日本鍼灸院
Japanese Acupuncture, LLC (480) 246-0624
600 N. 4th Street, Unit 147, Phoenix, AZ 85004
Just A Caution
I recently bought a bottle of cranberry juice because it read "Zero Sugar Added." After drinking it, I thought it was unusually sweet and I felt somewhat weird. I reread the label and at the bottle's corner it was written in smaller letters "Sweetened with Splenda." Be aware and read the label carefully. The brand name I picked up was Langers.
Some Vegetables, No 1
Carrots:
Full of potassium (helps proper function of muscles and nerves; reduces the risk of high blood pressure), and beta-carotene (enhances the immune function; reduces free radicals). Leaves have full of vitamin C and calcium. Try to cook them.
How to select carrots and preserve:
Try to buy carrots with top leaves. If leaves are cut off, then, look at the base of the carrot's neck. If it is blackish, has some cracks (de-hydrated and hard) or too big or fat compare to the rest, choose an another.
Carrots are very weak against humidity and high temperature. Wipe moist with paper towel.
Put in plastic bag and refrigerate. Leftover should be wrapped.
Tips for cooking:
Soak carrot pieces in slightly salty water for a few minutes before cooking; they will retain the bright color of red (also detoxifying).
Tomatoes:
Full of vitamin C, lycopene (caratenoid and antioxidant) and beta-carotene. When cooked, they increase the sweetness. Although vitamin C is destroyed by cooking, the lycopene absorption rate and concentration increase. Pectin in tomatoes softens fats in meat and fish. Tomatoes are also compatible with vegetables, beans, and eggs.
How to pick tomatoes and preserve:
The form should be round. If it looks pointy or square-ish, it may contain a hollow space within. Skin and color should have brightness. You can freeze them. If you worry about pesticides, the skin of frozen tomatoes can be peeled easily (soak in cold water for a few minuets before peeling).
Asparagus:
Full of vitamin C, E, B, beta-carotene, and aspartic acid (type of amino acid which reduces fatigue).
How to select asparagus and preserve:
It is hard to find fresh asparagus in the market. When you find, smell them. They should have strong aroma. If you find purple asparagus, buy them. They contain more polyphenol (antioxidant) and taste sweeter (turn to green when cooked). The stem should have a soft luster on the surface. Cut out at the base of spear should be round in shape. The top (crown) part should be tight and not open. Asparagus looses its sweetness only one day after harvest. If they are fresh, eat them sooner. When you buy fresh ones, cut the bottoms about 1/8 of an inch. If water droplets come out, wipe lightly, then pray water mist, wrap with newspaper, then wrap once more with plastic before refrigeration.
Cabbages:
Full of vitamin C (antioxidant, cofactor in the synthesis of collagen), vitamin K (helps blood clotting and bone loss), and vitamin U (helps gastric disorders).
How to select cabbages and preserve:
When you pick it up, it should not feel too heavy in your hand (late harvest, over-grown, tastes bitter: however, winter cabbage tends to be heavier than spring cabbage). Top leaf and two or three layers below should be fresh green, have luster, and the layers should be tight. If cabbage is whitish, it is stored too long after harvest (most cabbages in supermarket). They are less tasty. Turn cabbage upside down. Look at the core of its stem. The size of the core should not be any more than an inch and a quarter big. If larger, it is overgrown and less tasty. Wrap and bag to store in refrigerator. Cabbage is famous for pickling such as sauerkraut for preservation.
Tips on usage:
Peel outer layer by layer for cooking rather than cut in half and chop (cabbage starts rotting from cut surfaces and loose vitamin C).
Snow Peas:
Full of beta-carotene, vitamin C (3 times more than tomato): also contains vitamin B1 and B2 , fiber, and minerals (potassium, calcium). Pea itself contains protein, vitamin B1, and lysine (essential amino acid that helps to reduce cholesterol, to form collagen, bones, and connective tissues).
How to select snow peas and preserve:
Do not go for the darkest green color. The green should be fresh and shiny looking. Snow pea has a hair (or shall I say, a tail) at the tip. This should be white and not sagging or droopy. Spray mist water, wrap with paper, place in plastic bag for refrigeration.
Continues to the next issue.
Japanese Acupuncture, LLC copyright 2010