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Transcript
Welcome to The Sensitive Kitchen where home cooks are inspired to Cook to Enable Those You Love to Flourish. I’m Cindy Sullivan, registered dietitian, passionate nutrition, educator, and accomplished home cook. Whether you’re changing how you cook for food sensitivities, allergies, intolerances, or just trying to eat healthier on a budget, you’re in the right place.
Most episodes, I will share favorite recipes as well as modification tips and nutrition benefits. Occasionally I’ll have a guest or special episode like modifying holiday favorites. My favorite foods? They’re raspberries and homemade chocolate chip cookies. My latest cooking project was long fermented sourdough bread,
Transcript coming soon!
References
Nourish by WebMD
https://www.webmd.com/diet/health-benefits-bell-peppers
https://www.bbcgoodfood.com/howto/guide/top-5-health-benefits-of-peppers
Bell Pepper FAQs: Your Top 10 Questions Answered
https://www.naturefresh.ca/bell-pepper-faqs-facts/
Bell Peppers Are Nutrient-Dense and Low in Calories — Here’s How to Eat More
By Abbie Gellman, MS, RD, CDN
Updated April 22, 2021
Reviewed by Bonnie Taub-Dix, MA, RD, CDN
https://www.consumerreports.org/fruits-vegetables/vegetables-that-are-healthier-cooked/
8 Vegetables That Are Healthier Cooked
Boost nutrition and flavor with these tips
By Jessica Branch
Last updated: September 27, 2019
Analysis of Native Carotenoid Composition of Sweet Bell Peppers by Serially Coupled C30 Columns
Daniele Giuffridaa*, Paola Dugob,c, Giacomo Dugoa, Germana Torreb and Luigi Mondellob,c
https://journals.sagepub.com/doi/pdf/10.1177/1934578X1100601207
Health-promoting Carotenoids and Phenolics in 31 Capsicum Accessions
in HortScience
Authors: Ivette Guzman1, Krystal Vargas1, Francisco Chacon1, Calen McKenzie1, and Paul W. Bosland1
https://journals.ashs.org/hortsci/view/journals/hortsci/56/1/article-p36.xml
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6827103/
Carotenoids of Capsicum Fruits: Pigment Profile and Health-Promoting Functional Attributes
Norazian Mohd Hassan,1,* Nurul Asyiqin Yusof,2 Amirah Fareeza Yahaya,1 Nurul Nasyitah Mohd Rozali,1 and Rashidi Othman3,4
Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)
In Guk Hwang,1 Young Jee Shin,1 Seongeung Lee,2 Junsoo Lee,2
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866734/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2835915/
Plant polyphenols as dietary antioxidants in human health and disease
