How to eat YOURSELF HEALTHY

When it comes to good nutrition and boosting health, it’s not just the foods you eat. How you store, prepare and cook them matters too

WORDS: TANYA PEAREY.

At the supermarket A few simple, but wisely made, choices can make all the difference. ✣ Choose small potatoes The nutritional gold mine is in the skin – where there’s more fibre, vitamins, minerals and polyphenols. So the smaller the spud, the more benefits – just make sure to eat the skin! ✣ Go dark on green leafy stuff When it comes to nutrients, the darker the better with green leafy veg. Go for kale and savoy over white cabbage. ✣ Buy pre-cooked, vacuum-sealed beetroot It doesn’t affect the antioxidants or nitrates, which research suggests can widen arteries, improving blood flow and reducing the risk of high blood pressure, heart attack and stroke. LIKE APPLES? Choose a Braeburn over a Fuji. It has more health-improving antioxidants (including one-and-a-half times more polyphenols), according to research from Leeds…

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Woman's Weekly (Digital) - 1 Issue, 24-Dec-2019_Double issue

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