You seldom need to tell a kid to go out and play – we are born with an instinct
for having fun, and a growing body of research suggests that we grown-ups would
all do ourselves good by reconnecting to that fun of being a kid. Cultivating a
playful attitude actually makes you more creative and strengthens relationships.
(Prevention, May 2011, pg. 19)
Raw or cooked? Though raw produce is often assumed to be more nutritious
than cooked, a mix of both kinds gives you more healthy options. For example:
Tomatoes – Cooked, these have a higher dose of cancer-fighting lycopene.
Green bell peppers – You’ll keep more vitamin B if you eat these raw.
Zucchini – Squash delivers more beta-carotene (a building block for Vitamin A)
when cooked.
Spinach – Raw spinach has more Vitamin C and folate. Cooked, it’s richer in
calcium and zinc.
Garlic – Garlic’s health-protecting antimicrobial power is dimmed by cooking.
(Prevention, May 2011, pg. 86)
Strawberry Bliss Luscious, heavenly scented, and red all the way through, these
are the signs of a strawberry picked at its peak. This fruit doesn’t continue to
ripen after picking. Choose deeply colored berries and avoid mushy ones.
Consider buying organic. Strawberries retain a high level of pesticide residue.
Chill whole, unwashed berries in a single layer, loosely covered. Just before
using, rinse gently in a bowl of cold water – not under the tap) and dry on paper
towels (wet berries spoil faster). Then enjoy! Strawberries are rich in anti-
oxidants and, ounce for ounce, have more vitamin C than oranges.
(Prevention, May 2011, pg. 135)
Did you know … Green tipped bananas may be better for you than their brown
spotted counterparts. Under-ripe bananas have less sugar and more resistant
starches, which may help burn fat and lower blood glucose.
(Prevention, May 2011, pg. 86)
Enjoy,
Jackie Hoover, Parish Nurse