Food Preparation

Cooking Effects on Food

Cooking can increase the bioavailability of lycopene in tomatoes and beta-carotene in carrots

Coconut oil inhibits the binding of lectins to cells in the body, and avocados may protect against lectin-induced damage

One of the key ways in which oxalates can contribute to inflammation in the body is through the activation of the NLRP-3 inflammasome

Pickled cucumbers balance the EPA & DHA rich fatty fish and also jump start your digestion, by giving a boost to your microbiome

Because plant cells literally become your own cells, your relationship with food is the most intimate relationship of your existence

Anchovies and sardines are two of the richest sources of healthy omega-3 fatty acids and they are a richer source of vitamin B12

Phytic acid binds important minerals like magnesium, iron, zinc and potassium, preventing their absorption

Humans can’t digest lectins. These compounds usually pass through our digestive system unchanged