My friend Jeanette, who is a nurse, talks a lot about Chef MD (www.chefmd.com). She sent me a link to his book that I bought. Within the first hour of scanning over the book, I learned:*If you cook a pizza HOTTER or LONGER, it give you more antioxidants. Baking a pizza crust at 550 degrees for 7 minutes instead of 400 degrees for 14 minutes, increases antioxidants up to 45%.
*If you eat a handful of almonds twenty minutes before you eat a meal that is high in saturated and trans fats, such as a burger and fries, the antioxidants in the almonds begin to block the artery-stiffening and inflammatory effect of the fats.
*That cold cooked potatoes' resistant starch instead of hot potatoes causes a slower glycemic response to a meal, so your blood sugar doesn't spike.
And this was before I even started Chapter 1!
If you like the ChefMD book (I did as well), you'll probably also like Health's new book on resistant starch called "The CarbLovers Diet" and Prevention's new book (to be released next month) on resistant starch called The Skinny Carbs Diet. It gives you lots of new recipes on how to incorporate resistant starch into your diet beyond cold baked potatoes.
ReplyDeleteAnd you'd be even better off if you enjoy the handful of almonds and SKIP the burger and fries!
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