How to make any food a super food
No diets, no obscure ingredients, no damn spiralizer, just real food made better, based on the latest scientific evidence from around the world.
Did you know that if you
- select a Braeburn apple over a Fuji you get almost double the antioxidants and it tastes just as sweet.
- store strawberries on the counter for four days they will quadruple their heart-healthy compounds than if you store them in the fridge.
- cook broccoli with a teaspoon of mustard you send its levels of cancer-fighting potential skyrocketing ten-fold.
Between the rush to keep up with the latest miracle ingredient, anxiety about E-numbers and demonization of gluten/dairy/sugar (or the next foodie villain du jour) many of us are left in a virtual panic in the supermarket aisle. Tabloid headlines, 'free-from' labels and judgemental Instagram hashtags hardly help matters - so what should we be buying?
How to Eat Better strips away the fad diets, superfood fixations and Instagram hashtags to give you a straight-talking scientist's guide to making everyday foods far healthier (and tastier) simply by changing the way you select, store and cook them.
With over 80 foolproof recipes to put the theory into practice, James Wong shows you how to make any food a superfood, every time you cook.