Foods you’re probably eating wrong

Even if you eat plenty of fruits and vegetables, that’s only half the battle. The other half: understanding how to reap the biggest benefits from them.

Black tea: Before you pour yourself another cup, make sure you’re not also reaching for milk: Studies have shown that while the addition of dairy to black tea doesn’t affect its antioxidants, it does negate any cardiovascular benefits you might have been hoping to reap. Milk proteins can bind with the catechins in tea, which can make the beneficial plant compounds more difficult for the body to absorb.

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Strawberries: Strawberries are rich in fibre, antioxidants, and vitamin C. To get the full health benefits, avoid cutting them for as long as possible. Certain nutrients – especially vitamin C – are sensitive to light and oxygen. When you cut into strawberries, you’re exposing more cells to those nutrient-deteriorating elements.

Garlic: Unlike vitamin C, allicin – the cancer-fighting enzyme found in garlic – actually benefits from exposure to air. Let chopped garlic sit out for about 10 minutes before you toss it into any dish you’re making so that the compound gets fully activated.

Yogurt: You know that watery substance that you often find atop your Greek yogurt? The one you probably pour down the sink? It contains protein and vitamin B12, along with minerals like calcium and phosphorus. Rather than dumping the whey out, stir your yogurt so you retain all of its health benefits.

Tomatoes: If you want to absorb their lycopene – the phytonutrient responsible for the fruit’s cancer-and heart-disease-fighting properties – cook them.

Tomatoes’ antioxidant content increases when they’re heated to roughly 190º Fahrenheit.

- Health.com

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