Steaming, Nutrition and Exercise
Culinary Shocker: Cooking Can Preserve, Boost Nutrient Content Of Vegetables
Boiling and steaming maintained the antioxidant compounds of the vegetables, whereas frying caused a significantly higher loss of antioxidants in comparison to the water-based cooking methods, they say. For broccoli, steaming actually increased its content of glucosinolates, a group of plant compounds touted for their cancer-fighting abilities.
Thank goodness - raw broccoli is a tough one to swallow.
I continue to make good progress on my Body for Life goals. One of them is to end March with only one chin. The way I can measure this best is at the barber shop, where for some reason the bib they put on always accents my flabby neck. Fortunately, the effect was much less than usual at today’s trim.
I weighed in yesterday at 226 lbs and 27% body fat, which put me ahead of my weight and fat loss goals. My final goal of a 34-inch waist should come as a natural result of those, should I stay on target.
This morning I did upper body at the gym.
- Chest: dumbell bench press at 20/22.5/25/30/25 and dumbell flye at 20 - could up the weight next time
- Back: low row at 60/80/100/120/100 and wide-grip pulldown at 100 was giving it all I’ve got
- Shoulders: seated press at 20/22.5/27.5/30/25 and side raise of 20 was close to maxing out
- Biceps: dumbell curl at 20/22.5/25/27.5/25 and preacher curl at 5lb/side was all out
- Triceps: lying barbell extension at 40/50/60/70/60 and overhead extension at 30 was enough
Still eating well. Today I had a protein shake for breakfast, an egg white burrito for late-morning snack, some cottage cheese and a clementine for an early morning snack, and I will soon have some oatmeal with whey protein for a late lunch.