It's also a great source of carotenoids like lutein, which protect your eyes from macular degeneration—one of the leading causes of blindness in adults.
You can add corn kernels to your salad, soup, or black bean salsa, or sauté them with finely chopped jalapeño, cilantro, and a sprinkle of cotija cheese for Mexican esquites (that's "toasted corn" to you, Gringo). Steamed broccoli helps lower cholesterol and detoxifies the body.
Just bake one with cinnamon and a touch of agave, then top with low-fat frozen yogurt.
Research links cherries' red color—provided by the fruit's powerful anthocyanins—to a reduction in inflammation, total cholesterol, and belly fat.
It's high time, then, to stock your freezer with these under-appreciated nutritional powerhouses.
At just 59 calories per ear, corn is packed with fiber, antioxidants, and B vitamins.
Packed with cancer-reducing antioxidants and anti-inflammatories, spinach is also a rich source of iron.
You can add chopped spinach to lasagna, scrambled eggs, cottage cheese, or any sauce or soup to add flavor This vegetable is like a multivitamin on your plate, protecting you from a host of ills.
Add some peaches to cottage cheese for a high-protein, low-carb, post-workout snack, or whip up a simple—but healthy—dessert. These berries, melons, tomatoes, and greens can be exposed to pesticides, extreme heat, and light during transport, further compromising their freshness and nutritional value. Studies by IFR Extra have shown that produce can lose up to 45% of its essential nutrients during the journey from farm to table—a period that can last as long as 16 days.You can throw frozen carrots (right out of the bag) into stews and soups.If you prefer them tender, do it early in the cooking process; for more crunch, add them near the end.
Maybe you mix it up from trying no tongue to trying a little more tongue to backing off on the tongue.