Sunday 15 May 2016

FITNESS TIPS.

Check the list of top fitness tips below:
Test the Bench
Press your thumb into the bench before lifting. "If you can feel the wood, find another bench," says Ken Kinakin, a chiropractor in Canada and founder of the Society of Weight-Training Injury Specialists. Hard benches can cause T4 syndrome—a misalignment of your thoracic spine that affects the nerve function of your arm, weakening it.
Swim Faster
To build speed in swimming, develop your ankle flexibility. Flexible feet will act like flippers and propel you faster through the water. To increase your flipper flex, do this: Sit on the floor with your shoes off. Extend your legs in front of you, heels on the floor. Point your toes straight out as far as possible, then flex them toward your shins as far as you can. Repeat for 1 minute.
Buy Shoes That Fit
Shop for workout shoes late in the day. That's when your feet are the largest. Make sure there's a half inch of space in front of your longest toe, and that you can easily wiggle your toes. Then slip off the shoes and compare them with your bare feet. If each shoe isn't obviously wider and longer than your foot, go half a size bigger.
Kill Your Excuse
If you think you're too busy to exercise, try this experiment: For one day, schedule a time to work out, and then stick to it—even if you can exercise for only 10 minutes. "At the end of the day, ask yourself if you were any less productive than usual," says John Jakicic, Ph.D., an exercise psychologist at theBrown University school of medicine. The answer will probably be no—and your favorite excuse will be gone.
Help Your Forehand
To build forearm strength for tennis and racquetball, crumple newspaper: Lay a newspaper sheet on a flat surface. Start at one corner and crumple it into a ball with your dominant hand for 30 seconds. Repeat with your other hand.
Muscle Up Your Back
When doing lat pulldowns, don't wrap your thumb around the bar. Instead, place it on top, alongside your index finger. This decreases the involvement of your arm muscles, so you'll work your back harder. Works for pullups, too.
Drink A Pint, Get Ripped
If you're a beginner, train to failure—the point at which you absolutely can't do another repetition—then throw back a pint. In a new study, beginners who trained to failure with three sets of six exercises per day then drank a supplement immediately afterward gained over 5 pounds of muscle in just 8 weeks. A pint of 1 percent chocolate milk will provide all the nutrients you need to achieve the same result.
Lose Your Weak Spot
If you don't like an exercise, start doing it. "You're probably avoiding it because you're weak at it," says Mejia.
Overcome Injuries, Build Big Arms
If you hurt your right arm, don't stop exercising your left arm. Researchers at the University of Oklahoma found that people who trained only one arm for 2 weeks managed to increase arm strength in their nonexercising arm up to 10 percent. The reason: Exercising one arm stimulates the muscle nerve fibers in the opposite arm.
Cut Pain, Increase Gain
Count your repetitions backward. When you near the end of the set, you'll think about how many you have left instead of how many you've done.
Turn Heads with Your Legs
Do standing and seated calf raises. You'll get better results. "Your calves are made up of two different muscles, so you have to do the straight-leg and the bent-leg versions of the exercise to hit them both," says Mejia.
Keep Your Stats, See Amazing Results
Test yourself often. Every 4 weeks, measure a variable—waist size, body fat, bench press—that equates to your end goal. "It'll show you the tangible results of your training," says Craig Ballantyne, C.S.C.S., a trainer in Canada. And that translates into motivation.
Kill the Pill
Don't pop a pill after you work out. Researchers at the University of Arkansas for Medical Sciences found that ibuprofen (Advil, Motrin) and acetaminophen(Tylenol) were no more effective than a placebo in relieving postexercise muscle soreness. More important, they say the drugs may actually suppress muscle growth when taken after a workout.
Putt Like a Pro
Roll a golf ball across the carpet to improve your putting. The distance doesn't matter. Just toss it by hand and try to make it stop at a specific target. You'll hone your ability to judge speed and line without even picking up a club.
Blow Off Your Belly
Exhale forcefully at the top of the movement when you do abdominal crunches. It forces your abs to work harder.
Build Big Biceps
Bend your wrists to work your biceps harder. That is, extend them backward slightly—and hold them that way—while you do arm curls.
Heal Faster
Don't exercise when you're sick—unless your symptoms are above the neck. And even then you might do better taking a day off. "Your body will use its resources to heal itself, not build muscle and endurance," says Alwyn Cosgrove, C.S.C.S., a trainer in Santa Clarita, California.
Pick Up Your Pace
