8 Foods That Have Changed Benefits in Different Conditions
We’ve gotten used to thinking that tomatoes are more useful when we eat them raw and make a salad with them. And while this is true, they’re actually a better choice for your stomach when they’re cooked. And there are many more ordinary foods that can surprise you with their changing benefits depending on the way they’re prepared.
We at Bright Side grew curious about what products can become more useful with time or even after being fried — and we’d like to share what we learned with you.
If you suffer from diabetes, it’s better to eat bananas that are more underripe than overripe, experts say. When a banana ripens, the starch begins to turn to sugar that you need to control during diabetes.
On the other hand, underripe bananas have some other slight health benefits. It happens because of a starch called resistant starch that they contain. It’s difficult for us to digest because it’s like eating a raw potato. In this case, overripe bananas are better for eating.
Although mushrooms may lose vitamin B after they get cooked, there are some great benefits that they gain after hitting heat. First of all, raw mushrooms are like sponges and can absorb toxins that can be destroyed through cooking.
Secondly, cooking increases the number of antioxidants in mushrooms that our body needs so much in the modern world. If you like to eat this veggie, it’s recommended to grill or microwave it instead of boil or fry it. In this case, they boast more valuable health benefits.
We’ve gotten used to eating raw tomatoes. Yes, they contain vitamin C, but experts say that when they’re cooked, they have much higher levels of lycopene. And this can be a more potent antioxidant than vitamin C. Also, cooking tomatoes can soften fiber so they become easier to digest.
It’s a little surprising, but carrots, which are so good for us thanks to their beta carotene, have higher levels of the nutrient when cooked. This vegetable likes to be heated. Boiling can create even more available beta-carotene in carrots.
It’s better to cook carrots with the skins still on so it can triple their overall antioxidant power. At the same time, chopping them up before cooking might not be the best idea because it eases the surface area for leaching nutrients into the water. It’s better to chop them after boiling.
Spinach is packed with nutrients, but you may absorb more calcium and iron if you cook it, doctors say. It happens because it’s loaded with oxalic acid, which blocks the absorption of iron and calcium. When you cook spinach, this element breaks down and you can get more health benefits from it.
Cheese is an excellent source of protein but each type can have different additional benefits. For example, mozzarella is lower in sodium and calories than most other cheeses. It also contains bacteria that act as probiotics so it may improve gut health and your immune system.
At the same time, blue cheese has more calcium than most other cheeses but can be too salty for some people.
It was found that toasted bread has a lower glycemic index. This index has an effect on your blood sugar level, so it can be a better option for diabetics.
Sourdough bread contains higher levels of antioxidants and folate than other types of bread. Also, it has lower phytate levels so it allows your body to absorb the nutrients more easily.
A study examined the effects of drinking 250 milliliters of beetroot juice every day on 68 people with high blood pressure. As a result, researchers found that it significantly lowered blood pressure. On the other hand, boiled beetroot can be easier to digest because its hard fibers break down the same way they do in boiled potatoes.
What’s your favorite food? Would you prefer good tasting food or healthy food?