you aren't what you eat - you are what you don't poop.
Don't forget that fruit can be cooked - think of baked apples, poached pears and grilled pineapple. But if you like drinking fruit, blending will preserve more nutrition and fibre than juicing.
Sadly, commercially-produced, frozen broccoli lacks the ability to form sulforaphane because the vegetables are flash-cooked before they are frozen.
No vegetable exists which is not better slightly undercooked.
Green vegetables are something that fascinate chefs; the ability to keep vegetables green. How do we keep them green? What makes them green? Why are they green? And then that sort of army green. Why do they go from bright vibrant electric green to army green, and how can we avoid that?
I've discussed this with many doctors, and it is just so imperative that people learn how to properly cook food to get those vital nutrients out of them.
A pressure cooker will destroy all lectin except gluten.
You feel better when you're eating food that retains nutritional value.
In the winter, I always buy frozen organic berries instead of fresh. They are frozen as soon as they're harvested, so they actually have a higher vitamin content than fresh this time of year.
Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
