Steam your greens

Some cooking methods can preserve, and even boost, the nutrient content of vegetables. Italian scientists evaluated the effects of three commonly used cooking methods - boiling, steaming, and frying - on the nutrient content of carrots, courgettes and broccoli. Water-cooking treatments maintained the antioxidant content of the vegetables, while frying caused a significantly higher loss of antioxidants. For broccoli, steaming increased the content of glucosinolates (a group of plant compounds with cancer-fighting abilities). Softening of the vegetables by the cooking process is thought to lead to increased extractability of antioxidants. (Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. J Agric Food Chem. 2008 Jan 9;56(1):139-47).

 

Upcoming Events

Re:Centre: Yoga & Thai Yoga Massage Workshop, Sat 26 May
Join Leonie for a gentle, fluid and exploratory workshop using props, some gentle partner work and Thai yoga massage techniques... reserve your spot now! ... read more
Slow Flow & Restorative Yoga, Sun 27 May, 5.30pm
Finish the weekend deeply relaxed and restored and ready to face the week ahead with renewed energy.... Join Katy for a deeply nourishing slow flowing and restorative anusara yoga inspired class... book now or just drop-in! ... read more
Iyengar Yoga workshop, Sat 2 Jun
Delve deeper into your yoga practice in this afternoon Iyengar Yoga workshop with Jen Henwood. ... read more
Yoga Teacher Forum with Brighton Yoga Foundation, Sun 3 Jun
Yoga teachers of Brighton & Hove! Come and join us for a fun and interactive workshop... ... read more
Community Yoga Workshop 'Move & Breathe' Sun 9 Jun
Move & Breathe is a low cost community workshop furthering our charitable mission to share the benefits of body-mind-breath practices within our community. ... read more

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