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

Asana that Recharge & Refresh Memory: Iyengar Yoga Workshop, Sat 20 Oct
Join Cathy Rogers Evans for Iyengar® yoga based workshop focusing on recharging and refreshing the battery of memory to get back its power.  ... read more
Yoga Teacher Forum , Sun 21 Oct - only £5!
Are you a yoga teacher or simply looking to deepen your knowledge of yoga? Please join us and our special guest Kate Ellis and gain some tips on teaching 1-2-1 yoga classes... spaces still available to book online or just turn up on the day! ... read more
Alexander Technique Introductory workshop, Sat 27 Oct
Would you like to be pain free, less stressed, have a better body image, more mobility, improved balance and easier breathing?  ... read more
'Flow in the dark' yoga workshop, Sun 28 Oct
Close your eyes, Open your heart and Discover your courage with Anna Sugarman... ... read more
Therapeutic Sound Bath, Sun 28 Oct
Relax and come into balance with the healing power of sound with Ruth Summers. ... read more

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