Duncan Chiropractic Group Newsletter

From Your Howell Michigan Area Chiropractor

Harvesting Good Nutriton

Dr. Sean Reif D.C.

Supermarkets today have a bountiful array of fresh fruits and vegetables that are high in vitamins, minerals and fiber, and low in calories. When we take them out of the store, the rest is up to us. Do we realize how important it is that we choose, store, clean and cook them properly?

Here are some tips on how to get the most from our fresh vegetables:

* Buy only as much as we can use in a few days. Longer storage loses vitamins and allows natural sugar to turn to starch.

* When we buy, remember that darker is better when it comes to nutritional value - bright orange carrots and dark green lettuce have more nutrients than those with lighter colors.

* To prolong life the nutritional value of fresh produce, let us wrap it in plastic and store in the refrigerator or other cool, dark place. Let's wait until just before preparation to wash or immerse in water; this will prevent lost water soluble nutrients and Vitamin C. Cook with skins on when possible and peel afterward. Nutrients escape through exposed surface areas during cooking.

* Cook until tender but still crisp by stir-frying, micro waving, or steaming in a container where vegetables are held above water level.