Even among professional grillmiesters, it is appalling to me how many do not understand why meat should rest before it is served. More delicious meat has been destroyed by this error than by any other mistake cooks have made in the entire known history of cooking. If you never learn anything else about food, please commit to memory the fact that most meat needs to rest before serving. Here’s why:

Meat is composed of protein chains (coils, actually) made up of amino acids. Amino acids, when heated, undergo a change called denaturing, which means their basic configuration changes somewhat, along with some of their physical characteristics. In the case of cooking, the protein chains contract, exerting pressure on the water contained within the molecules. Water is not compressible, so it has to go somewhere. One of the laws of physics is that non-compressable fluids will move from areas of high pressure to areas of low pressure, in this case, a lower temperature. So what happens is all the juice moves from the surface areas of the meat, to the center, where it is cooler. The ‘sizzle’ you hear when meat is placed on a hot grill is some of the juices being forcefully expelled from the tissues before they have time to move to the center. This is not necessarily a good thing, but a small amount is unavoidable.

While we are cooking our cut of meat to an internal temperature of 180°F, the outside tissues can reach 200°F or higher. So, when we remove the meat from the heat, most of the juice is at the interior end of the protein fibers. If you then immediately slice into the muscle fibers, exposing them to cooler air, the juices will rush out in a flood, much like slicing into the side of a full plastic coke bottle. 15 to 20% of the flavor goes out with the juice. And the damage is irreparable. Simply dipping the meat in the juice as you eat will not place it back in the fibers where it belongs. The meat is permanently ruined.

When meat is removed from the heat, and cools, the process is reversed. The first thing that happens, is that the internal temperature of the meat continues to rise after cooking has stopped, due  thermodynamics (called Carry-Over Cooking by professional grillers). Now the juice will move back to the outside of the meat, as it cools, and the internal temperature rises, evenly distributing the juice and flavors throughout the meat. When the meat is sliced, the juices will tend to stay in the meat where they belong, due to surface tension (another physics principle). You now have a moist, succulent piece of meat that has the maximum flavor possible. Another benefit of resting meat is that it allows the temperature of the meat to even out, so that the outside is not hotter than the inside. This will also greatly improve the flavor of your culinary masterpiece.

You can prove this to yourself very easily. Get a good cut of meat that you really enjoy eating (boneless if possible) and cut it into 6 even pieces. Cook these 6 pieces equally, at the same time, and place them on 6 separate plates. Now, cut into one immediately and observe the results, and taste. You will most likely wind up with a gush of juice in the plate.  Next, slice into the other cuts at intervals of 3 minutes each, and observe the results. You will find that the longer the meat sets, the more juice it retains, and the more flavorful it will be.

The amount of resting time depends on the size of the piece of meat, and the temperature it was cooked to, but even thin cuts like chicken breasts and hamburgers benefit from 5 minutes of rest before serving. The times are not exact, but a good rule of thumb is that steaks, chicken pieces or breasts, burgers, pork chops, and fish should all rest for at least 5-10 minutes before serving. For larger cuts such as roasts, turkeys, and hams, 20-30 minutes is about right. Be sure to place the meat in a juice-catching tray and cover loosely with foil.

The next time you see juices flowing from a steak that you have ordered, you will know that it has been abused, and you can impress the cooking staff with your new-found knowledge.  You can proceed with confidence in explaining to them why meat should rest before it is served.

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Oysters
You’ve probably heard that oysters are an aphrodisiac—information that has been passed down for years. Oysters are also one of nature’s most powerful sources of zinc, an essential nutrient for maintaining reproductive health. If you can’t stomach oysters, consider taking a zinc supplement instead. You can’t afford to ignore this important element.

Whole Milk
Dairy is well-known for its calcium content, which is vital for good health and can aid reproduction. However, whole milk is also high in fat, so it’s important to weigh the benefits against the drawbacks. If you follow a vegan lifestyle, you can opt for vegetables that are rich in calcium instead. The key is ensuring you consume a sufficient amount of calcium to support optimal reproductive health.

Lean Chicken, Beef, and Turkey
Iron is another essential nutrient you need in abundance. You also need to consume the right amount of protein. Too much protein can have undesirable effects, while too little is harmful as well, so finding the right balance is crucial. A few servings of lean chicken, turkey, or beef can provide the right amount of protein. If you avoid meat, consider tofu or quinoa as alternatives. If these options aren’t appealing, consider supplements to meet your daily protein needs.

Whole Grains
Whole grains can support you on your quest to get pregnant. Instead of seeking infertility treatments, try adding whole grains to your diet. They are an excellent source of complex carbohydrates. Fruits, beans, vegetables, and a variety of breads and cereals are great ways to incorporate enough complex carbs. This nutrient-packed mix includes folic acid and many other essential nutrients that promote fertility.

Herring, Salmon, and Sardines
If seafood is your preference, you might want to increase your intake of herring, salmon, and sardines. These fish are rich in omega-3 fatty acids, which positively affect hormones essential for reproduction. Omega-3s also improve blood flow, boosting your overall health. If you don’t enjoy fish, omega-3 supplements are widely available. You can also try natural sources like walnuts and flaxseed.

