Cook to Preserve Phyto-Nutrient Benefits

November 15, 2013

A study led by the Department of Nutrition at the Harvard School of Public Health found that the risk of type 2 diabetes was reduced by seven percent when people ate three servings per week of blueberries, grapes and raisins. Getting the maximum health benefits from fruits like these depends on how they are prepared. A study by the NC State University Plants for Human Health Institute and Baylor College of Medicine recommends minimal preparation. Read more

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