Cooking Effects on Food
Cooking can increase the bioavailability of lycopene in tomatoes and beta-carotene in carrots
Cooking can increase the bioavailability of lycopene in tomatoes and beta-carotene in carrots
Tackling inflammation, antioxidants, detoxification pathways and improving metabolism are built on a strong dietary and lifestyle baseline
Electrical charge differences determined by segregation of various ions, such as Na+, Cl-, Ca++ or K+ drive the electrical backbone of life itself
Some are good to consume, like the stylbene resveratrol, the biogene amine spermidine, or the flavonoid rutin
Vitamins are organic substances, made by plants and animals, whereas minerals are inorganic, found in soil and water