Copyright ©2009 NPR. For personal, noncommercial use only. See Terms of Use. For other uses, prior permission required.

LINDA WERTHEIMER, host:

This is MORNING EDITION from NPR News. I'm Linda Wertheimer.

STEVE INSKEEP, host:

And I'm Steve Inskeep.

It is Monday morning, when we look at your health. And today we'll examine how safe or unsafe our food supply really is. First, we'll find out about getting the most nutritional value from the fruits and vegetables you eat this summer. NPR's Allison Aubrey has some tips on how to maximize your body's absorption of beneficial vitamins and nutrients.

ALLISON AUBREY: If you've always assumed that tomatoes are very nutritious, you're absolutely right. They're a good source of the lycopene and beta-carotene. But consider this: if you eat a tomato without adding a little fat -say a drizzle of olive oil - your body will not absorb all these nutrients.

Greg Brown, who is now a professor of exercise science, learned this the hard way. He's not a big fan of tomatoes, but back when he was in graduate school at Iowa State he volunteered for a nutrition study, agreeing to eat big bowls of salad greens with tomatoes and dressing. All in exchange for a few hundred bucks.

Professor GREG BROWN (Exercise Science, University of Nebraska): Basically, once a month for several months we'd show up first thing in the morning. They would put an IV line our vein. And then we would eat the salad. And then once an hour, every hour for the next 12 or 13 hours they got a blood sample to evaluate the absorption of nutrients from the salad.

AUBREY: What Brown did not know at the time is that some of the salads had fat free or reduced fat dressings, while others had regular oil-based Italian. A distinction that turned out to be very significant when researchers went back and analyzed the blood samples they found that when people ate the fat free salads there was virtually no absorption of the carotenoids like beta-carotene or lycopene.

Study author Wendy White says the findings validated what researchers already really knew. Carotenoids are fat soluble, so we need a little fat to get the benefits. She says there are a few other ways to maximize the absorption of these healthy compounds, namely by chopping and chewing, which breaks down the plant material.

Professor WENDY WHITE (Nutrition, Iowa State University): The finer the particle size, the more finely chopped or homogenized or properly chewed the carrot the better the absorption of beta-carotene.

AUBREY: White says the interesting thing about nutrition research is that it often goes against the grain of trendy food ideology. For everyone who has warmed to the idea that raw veggies are best, well, when it comes to carotenoids - the beneficial pigments found in everything from carrots to sweet potatoes, spinach and tomatoes - White says actually cooking can be helpful. Heat can soften the plant material and help release the nutrients.

Prof. WHITE: Heat treatment in general isn't really destructive to beta-carotene or lycopene. So at boiling temperatures that are lower, carotenoids are very stable to heat treatment.

AUBREY: So is one way of cooking better than another? Well, a recent study in the Journal of Food Science suggests that microwaving is the method that helps maintain the highest level of antioxidants. Researchers in Spain tested 10 vegetables and found that among other veggies, green beans, beets and garlic all retained their nutrients. Experts say with the microwave the heat treatment is mild and quick. And microwaving may also help preserve water-soluble nutrients such as vitamin C and the B vitamins.

Jeffrey Blumberg is an antioxidant expert at Tufts University. He explains that if you boil a pot of veggies, some of the beneficial water soluble compounds may end up in the water that's tossed out.

Professor JEFFREY BLUMBERG (Tufts University): You can leach out those antioxidants and other nutrients and lose them that way.

AUBREY: But his advice is really not to focus so much on how your vegetables are prepared.

Prof. BLUMBERG: What's important is that you find a way to cook them that's palatable to you so you're getting lots of those plant foods and not worrying whether you should have them raw or microwaved or so on.

AUBREY: If you eat enough greens and fruits and eat for taste - meaning sticking with the things that appeal to you - you might find, as salad eater Greg Brown did, that you gravitate towards a healthy balance.

Allison Aubrey, NPR News.

Copyright © 2009 NPR. All rights reserved. No quotes from the materials contained herein may be used in any media without attribution to NPR. This transcript is provided for personal, noncommercial use only, pursuant to our Terms of Use. Any other use requires NPR's prior permission. Visit our permissions page for further information.

NPR transcripts are created on a rush deadline by a contractor for NPR, and accuracy and availability may vary. This text may not be in its final form and may be updated or revised in the future. Please be aware that the authoritative record of NPR's programming is the audio.

Comments

 

Please keep your community civil. All comments must follow the NPR.org Community rules and terms of use, and will be moderated prior to posting. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.