Increase the speed of your running strides—not their length—to get faster. Your foot should always land under your body, rather than out in front of it, and you should push off with the toes of your rear leg for propulsion.
Ditch the Weight Belt
Don't train with a weight belt. Over time, regular training in a weight belt actually weakens your abdominal and lower-back muscles. Wear it only when attempting maximal lifts in such exercises as squats, deadlifts, and overhead presses.
Ride More Efficiently
Practice cycling one-legged to ride more efficiently. This forces you to concentrate on pulling up at the bottom of the stroke, which better distributes the work among the major leg muscles. Lock both feet on your pedals, but let your left leg go limp while you do all the work with your right leg. Do this for 30 seconds, then switch legs. Ride normally for 5 minutes, then repeat the drill. Continue this way for a 20- to 30-minute workout.
Pay Now, Build Later
Pay your trainer in advance. "You'll be more likely to follow through on exercise sessions," says Mejia.
Flatten Your Gut
Work your invisible abdominal muscles. Your transversus abdominis lies beneath your rectus abdominis—the six-pack muscle—and flattens your waistline when you suck in your gut. Work it with the vacuum: Pull your belly button toward your spine and hold for 10 seconds while breathing normally. Repeat five times.
Stretch for Strength
Between sets, take 20 to 30 seconds to stretch the muscle you just worked. Boston researchers found that men who did this increased their strength by 20 percent.
Save Your Shoulders
Decrease the weight by 10 percent when you change your grip. So if you've been benchpressing 135 pounds for 10 repetitions with a medium grip, drop to 120 pounds when you switch to a wide grip. "You'll be stressing your joints and muscles in a different way than they're used to, which can cause injury," says Kinakin.
Improve Quickness
For faster foot speed in sports, try this move: Start with your feet hip-width apart and your hands at your sides. Lift your left foot in front of you, touch it with your right hand, and lower it to the floor. Lift your right foot, touch it with your left hand, and lower it. Then touch your left foot behind you with your right hand, then your right foot behind you with your left hand. Go for 20 seconds at a time, moving as fast as you can, and repeat for a total of three to five sets.
Repair Muscle Faster
Recover faster from a hard workout by lightly exercising the same muscles the following day. Use a light weight—about 20 percent of the weight you can lift one time—and do two sets of 25 repetitions. This will deliver more blood and nutrients into your muscles so they repair faster.
Dress Better
Buy only workout clothes that are black, white, or gray. They'll go with everything, and you'll never again waste time looking for a T-shirt that matches your gold-and-purple Lakers shorts.
Eat Meat and Grow
Eat meat—4 to 8 ounces every day—to grow more muscle. A study reported in the American Journal of Clinical Nutritioncompared two groups of older male weight lifters: One group ate meat, the other didn't. Both groups grew stronger, but only the carnivores gained significant muscle. Chicken, turkey, and fish count, too.
Save Time in the Gym
Don't worry about specific rest periods between sets. Instead, rest as you need it—less in your early sets when your muscles are fresh, and more as they become fatigued. "You'll cut your workout time between 15 and 20 percent," says Staley.
Get Home-Run Power
To hit more home runs, swing with a slight uppercut at high pitches. The high swing utilizes your powerful hip and midsection muscles instead of just your hands and arms.
Shake a Defender
To come open for a pass in football, run near enough to your defender that you can shake his hand. The closer you get, the easier it'll be to blow past him. As you close in on him, shorten your strides without slowing down—it'll help you cut faster.
Stay in the Saddle
When you cycle, keep your pace between 80 and 110 rpm. You'll ride farther and faster with less fatigue and knee strain. To gauge your pace, count how many times your right leg comes to the top of the pedal stroke in 10 seconds, then multiply that number by 6. The result is your pedal rpms.
Build Arms Faster
Work opposing muscle groups—your biceps and triceps, for instance—back-to-back for a faster workout. "While one muscle is working, the other is forced to rest," says Staley. You won't need as much time between sets.
Get a Better Handle
To improve your ball-handling skills in basketball, practice dribbling while wearing leather or canvas work gloves. The thickness of the gloves helps improve the sensitivity of your fingertips, so you'll have better ball control when you take them off. Jason Williams, a Memphis Grizzlies guard, credits his ball-handling mastery to this training method.
Make More Contact
Play foosball to become a better softball hitter. It improves hand-eye coordination.
Improve Balance
