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Fertile Me Radio


May 18, 2022

Fertile friends, I want you to take a moment to think about your meal plan for the day.  I'm not sure if this is you, but most people start their day with a smoothie or yogurt and fruit, have a salad or sandwich for lunch, and dinner is usually dinner is warmest meal of the day but sometimes not.

Could excessive amount of raw and cold foods be damaging your fertility?

I this episode, I talk about:

  • the science behind why eating raw might not be the best for us
  • the reason why cooking vegetables is better for fertility according to Chinese medicine
  • the best cooking methods for vegetables

Connect with me on instagram, Facebook, and TikTok @dradriennewei.

References:

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Crowley, J., Ball, L., & Hiddink, G. J. (2019). Nutrition in medical education: a systematic review. The Lancet. Planetary Health3(9), e379–e389. https://doi.org/10.1016/S2542-5196(19)30171-8

Fielding, J. M., Rowley, K. G., Cooper, P., & O' Dea, K. (2005). Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil. Asia Pacific Journal of Clinical Nutrition14(2), 131–136.

Ghavami, A., Coward, W. A., & Bluck, L. J. (2012). The effect of food preparation on the bioavailability of carotenoids from carrots using intrinsic labelling. The British journal of nutrition107(9), 1350–1366. https://doi.org/10.1017/S000711451100451X

Hoffman, C. J., & Zabik, M. E. (1985). Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studies. Journal of the American Dietetic Association85(8), 922–926.

Hwang, I. G., Shin, Y. J., Lee, S., Lee, J., & Yoo, S. M. (2012). Effects of different cooking methods on the antioxidant properties of red pepper (Capsicum annuum L.). Preventive Nutrition and Food Science17(4), 286–292. https://doi.org/10.3746/pnf.2012.17.4.286

Miglio, C., Chiavaro, E., Visconti, A., Fogliano, V., & Pellegrini, N. (2008). Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. Journal of agricultural and food chemistry56(1), 139–147. https://doi.org/10.1021/jf072304b

Veda, S., Kamath, A., Platel, K., Begum, K., & Srinivasan, K. (2006). Determination of bioaccessibility of beta-carotene in vegetables by in vitro methods. Molecular Nutrition & Food Research50(11), 1047–1052. https://doi.org/10.1002/mnfr.200600076

Yuan, G. F., Sun, B., Yuan, J., & Wang, Q. M. (2009). Effects of different cooking methods on health-promoting compounds of broccoli. Journal of Zhejiang University. Science. B10(8), 580–588. https://doi.org/10.1631/jzus.B0920051

Zeng, C. (2013), "Effects of different cooking methods on the vitamin C content of selected vegetables", Nutrition & Food Science, 43(5), pp. 438-443. https://doi.org/10.1108/NFS-11-2012-0123