Do not hesitate to experiment with herbs and spices so as to add variety to your recipes and make them more satisfying for your taste buds… and therefore for your brain! Laurel, thyme, rosemary, coriander and cinnamon are classics but try getting off the beaten culinary track to discover new gems: turmeric, for instance, contains curcumin, a recognized potent anti-inflammatory…
- 16 September 2015
COOKING ALTERS THE FOODS’ GLYCEMIC INDEX.
Cooking sometimes alters the glycemic index of a food: while raw carrots have an GI of 30, it rises to 85 when they are cooked! The same thing occurs with overcooked pasta or rice, which should therefore always be eaten “al dente”.