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!