Vegetables are packed with disease-fighting nutrients the way nature left them. However, what is one thing we can do differently to make sure we actually absorb them all?
A study published in the Journal of Clinical Nutrition gave research subjects a salad. Several different nutrients were absorbed. Once researchers added avocado to the salads, nutrient absorption increased three to five times more. What made the difference? The answer lies in the raw fat content of avocados. This fat source helped the body absorb the fat-soluble nutrients, such as carotenoids, better.
Choose the Right Fats
Since most vegetables are fat-free, pairing them up with the right fats can do the trick. Extra virgin olive oil alone has many health benefits. Adding it to your vegetables or salad dressing (mixed with vinegar and lemon juice or mustard, for example) can guarantee you won't lose the full package of nutrients in your veggies.
Make sure not to go overboard, however. It will not take much fat to absorb all the nutrients. It's as simple as a handful of nuts, a quarter of an avocado, or a tablespoon of olive oil.
Avoid cancelling out the benefits of the veggies by choosing the wrong types of fats. These include butter, margarine, fried foods, regular cheese, cream sauce, and animal fats. These unclean fats are either exposed to high heat or processed into hydrogenated oils. They can lead to fatigue, a slower metabolism, and serious chronic disease, such as heart disease or cancer.
