Here are some simple ways to make sure the vitamins in your food don’t go to waste.
Don’t boil vegetables for too long. The water leeches out vitamins B and C. Instead, lightly boil or steam them. An exception is carrots, which should be boiled very lightly in order to break down the cell walls, which makes it easier for your system to absorb the cancer-fighting beta-carotene they contain.
Don’t drink tea straight after dinner. It slows the absorption of minerals such as calcium and magnesium. Wait at least an hour after eating before putting the kettle on.
Don’t peel fruit. The skins are a valuable source of dietary fibre. Scrub fruit thoroughly and, wherever possible, eat the skin.
Store oils in a dark place. Sunlight destroys vitamin E, found in vegetable oil, which gives you energy and boosts your immune system. Instead of displaying them on a counter top, keep oils in a cold, dark place. If you buy in bulk, pour some oil into a small bottle for current use and keep the larger bottle somewhere dark.
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