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Tip of the Week: Which cooking methods best retain antioxidants? According to Dr. Michael Greger microwaving keeps 97% of antioxidants; boiling and pressure cooking lose most antioxidants; for beets, artichokes, onions, and asparagus, antioxidants remain when cooked; for carrots, celery, and green beans, the antioxidants increase when cooked; and bell peppers are best eaten raw.
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If you need more information about my plant-based classes and demos or just have questions about how to actually live a plant-based life, contact me via email or by filling out the contact form below.
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