.: Carrots Top Related Articles
1). Choosing A Juicer
There are many advantages to eating fruit and vegetables raw. Water-soluble vitamins (such as vitamin C) are destroyed by heating, so there will be less vitamin C in a cooked carrot than in a similar raw carrot.
But for some nutrients, cooking (and juicing) is more nutritious, because it makes the nutrients more easily assimilated. Cooking and juicing breaks down tough fibres and allows the digestive juices to work more effectively on the vegetable.
Article tags: juicer, fruit, vegetablers, nutrition, juice, health, antioxidants, digestion, carrots, cooking, raw food
2). Turn Off the Fat Genes - A Book Review
Once in a while a good title comes along and "Turn Off the Fat Genes" is one of those titles that just have to be written about. If you are not familiar with Dr. Neal Barnard's work, he has been writing about how to lose weight on a high carbohydrate diet for at least a decade now.
I'm amazed, as you might be, that his work is not better known. There are a number of advantages to using a high carb diet and as many disadvantages to the low carb/ high protein diets.
Article tags: weight loss, weight, loss, nutrition, exercise, negative, calorie, calories, energy, barnard, carbohydrates, rice, carrots, exercise, metabolism, proteins, fats, peppers, vitamins, minerals
3). Bicarbonate of Soda: The Magic Ingredient?
For well over a century professional cooks have known that adding bicarbonate of soda to cooking vegetables enhances their color; greens turn bright green and old carrots look like new
Article tags: cooking, cabbage, greens, green beans, bicarb of soda, carrots