It's not only what you eat that counts-it's also how you eat it. The way you prepare and serve antioxidant-rich foods can either sap or supplement their nutritional strength. Maximize the benefits of your meals with these power-up strategies.
Downgrade: Lightening up Proteins in milk may bind to the antioxidants in tea, preventing absorption.
Upgrade: Squeezing in lemon. Citrus helps tea's antioxidants survive your intestinal tract and be digested.
Get the low-down on all of the 20 superfoods for weight loss!
Downgrade: boiling, compared with steaming, may diminish carotenes, notes SELF contributing editor Janis Jibrin, R.D.
Upgrade: steaming, then drizzling with olive oil. A small portion of fat helps take in the fat-soluble carotenes.
One small dietary change can yield big results...one woman lost 130 pounds.
Downgrade: Peeling a Granny Smith. Apple skin contains five times more polyphenols than the flesh.
Upgrade: Munching on a Northern Spy. This crisp variety has more free-radical fighters than others.
Downgrade: Snacking on raw stalks. Uncooked broccoli's cell walls fence in anticancer compounds.
Upgrade: nuking or steaming. Or try broccoli sprouts, which contain 100 times more nutrients than broccoli has.
Salads that satisfy! Feast on these no-lettuce entrée salads that keep you full for hours. CHOCOLATE
Downgrade: Milking it Mixing dairy products with chocolate may curb the effects of cocoa's flavonoids.
Upgrade: Going nuts! Pick dark chocolate with almonds; the crunch adds vitamin E.
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