How to Increase the Anti Aging Properties in your Food

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Did you know that you can get more anti aging benefits from your food depending upon how you cook it?

Granted, I think we all know that fried food is unhealthy, but there are certain cooking secrets that will release the anti aging properties of foods in a more efficient manner.

Here’s some handy tips from Prevention:

1. Most of us know that tomatoes are a great source of lycopene (a powerful antioxidant that has been linked to cancer prevention). But did you know that cooked tomatoes (such as pasta sauce) have much more lycopene than raw tomatoes? 171% more!

2. Roasting a fatty fish (such as salmon) with olive oil doesn’t increase its fat content. Frying, however, will increase it by 10%. So pop the salmon (with a little olive oil) in the oven instead of the fry pan. (personally, I like grilling)

3. Crush your garlic- I learned about crushing garlic from watching Rachael Ray. But did you know that you should let it stand after crushing for about 30 minutes BEFORE you cook it? Apparently, that activates and preserves it’s heart-protecting properties. Cooking regular chopped garlic even 6 minutes can totally make it lose all its benefits.

4. Steam broccoli - anything other than steaming will tend to reduce the glucosinalates, which are the cancer-fighting compounds.

5. Slow cook meat - meats cooked in liquid at moderate temperatures develop fewer AGEs, which are linked to inflammation and heart disease.

I’ll be coming up with some more anti aging food tips, but please be sure to share any tips you know of in the comment box!

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Are You “Fat” Healthy?

If you remember back in my post about The 2008 Food & Health Survey, we discovered that most Americans don’t know the difference between a healthy fat and an unhealthy fat and didn’t know where to find them in their diet. Read more

What Are Nutraceuticals?

As I was getting ready to post my next article, I realized a short lesson in the difference between nutraceuticals and dietary supplements may be in order.

Okay, I’ll admit it, I didn’t really know the difference myself.

According to the aaps Journal (The American Association of Pharmaceutical Scientists):

A nutraceutical is a combination of the words “nutrition” and “pharmaceutical” and refers to “a food (or part of a food) that provides medical or health benefits, including the prevention and/or treatment of a disease.”

Functional Foods

Now we need to know what a “functional food” is. When food is being cooked or prepared using “scientific intelligence” with or without knowledge of how or why it is being used, the food is called “functional food.” Thus, functional food provides the body with the required amount of vitamins, fats, proteins, carbohydrates, etc, needed for its healthy survival.

When functional food aids in the prevention and/or treatment of disease(s) and/or disorder(s) other than anemia, it is called a nutraceutical. Examples of nutraceuticals include fortified dairy products (eg, milk) and citrus fruits (eg, orange juice).

So What Is A Dietary Supplement?

a product (other than tobacco) that is intended to supplement the diet that bears or contains one or more of the following dietary ingredients: a vitamin, a mineral, an herb or other botanical, an amino acid, a dietary substance for use by man to supplement the diet by increasing the total daily intake, or a concentrate, metabolite, constituent, extract, or combinations of these ingredients.

intended for ingestion in pill, capsule, tablet, or liquid form.

not represented for use as a conventional food or as the sole item of a meal or diet.

labeled as a “dietary supplement.”

The Important Difference Between Nutraceuticals and Dietary Supplements

Nutraceuticals must not only supplement the diet but should also aid in the prevention and/or treatment of disease and/or disorder.

Nutraceuticals are represented for use as a conventional food or as the sole item of meal or diet.

I highlighted that because it’s an important distinction to note.

In my next article, I’ll be talking about nutraceuticals - and now you’ll understand what they are.

Till then,

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IFIC Answers Low Calorie Sweetner Question

On my last post about the Food & Health Survey, you’ll recall I asked a question about the safety of artificial sweetners. I did receive a reply from them regarding that issue. Here is their answer: Read more

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