Saturday, 16 May 2015

Blueberries. By James Wong.

One trial found that lightly cooking blueberries (as happens when you bake a pie) can double their absorbable antioxidant content. Talk about having your pie and eating it.

The homegrown variety 'Rubel', for example, delivers three times the antioxidant payload of supermarket staples like 'Bluecrop'.

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