Use a sofa cushion to improve your balance. Stand one-legged on the cushion and move amedicine ball (or a 1-gallon milk jug or heavy phone book) from hand to hand, side to side, and behind your head. Once you've mastered the move, try it with your eyes closed. "You'll improve your balance, coordination, and body control, all important athletic attributes," says Greg Brittenham, assistant coach of player development for the New York Knicks.
Get Stronger Fast
Do the same amount of exercise in 10 percent less time. It forces your muscles to work harder and improves your endurance at the same time. If it takes you 30 minutes to do a full-body workout on Monday, try to do it in 27 minutes on Wednesday.
See Ball, Hit Ball
Play better tennis by training your eyes to focus faster. You'll hit more winners by learning to change your visual focus from distance, when your opponent is hitting the ball, to close up, when you're hitting it. Try this drill while riding in a car: Focus on an object about a tennis-court length away. Then quickly shift focus to a closer object.
Double Dip Benefits
Do dips with your elbows in and your body straight to work your triceps. But lean forward and flare them out to focus on your chest.
Bench More Now
Look at your dominant hand—without turning your head—while you're bench-pressing. "You'll be able to lift more weight," says Staley.
Do More Chinups
Don't think about pulling yourself up when you do chinups. Instead, imagine pulling your elbows down. The exercise will seem easier.
Climb Like Spiderman
For rock or wall climbing, buy shoes that fit your bare feet so tightly you can stand but not walk comfortably. They'll give you optimal control, and you'll be better able to use your legs—the key to successful climbing.
Run Injury-Free
One week out of every six, cut your weekly training mileage and frequency in half. You'll give your body a better chance to recover, and you'll avoid permanent, nagging injuries.
Drink Up, Get Lean
Drink low-fat milk. Scientists in Canada found that people who consumed more than 600 milligrams of calcium a day—roughly the amount in 2 cups of milk, a cup of broccoli, and a half cup of cottage cheese—had lower body fat than those who consumed less than 600 milligrams a day.
Slash Your Score
When you're putting, aim high on breaks. "Whatever you think the break is, double it and you'll come much closer to being correct," says Dave Pelz, author of Dave Pelz' Putting Bible and a consultant to dozens of PGA pros.
Multiply Your Muscles
Follow this simple formula to build more muscle: Multiply the amount of weight you lift for a particular exercise by the total number of times you lift it. Try to increase that number every workout by lifting heavier weights, increasing your repetitions, or doing more sets.
Be More Flexible
Spend twice as much time stretching your tight muscles as your flexible muscles. "Focus on problem areas instead of muscles that are already flexible," says Bill Bandy, Ph.D., a professor of physical therapy at the University of Central Arkansas. Typical problem areas for men: hamstrings, shoulders, and lower back.
Recover Faster
When you're recovering from a muscle injury, begin exercising again as soon as you can. Try a few minutes at low intensity to test yourself. Go slowly—no explosive movements. If you experience pain, stop immediately. Afterward, ice the area for 20 minutes and exercise again the next day. You should be able to go a little harder and longer each workout.
Reach Your Goals
Set your goals in reverse. That is, pick a date of completion and work backward, writing down short-term goals as you go. "The goals then seem more like deadlines," says Ballantyne.
Run Hills Faster
When running uphill, keep your head up and your eyes focused on the top of the hill. This opens your airways, making it easier to breathe than if your upper body were hunched forward.
Manage Your Middle
Do your ab exercises at the beginning of your workout if you can't pass this test: Sit with your feet flat on the floor and your legs bent—as if you had just performed a situp. Then place your fingers behind your ears with your elbows pulled back. Lower yourself to the floor as slowly as possible. "If it doesn't take at least 5 seconds, you need to prioritize your abdominal training," says the Australian strength coach Ian King.
Win a Marathon
To build speed and endurance, train like a Kenyan: Go slowly for the first third of your run, at a normal pace in the middle third, and at a faster-than-normal pace at the end. Gradually increase your starting pace each week, and you'll increase your normal and fast paces, too.
Outdrive Your Pals
To hit a golf ball farther, take some practice swings from the opposite side. It strengthens and balances your muscles, which may help you clear that water hazard. Do a few opposite swings on the first three or four holes, or for a minute at the driving range.
Sit Back, Squat More
Use a bench to squat with perfect form. That is, stand in front of the bench when you squat. Lower yourself as if you were sitting down. When your butt touches the bench, push yourself back up. Try it with a light bar or a broomstick first.

