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- Title: How to Eat Better: How to Shop, Store & Cook to Make Any Food a Superfood
- Autor: James Wong
- Publisher (Publication Date): Mitchell Beazley (April 6, 2017)
- Language: English
‘James Wong brings some welcome sanity to the world of healthy eating…its genius is his advice on how to get more nutrition from fruit and veg. It’s fascinating, and better than cutting out food groups or paying for so-called superfoods’ – delicious. magazine
SELECT a Braeburn apple over a Fuji and get almost double the antioxidants from a fruit that tastes just as sweet.
STORE strawberries on the counter, instead of in the fridge, and in just four days they will quadruple their heart-healthy compounds.
COOK broccoli with a teaspoon of mustard and 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. No diets, no obscure ingredients, no damn spiralizer, just real food made better, based on the latest scientific evidence from around the world. 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.
How to Eat Better reveals how to up the nutritional ante of your cooking. Inspirational! * Woman & Home * Botanist James Wong has compiled the ultimate guide to every type of fruit and vegetable, from the ones we should always pick off the shelf to the ones we should avoid putting in our shopping baskets. * The Daily Mail * His book is so useful. It systematically sorts the wheat from the gluten-free chaff in terms of what is scientifically proven to be nutritionally beneficial amid the confusing fads and misinformation… As well as reassuring us about carbs, gluten and sugar, this book has a wealth of simple, applicable science. Plonk mushrooms on a windowsill for a couple of hours and they’ll contain 100 times the vitamin D2 than if they were chopped into a soup straight from the fridge. Microwave kale and its polyphenol levels jump by 40 per cent. — Anna Maxted * The Times *
About the Author
James Wong is a Kew-trained botanist, writer and broadcaster based in London, England. He is the author of the bestselling books Grow Your Own Drugs, Homegrown Revolution and RHS Grow for Flavour, as well as a presenter of programmes including BBC2’s award-winning Grow Your Own Drugs and Countryfile and Radio 4’s Gardeners’ Question Time. James is co-presenting a major new BBC primetime series on the science of food. Dr Emma Derbyshire is a registered Public Health Nutritionist and award-winning health writer. She is the director of consultancy Nutritional Insight Limited.
Really cool book. Did you know that if you cool potatoes after cooking, they have good resistant fiber … and (something I didn’t know), you can heat them up again and you don’t lose the fiber benefits. Lots of neat tips and tricks like this. Worth buying if you want to maximize the nutrition from foods you probably already eat.