- Why you should always buy cheap orange juice
- Do this surprising thing to your pasta and see what happens
- What you can do to make everyday foods superfoods
There’s a problem with Britain’s food.
Thanks to modern farming techniques, which select certain crops that are ‘resistant’ or ‘fast growing’ over those that are more nutritious…
…and which use fertilisers, pesticides and send food flying all over the world…
….We’ve lost a lot of the nutrition we took for granted.
A comparison of the nutritional content of food in 1940-2002 shows that the mineral content of vegetables, fruits, meat and milk has fallen over the past 60 years.
By as much as 70%.
These depleted nutrients include calcium, iron and magnesium, the last of which was the subject of my message to you on Thursday.
Magnesium is crucial for good health. It’s known as the ‘master mineral’ and is behind over 300 metabolic processes.
It keeps your heartbeat steady, improves muscle function, controls levels of bad cholesterol, reduces pain and gives your whole body more energy. It even helps your vision by increasing the blood flow to your eyes.
Replacing lost magnesium can utterly transform your health, improving your sleep, relieving fatigue, improving heart, joint and bone health.
If you’ve not tried it yet, you might be missing out on relief for a tonne of health woes that have been nagging you for years.
For more information, take a look at this: how to Replace Magnesium, the Missing Nutrient
So what else can you do about depleting nutrition in food?
Well, of course buying fresh seasonal vegetables, as locally as possible, is one way to get more out of what you eat., As is growing your own organic garden vegetables.
But there are some other, lesser known ways too.
Last year, TV food expert James Wong released a book called How to Eat Better: How to Shop, Store & Cook to Make Any Food a Superfood.
As the book title suggests, he looked for ways to get more out of the food you eat, with some eye-opening truths revealed.
Why you should always buy cheap orange juice…
Instinctively, you might think that the more expensive, fancy ‘not from concentrate’ orange juices are the healthiest option.
But Wong points out that you get more phytonutrients from basic ‘value’ orange juice. This is because the whole fruit is pulped to make the juice.
He says the cheap juice has ‘seven times the flavonoids’, too. Diets rich in flavonoids foods are linked with reduced risk of cancer and cardiovascular disease.
He also has this surprising tip about pasta…
Do this surprising thing to your pasta and see what happens
The problem with pasta is that it’s considered a refined carb bombshell, spiking your blood sugar when you eat it, leading to craving and issues with diabetes,
But… by cooking, then chilling and then reheating pasta, you can reduce any rise in blood sugar by 50%.
On the other hand, here’s something you probably DO keep in the fridge but shouldn’t…
Why warm tomatoes are better
In his book, James Wong points out that if you keep tomatoes out of the fridge, their flavour strengthens, as does their level of lycopene, a powerful anti-inflammatory.
This is one to bear in mind if you’re a smoker…
In 2016, scientists found that lycopene could help protect smokers against lung disease. When they mixed tomato juice into the drinking water of test-mice, they prevented them from suffering emphysema triggered by tobacco smoke.
Staying in the warm also benefits strawberries, which quadruple their healthy-heart compounds if you leave them out of the fridge. Grapes, too which gain in their nutritional power if left in a cool room or larder rather than the fridge.
Talking of fruit, Wong also suggests that you always by the smaller, cheaper blueberries for sale in supermarkets. These are richer in anthocyanin, which is found on the skin and helps prevent disease.
Because you get more surface area per berry with a small fruit than the larger version, the smaller ones are best.
Potatoes are similar…
About half the nutrients in a potato are in its skin, so choosing smaller potatoes gives you more of a health punch than the large version.
And here’s one that’s good news for me, as I’m always carelessly leaving garlic until it starts sprouting green shoots…
Why old garlic is healthier
There are more antioxidants in older garlic bulbs that are at the point of sprouting shoots. This is because the bulbs are releasing them as a defence against stress.
But best of all is this…
The food that can help you live ten years longer
Wong points out that chili peppers could extend your life by ten years, according to research.
Here he is referring to a study in the Public Library of Science journal, PLoS One at the beginning of 2017.
It concluded that people who regularly eat chilies are 13% less likely to die prematurely compared to those who avoid eating them altogether.
You can get more out of the chili by leaving some of that pale spongy tissue from the inside of it, rather than scraping it off with a knife (same for regular bell peppers).
Those bits have super-high concentrations of antioxidants and polyphenols.
For more tips and shortcuts like these, it might be worth checking out the book How to Eat Better: How to Shop, Store & Cook to Make Any Food a Superfood, (published by Mitchell Beazley) which you can find on Amazon or at your local bookshop.
And as for magnesium…
A risk-free challenge that could transform the way you feel every day
I highly recommend you take up our 60-day ‘feel miles better’ challenge and find out what happens when you restore your magnesium levels.
We’ve got a complete 5-part package that will gently and effortlessly restore your missing nutrient, and it’s as simple as taking a warm bath or using a spray.
You can take this challenge without risking your money. See it work wonders or your money back.
For more information, go to our website here: 60 day ‘feel miles better’ challenge.
Until next week, stay healthy!