15 HEALTH AND NUTRITION TIPS.

Here are 15 health and nutrition tips that are actually based on good science.

1. Don’t Drink Sugar Calories

Sugary drinks are the most fattening things you can put into your body.
This is because liquid sugar calories don’t get registered by the brain in the same way as calories from solid foods.
For this reason, when you drink soda, you end up eating more total calories.
Sugary drinks are strongly associated with obesity, type 2 diabetes, heart disease and all sorts of health problems.
Keep in mind that fruit juices are almost as bad as soda in this regard. They contain just as much sugar, and the small amounts of antioxidants do NOT negate the harmful effects of the sugar.

2. Eat Nuts

Despite being high in fat, nuts are incredibly nutritious and healthy.
They are loaded with magnesium, vitamin E, fiber and various other nutrients.
Studies show that nuts can help you lose weight, and may help fight type 2 diabetes and heart disease.
Additionally, about 10-15% of the calories in nuts aren’t even absorbed into the body, and some evidence suggests that they can boost metabolism.
In one study, almonds were shown to increase weight loss by 62% compared to complex carbohydrates

3. Avoid Processed Junk Food (Eat Real Food Instead)

All the processed junk foods in the diet are the biggest reason the world is fatter and sicker than ever before.
These foods have been engineered to be “hyper-rewarding,” so they trick our brains into eating more than we need, even leading toaddiction in some people.
They are also low in fiber, protein and micronutrients (empty calories), but high in unhealthy ingredients like added sugar and refined grains.

4. Don’t Fear Coffee

Coffee has been unfairly demonized. The truth is that it’s actually very healthy.
Coffee is high in antioxidants, and studies show that coffee drinkers live longer, and have a reduced risk of type 2 diabetes, Parkinson’s disease, Alzheimer’s and numerous other diseases.

5. Eat Fatty Fish

Pretty much everyone agrees that fish is healthy.
This is particularly true of fatty fish, like salmon, which is loaded with omega-3 fatty acids and various other nutrients (22).
Studies show that people who eat the most fish have a lower risk of all sorts of diseases, including heart disease, dementia and depression.

6. Get Enough Sleep

The importance of getting enough quality sleep can not be overstated.
It may be just as important as diet and exercise, if not more.
Poor sleep can drive insulin resistance, throw your appetite hormones out of whack and reduce your physical and mental performance.
What’s more, it is one of the strongestindividual risk factors for future weight gain and obesity. One study showed that short sleep was linked to 89% increased risk of obesity in children, and 55% in adults.

7. Take Care of Your Gut Health With Probiotics and Fiber

The bacteria in your gut, collectively called thegut microbiota, are sometimes referred to as the “forgotten organ.”
These gut bugs are incredibly important for all sorts of health-related aspects. A disruption in the gut bacteria is linked to some of the world’s most serious chronic diseases, including obesity.
A good way to improve gut health, is to eat probiotic foods (like live yogurt and sauerkraut), take probiotic supplements, and eat plenty of fiber. Fiber functions as fuel for the gut bacteria.

