Refrigerate cooked potatoes
from my point of view/ShutterstockCook potatoes or other root vegetables, then chill them for about 24 hours before you eat them. The cooling process turns high-glycemic vegetables into low- or moderate-glycemic vegetables, and that transformation helps keep your blood sugar levels more stable. (Beware of these sneaky things that raise your blood sugar.) Even if you reheat the veggies, this trick works. As a bonus, cooking with extra-virgin olive oil helps keep the veggies from slowing down your metabolism. Turn every meal into a healthy one by making these healthy cooking recipes a regular part of your diet.
Thaw your frozen berries in the microwave
Alena Brozov/ShutterstockHealth benefits: You'll preserve twice as many antioxidants and more vitamin C if you do compared to defrosting on the counter or in the fridge. Frozen fruit and veggies have been shown to be better for you than fresh out-of-season produce, since they are picked and frozen when their nutrition is at their peak. Also: Berries are your fiber friends: Ounce per ounce, there is more fiber in raspberries than bran cereals!
Prepare your salad the day before you eat it
SydaProductions/shutterstockJo Robinson, author of the book Eating on The Wild Side, which reviewed thousands of health studies, explains that tearing romaine and iceberg lettuce the day before will quadruple its antioxidant content. On the other hand, these salad mistakes will actually make your meal less healthy. Shred clean greens with your fingers, put in a plastic bag with a paper towel to absorb extra moisture, and keep in the fridge till the next day. Then toss with toppings.
Pick the yellowest ears of corn
Nalaphotos/shutterstockYou'll reap 35 times more beta-carotene than white corn! Beta-carotene, a precursor to vitamin A, contains powerful antioxidant functions that can boost your immune system, improve eye health, and lower your risk of heart disease. However, taking beta-carotene as a supplement—as opposed to getting it through vegetables—could increase your risk of lung cancer, which is why it's one of the 8 vitamins that are a total waste of money.
Cook carrots whole
LiliGraphie/shutterstockCarrots are more nutritious cooked than raw. And when cooked whole, they have 25 percent more falcarinol, a cancer-fighting compound, than carrots that have been chopped beforehand. Chomping on carrots as a snack can also prevent you from overeating, thanks to their fiber content. Check out more fruits and veggies that will always fill you up.
Dice garlic, then let it rest
AngelSimon/shutterstockThis will maximize this aromatic plant's powerful medicinal qualities (cancer-fighting compounds, antioxidants, vitamin C). After using this trick to peel garlic in seconds, chop, mash, or press the cloves and then let them sit on the cutting board for 10 minutes before cooking.
Poke holes in your broccoli's bag
s derevianko/shutterstockThere's more than one way to make this cancer-fighting superfood even healthier. Storing broccoli wrapped in a plastic bag with tiny pricks in it will give you up to 125 percent more antioxidants than if you had stored the broccoli loosely wrapped or in a tightly sealed bag. Use a salad fork to get holes all over.
Thoroughly chew your grapefruit
AndriiZhezhera/ShutterstockYou'll absorb more of the lycopene in pink grapefruit when you make sure to break all the cell walls. But what's great about this fruit is that you don't even need to eat it for it to be healthy; simply smelling grapefruit can help you lose weight.
Throw a chile into a corn dish
pirita/ShutterstockThis simple remedy for indigestion has been widely used for generations in Mexican culture, explains Chef Luis Aguilar Puente, since chiles help you digest corn. As an added bonus, one raw green chile has double the amount of vitamin C found in an orange. Check out more foods you'd never guess have more vitamin C than oranges.
Buy canned tomatoes over fresh
KarpenkovDenis/shutterstockAll tomatoes have cancer-fighting properties, but the most nutritious tomatoes in the supermarket aren't in the produce aisle! Processed tomatoes are the richest known source of lycopene, because of their concentrated state. When buying fresh, look for smaller size and deeper color; you'll get more nutrients. If you have a choice, deep red tomatoes have more antioxidants than yellow, gold, or green tomatoes. These are the 12 cancer-fighting foods you should be eating every day.