Protecting the Nutrients in Cooked Foods

Myth: All raw foods are more nutritious than cooked ones.

Fact: Some foods (such as meat, poultry, and eggs) are positively dangerous when consumed raw (or undercooked). Other foods are less nutritious raw because they contain substances that destroy or disarm other nutrients. For example, raw dried beans contain enzyme inhibitors that interfere with the work of enzymes that enable your body to digest protein. Heating disarms the enzyme inhibitor.

But there's no denying that some nutrients are lost when foods are cooked. Simple strategies such as steaming food rather than boiling, or broiling rather than frying, can significantly reduce the loss of nutrients when you're cooking food.

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