Dr. Ann

Choose those with the deepest, richest color.  The more color, the more beneficial phytochemicals it provides and usually the more fiber, vitamins and minerals too.  The superstars include:  all cruciferous (broccoli, cabbage, cauliflower, brussel sprouts, kale, collards), carrots, garlic, onions, leaks, sweet potatoes, dark leafy greens, tomatoes, winter squash, asparagus, red/orange/yellow bell peppers, berries, cherries, […]

To get the most nutritional bang from your carrots, cook them whole and use mature, not “baby” carrots. Mature carrots have 30% more antioxidants than “baby” carrots (really whittled down misshapen mature carrots) and cooking them whole vs. cut up maximizes their beneficial antioxidants. Lastly, cooked carrots provide 25% more antioxidants than raw carrots. The […]