Good nutrition

Check the labels

As you know for good health, enjoy a variety and balance of foods. Keep down the amount of Salt, Fat, and Sugar you eat, so check the labels; here is a quick reference guide:

Eat the Crust

Bread crust has up to eight times more pronyl lysine an antioxidant that fights cancer – than what’s in the centre. Similarly, the skin of fruit and Vegetables is loaded with healthy nutrients.

Vitamin K

New Research at Tufts University, US found vitamin K, a nutrient found in brussels sprouts, broccoli and dark, leafy greens helps keep insulin levels in check, which means less chance of you developing conditions such as diabetes or obesity. The researchers recommend eating five portions of these vegetables a week, vitamin K packed foods include kale, spinach and parsley. Once again proving your Mother was right about eating your greens.

Fit Cooking

The best way to absorb vitamins K from food is from fresh, raw sources. Salads and fresh fruits are the richest source. As foods are cooked they gradually lose the healthy properties of the vitamins because the cooking process breaks down the chemical bonds of the vegetables and destroys the nutrients.

When the vegetables must be cooked, light cooking is best to preserve the Vitamin K. If the vegetables are still crisp, they will have more nutritional value than soggy or mushy portions. When boiling the vegetables, the nutrient will leech into the water. Save that water for a soup broth or stock to reclaim its nutritional value.