8. Drink Some Water, Especially Before Meals

Drinking enough water can have numerous benefits.
One important factor, is that it can help boost the amount of calories you burn.
According to 2 studies, it can boost metabolism by 24-30% over a period of 1-1.5 hours. This can amount to 96 additional calories burned if you drink 2 liters (67 oz) of water per day.
The best time to drink water is half an hour before meals. One study showed that half a liter of water, 30 minutes before each meal, increased weight loss by 44%.

9. Don’t Overcook or Burn Your Meat

Meat can be a nutritious and healthy part of the diet. It is very high in protein, and contains various important nutrients.
The problems occur when meat is overcooked and burnt. This can lead to the formation of harmful compounds that raise the risk of cancer.
So, eat your meat, just don’t overcook or burn it.

10. Avoid Bright Lights Before Sleep

When we’re exposed to bright lights in the evening, this disrupts production of the sleep hormone melatonin.
An interesting “hack” is to use a pair of amber-tinted glasses that block blue lightfrom entering your eyes in the evening.
This allows melatonin to be produced as if it were completely dark, helping you sleep better.

11. Take Vitamin D3 if You Don’t Get Much Sun

Back in the day, most people got their vitamin D from the sun.
The problem is that most people don’t get much sun these days. They either live where there is no sun, or they stay inside most of the day or use sunscreen when they go out.
According to data from 2005-2006, about 41.6% of the US population is deficient in this critical vitamin.
If adequate sun exposure is not an option for you, then supplementing with vitamin D has been shown to have numerous benefits for health.
This includes improved bone health, increased strength, reduced symptoms of depression and a lower risk of cancer, to name a few. Vitamin D may also help you live longer.

12. Eat Vegetables and Fruits

Female Doctor Holding Two Apples
Vegetables and fruits are the “default” health foods, and for good reason.
They are loaded with prebiotic fiber, vitamins, minerals and all sorts of antioxidants, some of which have potent biological effects.
Studies show that people who eat the most vegetables and fruits live longer, and have a lower risk of heart disease, type 2 diabetes, obesity and all sorts of diseases.

13. Make Sure to Eat Enough Protein

Eating enough protein is incredibly important, and many experts believe that the recommended daily intake is too low.
Protein is particularly important for weight loss, and works via several different mechanisms.
A high protein intake can boost metabolism significantly, while making you feel so full that you automatically eat fewer calories. It can also cut cravings and reduce the desire for late-night snacking (54555657).
Eating plenty of protein has also been shown to lower blood sugar and blood pressure levels.

14. Do Some Cardio, or Just Walk More

Doing aerobic exercise (or cardio) is one of the best things you can do for your mental and physical health.
It is particularly effective at reducing belly fat, the harmful type of fat that builds up around your organs. Reduced belly fat should lead to major improvements in metabolic health.

15. Don’t Smoke or do Drugs, and Only Drink in Moderation

If you’re a tobacco smoker, or abuse drugs, then diet and exercise are the least of your worries. Tackle those problems first.
If you choose to include alcohol in your life, then do so in moderation only, and consider avoiding it completely if you have alcoholic tendencies.

How does cooking affect our nutrients.

This article will explore how the different cooking methods affect the nutrient content of foods.

Nutrient Content is Often Altered During Cooking

Cooking food improves digestion and increases absorption of many nutrients (12).
For example, protein in cooked eggs is 180% more digestible than in raw eggs (3).
However, several key nutrients are reduced with some cooking methods.

Nutrients That May Decrease

The following nutrients are often reduced during cooking:
  • Water-soluble vitamins: vitamin C and the B vitamins — thiamin (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), folic acid (B7) and cobalamin (B8).
  • Fat-soluble vitamins: vitamins A, D, E andK.
  • Minerals: primarily potassium, sodium and calcium.
Bottom Line: Although cooking improves digestion and the absorption of many nutrients, the levels of some vitamins and minerals may decrease.

