Boiling carrots sounds like a torturous thing to do to a vegetable that's already satisfying raw, but Smithson says that throwing them into hot water "releases antioxidant components which help preserve carotenoids and vitamin C." And those carotenes help protect the body's cells from free radicals, which are bad for you. New Radicals, however, are still great. You do only get what you give. And if you want to jazz them up, Damn Delicious recommends you coat them in honey and maple syrup.
Eating canned peaches might make you flash back to middle school lunch (and also getting beat up because you played the French horn), but it turns out those lunch ladies were onto something. Peaches are cooked as part of the canning process, which brings out their full nutritional benefits. "Vitamin C is retained for up to two years in a canned product, whereas if [the food] is left on the counter or in the fridge, it loses its potency during storage time," says Smithson. Plus, canned peaches have 10x the amount of folate -- a good thing if you're a human, as a folate deficiency can cause some serious problems.