Kokomo Tribune; Kokomo, Indiana

Columns

July 1, 2013

DICK WOLFSIE: A very bad oxidant

(Continued)

The author is a big fan of garlic, lamenting how we abuse its natural healing potential by cooking it improperly. Ms. Robinson says that health conscious chefs know how to enhance the antioxidant value of garlic. Before cooking it, they let it sit for 20 minutes in the open air after peeling off the skin. Maybe this explains why at Olive Garden I don’t get my side order of garlic bread until I’m 10 minutes into my Triple Chocolate Strata.

Salad is the biggest loser in today’s world. Robinson wants us to treat our leafy friends right. She recommends we pull the lettuce leaves apart, soak in water 20 minutes, and spin dry. Then place in a plastic bag with 20 evenly spaced pin pricks. This is more time than I spend with any of my current friends.

Oh, and there’s this: “Tearing lettuce leaves before storing them doubles the antioxidants because plants respond to ‘insults’ by producing bitter phytonutrients to fend off insects and animals.” If you think your head of lettuce was insulted when you tore its leaves, see how it feels when you spit it out.

When my wife finished this article, she was torn as to whether to believe every word. “I’m not saying I’m not anti-antioxidants,” she told me. I have no idea what that sentence means, but I think four negatives make a positive.

Dick Wolfsie is an on-air personality at WISH-TV Channel 8 and weekly contributor to the Kokomo Tribune.

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