Steaming Vegetables Boosts Antioxidants (Up to 467%!)

Concerned about aging? Then pay special attention to how you you’re cooking your food.

Some cooking methods can release disease-causing toxins called AGEs (advanced glycation end products). While other methods can maximize the antioxidant ability of certain foods, unleashing their anti-aging potential.

Steaming Vegetables: A Simple Way to Get More Free-Radical Power

A recent study published in the American Journal of Clinical Nutrition evaluated the antioxidant content of foods after they were prepared in several different ways. Based on the results of that study, here’s how to get far more free-radical fighting ability out of some of your favorites than they have when they’re raw:

• Carrots : Steaming boosts antioxidants by 291%; boiling by 129-159%.
• Asparagus : Steaming boosts antioxidants by 205%.
• Broccoli : Steaming boosts antioxidants by 122-654%.
• Green Cabbage : Steaming boosts antioxidants by 448%.
• Red Cabbage : Steaming boosts antioxidants by 270%.
• Green Pepper : Steaming boosts antioxidants by 467%.
• Red Pepper : Steaming boosts antioxidants by 180%.
• Tomatoes: Steaming boosts antioxidants by 112-164%.
• Spinach: Boiling boosts antioxidants by 84-114%.
• Sweet Potatoes : Steaming boosts antioxidants by 413%.