What’s a Phytonutrient? Phytonutrients are the beneficial components in plants that help fight off disease and prevent the damaged caused by free radicals and toxins in our environment. They protect the plants themselves from potentially harmful factors such as UV light, pests, fungus, and parasites. The protective quality of phytonutrients extends to us when we eat these plants, which translates into the prevention of heart disease, diabetes, and other inflammatory diseases.
When plants are exposed to a threat, they fight back by producing these wonderful chemicals. It follows logically and has been scientifically studied and proven that the use of pesticides and herbicides allows plants to “let their guards down” and stop producing as much and as many of these beneficial substances. Conventional produce contains far fewer phytonutrients than organic produce.
- Antioxidants are phytonutrients.
- Carotenoids are phytonutrients.
- Flavonoids are phytonutrients.
Today I’m going to share some easy, useful, and simple-to-implement shopping and cooking hacks to help you increase your intake of phytonutrients.
Maximizing Your Phytonutrient Intake
If you haven’t had a chance to check out Jo Robinson’s new book Eating on the Wild Side: The Missing Link to Optimum Health, it’s high time you check it out. There are so many awesome little tidbits in this wonderful book explaining how our food isn’t quite what it used to be, and what we can do about it. It outlines the origins of domesticated plants and makes the argument that the “5 a day” recommendation of typical fruits and veggies simply won’t cut it anymore. Instead, you need to know which fruits and veggies to eat to really max out that phytonutrient count and reach optimal health.
There’s no way that I could “give away” the plethora of valuable information that you’ll find between the pages of this book, but I took it upon myself to extract some of my favorite goodies — tips and hacks you can put to use today to start upping your phytonutrient count and improving your health.
6 Shopping Hacks to Increase Your Phytonutrients:
- Choose granny smith. It has the highest phytonutrient content and the best sugar-to-fiber ratio. Great for the heart and the whole body too. The golden delicious apple has the fewest phytonutrients of any of the other varieties, and has so much sugar that it can increase your LDL cholesterol and triglycerides.
- Replace salt with herbs and spices. Herbs and spices are as nutritious as the wild foods of our ancestors, packed full of a wide range of phytonutrients. They are a great substitute for extra salt and can provide wonderful, rich flavor to any dish.
- Opt for red lettuce and other leafy greens. Red lettuce is the king of lettuces, according to Robinson, as that red color indicates a very high antioxidant content. Additionally, the internal leaves of the head lettuce never see the sunlight, so they don’t generate phytonutrients to protect themselves from the UV rays. Leafy lettuces that flare out and are exposed to the sun have a greater supply of nutrition.
- Go green. Green onions have 100x more phytonutrients than bulb onions that grow underground. The green part is the richest portion, so chop it up and use it all!
- Berries over bananas. Like the golden delicious apple, the farmed banana is much higher in sugar than in phytonutrients and fiber. Berries have a better sugar-to-fiber ratio, and their deep color indicate a high level of phytonutrients. If you can find wild berries, you’ll get even more bang for your buck! Some grocery stores sell frozen wild blueberries, and if you live in the Bay Area, you’re about to start seeing wild blackberries all over the place. Eat up! Robinson recommends that we shoot for eating 1/2 a cup of berries a day.
- Opt for yams. White potatoes are very starchy without a lot of fiber to mitigate the glycemic load. The orange color of the yam indicates a high carotenoid count, and you’ll find more fiber there too.
4 Kitchen Hacks to Increase Your Phytonutrients:
- Don’t boil your veggies — you end up throwing out the nutrition with the water. All other types of cooking are superior to boiling most vegetables (artichokes are the exception, but even then steaming is better than boiling). Stir frying is a great way to go, because you don’t lose the water soluble nutrients the way you would if you boiled or steamed.
- Tear your greens a day in advance. The leaves are still alive in your fridge (in fact, asparagus can grow another inch or two in the grocery store or in your fridge), and if you tear them, it sends a signal for them to repair themselves. That means the torn plants are creating more antioxidants to protect what’s been torn.
- Let your chopped garlic sit for 10 minutes before you heat it. This is my favorite kitchen hack. We’ve all heard that garlic is great for cardiovascular health and cancer prevention, right? Well the chemical responsible for that protection in us is called allicin. As with the torn lettuce, the allicin count increases exponentially if you chop the garlic and let it sit. If you expose your chopped garlic to heat immediately, the allicin content is next to nothing. That 10 minutes makes all the difference.
- Thaw frozen berries in the microwave to prevent the loss of antioxidants that would take place in a counter- or fridge-thaw. This is the one and only time I recommend choosing the microwave to a more old-school method of heating or defrosting. For some reason, the quick thaw preserves the nutrition far better than a slow melt.
These hacks are so easy, I challenge you to try them out TONIGHT as you cook your dinner. Chop the garlic first and leave it out for 10 minutes before tossing it into the flames. Tear your salad greens tonight for tomorrow’s meals. Throw a few berries, fresh herbs and chopped green onions in that salad too! Let me know how it goes!
Originally posted on Cultivated Wellbeing.