Boiling, Simmering and Poaching

Boiling, simmering and poaching are similar methods of water-based cooking.
These techniques differ by water temperature:
  • Poaching: less than 180°F/82°C.
  • Simmering: 185-200°F/85-93°C.
  • Boiling: 212°F/100°C.
Vegetables are generally a great source of vitamin C, but a large amount of it is lost when cooked in water.
In fact, boiling reduces vitamin C more than any other cooking method. Broccoli, spinach and lettuce may lose up to 50% or more of their vitamin C when boiled.
Because vitamin C is water-soluble and sensitive to heat, it can leach out of vegetables when they’re immersed in hot water.
B vitamins are similarly heat sensitive. Up to 60% of thiamin, niacin and other B vitamins may be lost when meat is simmered and its juices run off.
However, when the liquid containing these juices is consumed, 100% of the minerals and 70-90% of B vitamins are retained.
On the other hand, boiling fish was shown to preserve omega-3 fatty acid content significantly more than frying or microwaving.
Bottom Line: While water-based cooking methods cause the greatest losses of water-soluble vitamins, they have very little effect on omega-3 fats.

Grilling and Broiling

Open Red Grill
Grilling and broiling are similar methods of cooking with dry heat.
When grilling, the heat source comes from below, but when broiling, it comes from above.
Grilling is one of the most popular cooking methods because of the great flavor it gives food.
However, up to 40% of B vitamins and minerals may be lost during grilling or broiling when the nutrient-rich juice drips from the meat.
There are also concerns about polycyclic aromatic hydrocarbons (PAHs), which are potentially cancer-causing substances that form when meat is grilled and fat drips onto a hot surface.
Luckily, researchers have found that PAHs can be decreased by 41-89% if drippings are removed and smoke is minimized.
Bottom Line: Grilling and broiling provide great flavor but also reduce B vitamins. Grilling generates potentially cancer-causing substances.

Microwaving

Microwaving is an easy, convenient and safemethod of cooking.
Short cooking times and reduced exposure to heat preserve the nutrients in microwaved food.
Studies have found that microwaving is the best method for retaining the antioxidant activity in garlic and mushrooms.
About 20-30% of vitamin C in green vegetables is lost during microwaving, which is less than most cooking methods.
Bottom Line: Microwaving is a safe cooking method that preserves most nutrients due to short cooking times.

Roasting and Baking

Roasting and baking refer to cooking food in an oven with dry heat.
Although these terms are somewhat interchangeable, the term “roasting” is typically used for meat while “baking” is used for bread, muffins, cake and similar foods.
Most vitamin losses are minimal with this cooking method, including vitamin C.
However, due to long cooking times at high temperatures, B vitamins in roasted meat may decline by as much as 40%.
Bottom Line: Roasting or baking does not have a significant effect on most vitamins and minerals, with the exception of B vitamins.

Stir-Frying

Stir Fry Pan With Vegetables
With stir-frying, food is cooked in a saucepan over medium to high heat in a small amount of oil orbutter.
These techniques are very similar, but with stir-frying the food is stirred often, the temperature is higher and the cooking time is shorter.
In general, this is a healthy way to prepare food.
Cooking for a short time without water prevents loss of B vitamins, and the addition of fat improves the absorption of plant compounds and antioxidants.
One study found that absorption of beta-carotene was 6.5 times greater in stir-friedcarrots than in raw.
In another study, blood lycopene levels increased 80% more when people consumedtomatoes sautéed in olive oil rather than without.
On the other hand, stir-frying has been shown to significantly reduce the amount of vitamin C in broccoli and red cabbage.
Bottom Line: Sautéing and stir-frying improve the absorption of fat-soluble vitamins and some plant compounds, but they decrease the amount of vitamin C in vegetables.

Frying

thinking-chef-with-hands-on-table-facebook
Frying involves cooking food in a large amount of fat, usually oil, at a high temperature. The food is often coated with batter or bread crumbs.
It’s a popular way of preparing food because the skin or coating maintains a seal, which ensures that the inside remains moist and cooks evenly.
The fat used for frying also makes the food taste very good.
However, not all foods are appropriate for frying.
Fatty fish are the best sources of omega-3 fatty acids, which have many health benefits. These fats are very delicate and prone to damage at high temperatures.
Frying tuna has been shown to degrade its omega-3 content by up to 70-85%, while baking caused only minimal losses.
In contrast, frying preserves vitamin C and B vitamins, and it may also increase the amount of fiber in potatoes by converting their starch into resistant starch.
When oil is heated to a high temperature for a long period of time, toxic substances calledaldehydes are formed. Aldehydes have been linked to an increased risk of cancer and other diseases.
The type of oil, temperature and length of cooking time affect the amounts of aldehydes produced. Reheating oil also increases aldehyde formation.
If you’re going to fry food, don’t overcook it, and use one of the healthiest oils for frying.
Bottom Line: Frying makes food taste delicious, and it can provide some benefits when healthy oils are used. It’s best to avoid frying fatty fish and minimize frying time for other foods.

