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!