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LoriLynn wrote:According to Dr. Gregor, some foods have enhanced nutrient values when cooked, such as carrots and celery.
A lot of times foods have 1-3 nutrients that are 'enhanced' through cooking, however you are still destroying the other 98% of nutrients through cooking.
GeoffreyLevens wrote:A lot of times foods have 1-3 nutrients that are 'enhanced' through cooking, however you are still destroying the other 98% of nutrients through cooking.
Are you certain it is not the exact opposite?
Green tea is not cooked at high temps, it is steeped at just below boiling so it does not get heated beyond 210-212 degrees F. Heck, I was in a sauna yesterday for probably 1/2 hour that was 170 degrees.
GeoffreyLevens wrote:A lot of times foods have 1-3 nutrients that are 'enhanced' through cooking, however you are still destroying the other 98% of nutrients through cooking.
Are you certain it is not the exact opposite?
Green tea is not cooked at high temps, it is steeped at just below boiling so it does not get heated beyond 210-212 degrees F. Heck, I was in a sauna yesterday for probably 1/2 hour that was 170 degrees.
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