6 lesser-known kitchen fixes that can lead to lasting health benefits

Eating healthy is not just about adding nutrient-rich fruits and vegetables to your plate. It is beyond, where the art of cutting, chopping, and the technique of cooking play a key role in retaining the nutrients found in these fruits and veggies. In a recent post on Instagram, nutritionist Shweta Shah talked about six small kitchen tweaks that can have bigger health gains if practiced regularly. From letting the chopped garlic rest for a while to steaming the broccoli over boiling, the list includes some of the most common kitchen habits, which, when done right, can lead to bigger health benefits. Take a look at these lesser-known fixes.

She suggests chopping the onions, waiting for 10 minutes and then cooking. As per her post, that short wait boosts quercetin, a powerful antioxidant you don't want to miss. For the unversed, it is one of the most potent natural flavonoid antioxidants that protects the body from free radicals and oxidative stress—a major cause of cell damage and aging.

It is important to chop or crush, then let it sit 10 minutes before cooking. As per her post, allowing it to rest for a while helps activate allicin, the magic compound behind garlic's health benefits. For the unversed, allicin blocks harmful free radicals and reduces inflammation, protecting cells and tissues from oxidative damage. It also exhibits antibacterial, antiviral, and antifungal properties, helping the body fight infection.

She informs to rinse the rice 2-3 times before cooking and this reduces excess starch and arsenic content, making it easier on your gut and blood sugar.

As per her post, green spots on potatoes have toxic solanine and these can mess with the gut health and nerves. It is important to cut them out completely. As per experts, chemically, solanine is a bitter-tasting steroidal alkaloid that can be harmful or toxic to humans if ingested in high amounts. Symptoms of solanine poisoning include gastrointestinal effects such as nausea, vomiting, diarrhea, and abdominal pain.

She recommends to avoid refrigerating tomatoes, and the cold temperature kills antioxidants and taste. Keeping them at room temperature helps gain maximum nutrition.

It is important to steam broccoli and not boil. As per Shweta, boiling kills its key enzyme myrosinase, which helps fight cancer. She suggests light steaming the florets to keep the crunch and the benefits.

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Disclaimer: The information provided in this article is meant for general knowledge only and should not be taken as medical advice. Always talk to your doctor before starting any new routine.