Steaming

Bowl Of Broccoli
Steaming is one of the best cooking methods for preserving nutrients, including water-soluble vitamins that are sensitive to heat and water.
Researchers have found that steaming broccoli, spinach and lettuce reduces their vitamin C content by only 9-15%.
The downside is that steamed vegetables may taste bland. However, this is easy to remedy by adding some seasoning and oil or butter after cooking.
Try this easy recipe for steamed broccoli with suggested additions to improve the flavor.
Bottom Line: Steaming is one of the best cooking methods for preserving nutrients, including water-soluble vitamins.

Tips to Maximize Nutrient Retention During Cooking

Businessman With Frying Pan Full Of Vegetables
Here are 10 tips to reduce nutrient loss while cooking:
  1. Use as little water as possible for poaching or boiling.
  2. Consume the liquid left in the pan after cooking vegetables.
  3. Add back juices from meat that drip into the pan.
  4. Don’t peel vegetables until after cooking them. Better yet, don’t peel at all to maximize fiber and nutrient density.
  5. Cook vegetables in smaller amounts of water to reduce loss of vitamin C and B vitamins.
  6. Try to finish cooked vegetables within a day or two, as vitamin C content may continue to decline when the cooked food is exposed to air.
  7. Cut food after rather than before cooking, if possible. When food is cooked whole, less of it is exposed to heat and water.
  8. Cook vegetables for only a few minutes whenever possible.
  9. When cooking meat, poultry and fish, use the shortest cooking time needed for safe consumption.
  10. Don’t use baking soda when cooking vegetables. Although it helps maintain color, vitamin C will be lost in the alkaline environment produced by baking soda.
Bottom Line: There are many ways to preserve the nutrient content in foods without sacrificing taste or other qualities.

FRESH VS FROZEN FRUITS AND VEGETABLES.


      Eating more fruits and vegetables may even help protect against heart disease.
     Fresh produce may not always be available, and frozen varieties are a convenient alternative.
However, their nutritional value may differ.
     This article compares the nutrient content of fresh and frozen fruits and vegetables.

Harvest, Processing and Transportation

     Most of the fruits and vegetables you buy are harvested by hand, with a smaller amount being harvested by machinery.
However, what happens after that varies between fresh and frozen produce.

Fresh Fruit and Vegetables

     Most fresh fruits and vegetables are picked before they are ripe. This allows them time to fully ripen during transportation.
It also gives them less time to develop a full range of vitamins, minerals and natural antioxidants.
In the US, fruits and vegetables may spend anywhere from 3 days to several weeks in transit before arriving at a distribution center.
However, the USDA states that some produce, such as apples and pears, can be stored for up to 12 months under controlled conditions before being sold.
During transportation, fresh produce is generally stored in a chilled, controlled atmosphere and treated with chemicals to prevent spoiling.
Once they reach the supermarket, fruits and vegetables may spend an additional 1–3 days on display. They’re then stored in people’s homes for up to 7 days before being eaten.
Bottom Line: Fresh fruit and vegetables are often picked before they are fully ripe. Transportation and storage can take anywhere from 3 days and up to 12 months for some types of produce.

Frozen Fruit and Vegetables

     Fruits and vegetables that will be frozen are generally picked at peak ripeness, when they’re the most nutritious.
Once harvested, the vegetables are often washed, blanched, cut, frozen and packaged within a few hours.
Fruits tend not to undergo blanching, as this can greatly affect their texture.
Instead, they can be treated with ascorbic acid (a form of vitamin C) or added sugar to prevent spoiling.
Usually, no chemicals are added to produce before freezing.
Bottom Line: Frozen fruit and vegetables are generally picked at peak ripeness. They are often washed, blanched, frozen and packaged within a few hours of being harvested.

