Men's Fitness - - Features | Cooking Tips -


If you’re cook­ing with pep­pers, bet on red: they have the high­est con­cen­tra­tion of vi­ta­min C, as well as fat­burn­ing cap­saicin and an ar­ray of other help­ful phy­to­chem­i­cals, in­clud­ing a rare com­bi­na­tion of six carotenoids.


Go hot if you can take it – the spicier the chilli, the higher it is in cap­saicin, a fat burner that’s may also help re­duce some types of in­flam­ma­tion. There’s also some ev­i­dence that chill­ies can re­duce blood choles­terol and triglyc­erides, low­er­ing your risk of a heart at­tack or stroke.


Toma­toes - canned or fresh - are your best source of the carotenoid pig­ment ly­copene, which stud­ies sug­gest can help pre­vent prostate, lung and stom­ach can­cers. They’re also an ex­cep­tion to the rule that cook­ing de­stroys nu­tri­ents – ly­copene is bet­ter ab­sorbed when it’s been heated.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.