10 Foods You’re Probably Eating Wrong — And How to Fix It
We often focus on what we eat, but how we eat certain foods can make just as much of a difference. Some everyday ingredients lose flavor, nutrients, or health benefits simply because they’re prepared or handled the wrong way. By making a few small changes, you can get more nutrients, better taste, and greater health benefits from the foods you already enjoy.
Here are 10 common foods you may be eating wrong—and the right way to enjoy them.
1. Pineapple — Don’t Throw Away the Core
Most people cut out the tough pineapple core and toss it in the trash. But the core actually contains the highest concentration of bromelain, a natural anti-inflammatory enzyme known for aiding digestion and reducing swelling.
The right way:
Include the core in smoothies or slice it thinly so it’s easier to chew.
2. Mushrooms — Don’t Wash Them Under Water
Mushrooms act like sponges. When rinsed under water, they absorb moisture and lose both texture and nutrients.
The right way:
Gently wipe mushrooms with a damp cloth or paper towel before cooking.
3. Chocolate — Keep It Out of the Fridge
Refrigerating chocolate dulls its flavor and alters its texture. Chocolate tastes best when the cocoa butter stays firm but not cold.
The right way:
Store chocolate at room temperature in a cool, dry place.
4. Potatoes — Avoid Eating Them Piping Hot
Eating hot potatoes can cause a quick spike in blood sugar. But letting them cool creates resistant starch, a gut-friendly fiber that supports digestive health and steadier blood sugar levels.
The right way:
Let cooked potatoes cool, then enjoy them chilled or reheated.
5. Green Tea — Don’t Over-Steep
Brewing green tea for too long destroys antioxidants and makes the tea taste bitter.
The right way:
Steep green tea for 2–3 minutes for maximum antioxidants and the best flavor.
6. Kiwi — Don’t Peel It
The fuzzy skin of a kiwi is completely edible and packed with fiber and nutrients—more than the flesh alone.
The right way:
Rinse the kiwi, slice it, and eat it with the skin on.
7. Cinnamon — Choose Ceylon, Not Cassia
Not all cinnamon is the same. Cassia cinnamon (the most common kind) contains high levels of coumarin, which can be harmful in large amounts. Ceylon cinnamon, often called “true cinnamon,” is lower in coumarin and offers more antioxidants.
The right way:
Choose Ceylon cinnamon whenever possible.
8. Bell Peppers — Cut Them From the Bottom
Cutting bell peppers from the stem side down leads to more seeds and a mess.
The right way:
Start cutting from the bottom—you’ll remove fewer seeds and get cleaner slices.
9. Garlic — Let It Rest Before Cooking
Chopping garlic activates allicin, the powerful compound responsible for garlic’s health benefits. But allicin needs time to form—so cooking garlic immediately after chopping reduces its potency.
The right way:
Let chopped or crushed garlic sit for at least 10 minutes before heating.
10. Broccoli — Don’t Boil It
Boiling broccoli removes many of its nutrients. To preserve its health benefits, choose gentler cooking methods.
The right way:
Steam broccoli lightly or eat it raw to maximize nutrients.
Final Thoughts
Eating these foods the right way can help you boost nutrients, improve flavor, and get more out of your meals with minimal effort. Small habits—like letting garlic rest or storing chocolate correctly—can add up to meaningful improvements in your diet.