Wild Yams
Yams may not be a regular part of your diet, but if you’re planning to get pregnant, you might want to include them more frequently. The starch in yams may help stimulate ovulation. If nothing else, it’s worth a try! They’re delicious and nutritious, too.

Berries
Berries are packed with antioxidants, which are great for making your cells stronger. This is important for your reproductive health.

There’s no doubt that your diet plays a significant role in increasing your chances of pregnancy. All of these foods offer additional health benefits, so there’s no reason to avoid them. Just use common sense and don’t overdo any of them, and you’ll be fine.

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1. Broccoli, Cabbage, and Cauliflower
Broccoli, cabbage, and cauliflower contain a chemical component called indole-3-carbinol. This compound can combat breast cancer by converting cancer-promoting estrogen into a more productive variety. Broccoli, particularly the sprouts, also contains a phytochemical called sulforaphane. This substance is believed to help prevent certain types of cancer, including colon and rectal cancer. Sulforaphane promotes the production of enzymes that deactivate free radicals and carcinogens.

2. Carrots
Carrots are rich in beta-carotene, which can help reduce the risk of a wide range of cancers, including breast, prostate, bladder, intestine, lung, mouth, throat, and stomach cancers. A substance in carrots called falcarinol has been shown to reduce cancer risk. Studies suggest that isolated cancer cells grow more slowly when exposed to falcarinol.

3. Kale
Like broccoli, kale contains indoles that help prevent the conversion of certain lesions into cancerous cells. Additionally, kale has phytochemicals that may suppress tumor growth and block cancer-causing substances from reaching their target.

4. Mushrooms
Eating mushrooms such as shiitake, maitake, reishi, Agaricus Blazei Murill, or Coriolus Versicolor can help fight cancer. These mushrooms contain chemicals that support immune system function. They also have a protein called lectin, which attacks cancerous cells and prevents their multiplication.

5. Sweet Potatoes
Sweet potatoes are packed with anti-cancer properties. They contain beta-carotene, which is believed to protect DNA in the cell nucleus from cancer-causing chemicals outside the nuclear membrane.

6. Avocados
Avocados are rich in the powerful antioxidant glutathione, which helps block the intestinal absorption of certain fats and neutralizes free radicals in the body.

7. Chili Peppers and Jalapenos
Chili peppers and jalapenos contain capsaicin, a substance believed to neutralize cancer-causing compounds known as nitrosamines.

8. Figs
Figs contain a derivative of benzaldehyde, which is highly effective at shrinking tumors.

9. Grapefruits
Like other citrus fruits, grapefruits contain monoterpenes, which are believed to fight cancer by flushing carcinogens out of the body. Grapefruits also contain other cancer-fighting substances like vitamin C, beta-carotene, and folic acid.

10. Grapes
Red grapes are rich in bioflavonoids, powerful antioxidants that help prevent cancer. They also contain resveratrol, which inhibits the enzymes that stimulate cancer cell growth and helps suppress the immune response.

11. Oranges and Lemons
Oranges and lemons contain limonene, a substance that stimulates lymphocytes, the cancer-killing immune cells. They may also help break down cancer-causing substances. Oranges are also beneficial for dental health, helping to keep your gums healthy by strengthening blood vessels and connective tissues. The vitamin C in oranges may prevent or slow the progression of gingivitis, offering a natural alternative to dental care.

12. Papayas
Papayas are rich in vitamin C, an antioxidant that reduces the absorption of cancer-causing nitrosamines. They also contain folic acid, which helps minimize cervical dysplasia, a precursor to cervical cancer.

13. Raspberries
Raspberries contain anthocyanin, an antioxidant that may help protect against cancer. Raspberries offer more cancer-preventing properties than blueberries and strawberries.

14. Tomatoes
Tomatoes are high in lycopene, which targets free radicals believed to trigger cancer. Studies have linked lycopene consumption to a reduced risk of breast, prostate, pancreatic, and colorectal cancers. Tomatoes also contain vitamin C, which helps prevent cell damage that can lead to cancer.

15. Seeds and Nuts
Flax seeds contain lignans, which may have an antioxidant effect, blocking or suppressing cancerous changes in cells. Flax is also rich in omega-3 fatty acids, believed to protect against colon cancer. Nuts also contain antioxidants that help suppress the growth of cancer.

16. Garlic
Garlic contains immune-boosting allium, which is believed to enhance the activity of immune cells that fight cancer and indirectly break down substances that cause cancer.

17. Rosemary
A study found that an extract of rosemary called carnosol helps inhibit the development of breast and skin tumors in animals.

18. Red Wine
Whether consumed with or without alcohol, red wine contains polyphenols that help protect against a variety of cancers. Polyphenols are potent antioxidants that fight free radicals.

19. Soy
Soy products contain phytoestrogens, nonsteroidal estrogens that can prevent both breast and prostate cancer by suppressing and blocking cancerous changes.

20. Green and Black Tea
Tea contains polyphenols, antioxidants believed to prevent cancer by inhibiting the division of cancer cells.

21. Seaweed
Seaweed and other sea vegetables are packed with beta-carotene, protein, fiber, vitamin B12, chlorophyll, and chlorophylones. Chlorophylones are fatty acids that help fight breast cancer.

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