Exploiting Sensory-Specific Satiety for Weight Loss
How can we use sensory-specific satiety to our advantage?
Image Credit: Wikimedia Commons. This image has been modified.
How can we use sensory-specific satiety to our advantage?
Microwaving is probably the most efficient way to reduce agaritine levels in fresh mushrooms.
How Dr. Greger pressure steams his greens.
Dark green leafy vegetables are the most nutrient-dense foods on the planet. What’s the best way to prepare them?
Boiling, steaming, microwaving, air frying, and sous vide cooking are put to the test for nutrient retention.
What are the eight preparation methods to reduce exposure to carcinogens in cooked meat?
Smoothies (and blended soups and sauces) offer a convenient way to boost both the quantity and quality of fruit and vegetable intake by reducing food particle size to help maximize nutrient absorption.
Potential culprits include the trans fat in meat, the saturated fat, cholesterol, heme iron, advanced glycation end products (glycotoxins), animal protein (especially leucine), zoonotic viruses, and industrial pollutants that accumulate up the food chain.
How do canned versus germinated beans (such as sprouted lentils) compare when it comes to protecting brain cells and destroying melanoma, kidney, and breast cancer cells.
Does cooking meals at home lead to improved health outcomes? And how do TV dinners compare nutritionally to TV-chef recipes?
How does sweet potato baking compare to boiling and steaming, and should we eat the skin?
Comparing the immune system-boosting effect of cooked versus raw kale.
Which are the gentlest cooking methods for preserving nutrients, and which vegetables have more antioxidants cooked than raw?