- A senior nutrient scientist keeps his kitchen equipped with nutritional foods.
- These include frozen spinach, lentil pasta, kimchi and Miso paste.
- Having healthy foods at hand makes it easier to blank intestinal foods.
Tim Spector, a senior food scientist, tries to eat 30 different plants a week for his intestinal health – but they are not all fresh, as you can expect.
In his cooking book, “Food for Life”, which will be published in the SH.BA and Canada on May 27, the speaker calls it glowing, canned and frozen “Unsung heroes to eat well”, because they are affordable and nutritious.
So the spectator not only reserves his refrigerator with whole foods that make food healthy, but also his pantry, refrigerator and kitchen.
Here’s what the epidemiologist holds at Kings College London and associate of the Zoe food company in his kitchen.
Grains, canned vegetables and healthy flavorings in his pantry
Spector’s closets always contain a variety of grains, such as buckwheat, written, barley pearl and quinoa, which are excellent alternatives to rice and pasta, he wrote in the cooking book. But he holds the pasta of lentil and lentils because he is a “big fan of pasta,” he told Business Insider.
While many types of beans and pulses as they could find are also on its food list because they are affordable sources of protein, fiber and nutrients.
Specitor recipes often call for canned and narrow vegetables, such as tomatoes, sweetcorn, olives and artichokes, which tend to be cheaper than fresh vegetables and have a longer shelf life. But be careful about the additives, the spector said, such as salt or preservatives.
The spectator also holds Miso and the nutrient yeast to hand over as alternatives to Bouillon’s cubes, which tend to be greatly processed. He previously told him that he tries to avoid ultra -processed foods to take care of his intestinal health.
Vegetables, fruits and foods fermented in his refrigerator
There are always a lot of vegetables, fruits and leafy greens in the speaker’s refrigerator, as well as a small amount of “traditional cheese”, he wrote, who is fermented. More research is needed to confirm the health benefits of fermented foods, but a summary of 2022 studies linked them to a lower risk of type two and cardiovascular disease.
The spectator holds vegetables in his closets, refrigerator and refrigerator. Stefanikolic images/Getty
Fermentation “experiments”, such as Kefir Home and Pickles, can also be found in his refrigerator, as well as Miso and Gochjang: two fragrance fermented pastes adding fragrance to the dishes.
The spectator recommends collecting “four ks” in your refrigerator – kefir, kombucha, kimchi and ‘sauerkraut). He previously shared three tips to eat more fermented foods with bi.
Berries, soup and sofritto in his refrigerator
There are still more vegetables in the spector refrigerator, including frozen spinach, pea and fungal cubes.
It also has a bag of soffritto-which is chopped vegetables (usually onions, carrots and celery) that can be used as the base for many plates and frozen herbs to flavor its home-cooked foods.
The spectator keeps the berries and fruits mixed in the refrigerator, which he uses in his healthy yogurt with toppings.
“I always try to make sure I have a soup of pleasant, thick, Italian -style vegetable in the refrigerator that you can simply freeze and repeat when I’m crushed for the time,” he wrote. For example, the recipe of minestrone soup in his book.
Fruit and nuts in the counter
The spectator holds a bowl of fruit where he can see him in his kitchen counter, as well as containers with mixed nuts. That way, if he is tempted to the snack, he is more likely to go for healthy ones he can see.
He previously told him about his “diversity jar” which is full of various nuts and seeds, which he holds in his hand to sprinkle his food and help him eat 30 plants a week.