Scientists recently found that snack foods and many whole grain breakfast cereals contain surprisingly large amounts of antioxidant substances called polyphenols, which are a large part of why fruits, veggies, and other foods have been called out for potentially reducing the risk of some diseases. Because breakfast cereals, pasta, crackers, and salty snacks account for 66 percent of whole grain intake in the the standard American’s diet, this is a good thing — at least you aren’t eating those Frosted Mini-Wheats for nothing! The study found popcorn to be a standout snack food, as it had the highest level of antioxidants in the study. Since the usual microwaved kind brings with it artificial butters and whatnot, find out how to make air-popped popcorn without any special contraptions after the jump.
- Open up a brown paper lunch bag, and drop a few handfuls of regular popcorn kernels into it (I tend to do three handfuls, but my hands are quite small).
- Fold the top of the bag down about an inch. Do this again to secure the bag closed.
- Put the bag in the microwave on its side with the folded side down.
- Microwave until the popping slows down, usually about three minutes or so.
- Eat plain or add salt, butter, or freshly grated Parmesan cheese!