Live Your Best 365 with Alisa Bloom, MPH, RDN, LDN, NBC-HWC, DipACLM

I help YOU who, despite being on one or more medications and experiencing one or more symptoms of feeling unwell, aren’t feeling as well as you can. You deserve to live your best 365.

Vegetables: To Cook or Not to Cook?

May 26, 2022 | Digestive Health

Did you know that some vegetables release their most potent antioxidant benefits after cooking? It’s true; let’s take a look.

The heat breaks down thick plant cell walls to raise the bioavailability of nutrients or how they can take effect within the body. In other words, cooking releases nutrients in better-absorbed forms in our bodies than wouldn’t be if they were raw. Vegetables can be roasted, steamed, grilled, microwaved, or lightly sauteed. Avoid charring or overcooking. Add a touch of olive oil for even better absorption.

Here are five vegetables that you should cook to release antioxidants:

1. Carrots – when cooked, release more of the immune-enhancing antioxidant, carotenoids.

2. Spinach – when this leafy green is cooked, the calcium and iron-binding oxalic acid is broken down to increase the availability of these nutrients by the body.

3. Tomatoes – arerich in lycopene, an antioxidant that improves cardiovascular and cognitive function—the bioavailability of lycopene increases in cooked tomatoes.

4. Cruciferous vegetables – cooking cruciferous vegetables such as cabbage or broccoli helps them release indole, a cancer-fighting organic compound

5. Asparagus – Cooked asparagus is higher in beta-carotene and quercetin, two powerful antioxidants.

I can help increase your confidence in achieving your health goals by getting to the root cause of your symptoms. Let’s chat more if you want to look into your genetic blueprint to navigate health and nutrition goals. I am accepting clients to my new program, Hangry to Happy! Click here to apply!


7 Steps to Rev Up Your MetabolismMore energy, less hunger.