Max out your nutrients — a guide to super-healthy eating
Botanist James Wong knows his onions, and he says eat the red ones If microwaved in a little water, for a short time, broccoli’s vitamin A and carotene levels increase by five It’s been a while, I tell the botanist and broadcaster James Wong, the author of How to Eat Better, since I’ve looked inside a cookbook (I mean, an aspirational cookbook, its cover luscious with fruit, with an aesthetically pleasing author) and found a recipe for macaroni cheese, containing loads of cheddar and Parmesan and a litre of milk. Yes, the pasta is wholemeal, but it feels verboten. I mean, are we even allowed to refer to “creamy, cheesy goodness”? “How scandalous! Dairy! And a litre of it!” exclaims Wong, feigning shock. However, having not included options for the “lactose intolerant”, the Kew Gardens-trained botanist — familiar as the face of programmes such as the award-winning BBC Two show Grow Your Own Drugs, and a regular on Radio 4’s Gardeners’ Question Time — admits to being “a bit wo...