Happy Monday to you!
Did you know?....
*The longer a food is exposed to heat, the greater its nutrient loss.
*Boiling vegetables in a pan of water was long the traditional cooking method. Studies have found that this leads to loss of water-soluble vitamins like vitamin C and folate, an important B vitamin. Now studies show that certain antioxidant cancer-fighting phytochemicals are also lost in cooking water.
*Microwave cooking: The impact of cooking vegetables in a microwave depends upon how it is done. Microwaves offer the advantage of cooking vegetables quickly, often even more quickly than steaming. A quick cooking time minimizes the loss of heat-sensitive vitamins, such as vitamins C and B (including folate).
*You should cook vegetables only to tender crisp, use a lid to speed up cooking time, and leave the peel on whenever possible to help reduce nutrient loss.
The challenge today is to get in 3-5 servings of fresh or steamed vegetables. Try to avoid canned, overly processed, or overcooked vegetables. A great way to get in your vegetables can be:
*Having a salad
*Steaming in the microwave or in a steamer
*Have freshly chopped vegetables for a healthy snack
Have a Great Monday!
“There's a difference between interest and commitment. When you're interested in doing something, you do it only when it's convenient. When you're committed to something, you accept no excuses; only results.”
When you get to a plateau, think of it as a landing on the stairway to your goal. And maintenance is a lifelong plateau, so a bit of "rehearsal" for maintenance isn't the worst thing in the world
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