COOK ORANGE, RED AND YELLOW FOODS
Raw food is a rich source of invaluable nutrients, but some cooked foods can also be anti-ageing. Orange, red and yellow foods like red peppers, carrots, kumara, tomatoes and corn – all staples in the hot spots – release more antioxidant carotenoids when cooked. Carotenoids have anti-cancer properties and keep the skin supple. Adding beneficial fats increases our uptake of fat-soluble carotenoids even more, so drizzle on olive oil, as in the Mediterranean hotspots, or add avocados, as the Nicoyans do.