) than raw.
Antioxidants useful to help our body fight against free radicals and therefore cardiovascular diseases and some cancers.