Some Vitamins Are Lost During Processing of Frozen Produce

Fruits and Vegetables
     Generally speaking, freezing helps retain the nutrient content of fruits and vegetables.
     However, some nutrients begin to break down when frozen produce is stored for more than a year.
Certain nutrients are also lost during theblanching process. In fact, the greatest loss of nutrients occurs at this time.
     Blanching takes place prior to freezing, and involves placing the produce in boiling water for a short time — usually a few minutes.
This kills any harmful bacteria and prevents the loss of flavor, color and texture. Yet it also results in the loss of water-soluble nutrients, such as B-vitamins and vitamin C.
However, this doesn’t apply to frozen fruits, which don’t undergo blanching.
The extent of nutrient loss varies, depending on the type of vegetable and length of blanching. Generally, losses range from 10–80%, with averages around 50%.
One study found that blanching reduced water-soluble antioxidant activity in peas by 30%, and in spinach by 50%. Nonetheless, levels remained constant during storage at −4° F, or −20° C.
That being said, some research also suggests that frozen produce may retain its antioxidant activity despite the loss of water-soluble vitamins.
Bottom Line: Blanching results in a loss of antioxidants, B-vitamins and vitamin C. However, nutrient levels remain fairly stable after freezing.

Nutrients in Both Fresh and Frozen Produce Decline During Storage

Crate Of Oranges
     Shortly after harvesting, fresh fruits and vegetables start to lose moisture, have a greater risk of spoiling and drop in nutrient value.
One study found a decline in nutrients after 3 days of refrigeration, when values fell to levels below those of frozen varieties. This is most common in soft fruits.
     The vitamin C in fresh vegetables begins to decline immediately after harvesting and continues to do so during storage.
For example, green peas have been shown to lose up to 51% of their vitamin C during the first 24–48 hours after harvesting.
In vegetables stored chilled or at room temperature, antioxidant activity declined.
     However, although vitamin C can be easily lost during storage, antioxidants likecarotenoids and phenolics may actually increase.
This is possibly due to continued ripening and is seen in some fruits.
Bottom Line: Certain vitamins and antioxidants begin to decline immediately after harvesting. Therefore, it’s best to eat fresh fruits and vegetables as soon as possible.

Fresh vs Frozen: Which is More Nutritious?

Bowl of Frozen Berries
     Results from studies that have compared the nutrient content of frozen and fresh produce vary slightly.
This is because some studies use freshly harvested produce, which removes the effects of storage and transport time, while others use produce from supermarkets.
Additionally, differences in processing and measuring methods can influence results.
     However, in general, the evidence suggests that freezing can preserve nutrient value, and that the nutritional content of fresh and frozen produce is similar.
When studies do report nutrient decreases in some frozen produce, they are generally small.
Furthermore, levels of vitamin A, carotenoids, vitamin E, minerals and fiber are similar in fresh and frozen produce. They’re generally not affected by blanching.
Studies comparing supermarket produce with frozen varieties — such as peas, green beans,carrots, spinach and broccoli — found the antioxidant activity and nutrient content to be similar.
Bottom Line: Frozen produce is nutritionally similar to fresh produce. When nutrient decreases are reported in frozen produce, they’re generally small.

Frozen Produce May Contain More Vitamin C

Frozen Peas
     Frozen produce may contain higher levels of certain nutrients.
This is most commonly seen in studies that compare frozen produce with fresh varieties that have been stored at home for a few days.
For example, frozen peas or spinach may have more vitamin C than supermarket-bought fresh peas or spinach that have been stored at home for several days.
For some fruits, freeze drying resulted in higher vitamin C content, when compared to fresh varieties.
Additionally, one study suggests that the processes undertaken to freeze fresh produce may increase fiber availability by making it more soluble.
Bottom Line: Frozen fruits and vegetables may have higher levels of vitamin C than produce that has been stored at home for several days.