Menu Red onion, red-leaf lettuce, curly kale, orange sweet potatoes have highest anti-obesity potential , boiling reduces the levels of phytochemicals from 50-75%, steaming veggies preserves anti-obesity phytochemicals Date: September 3, 2013Author: connie dello buono 0 Comments Share this:TwitterFacebookLinkedInPrintEmailPocketPinterestTumblrRedditLike this:Like Loading... Related
