| Like Peter, and many other people as the article says, I had been under the mistaken perception that cooking (heat) reduces the nutrient density of plant food.
I had recently intensified my focus on nutrition (and exercise) and came across a single mention to the contrary. It was a work by Dr. Andrew Weil where he mentioned that cooking carrots actually makes more of the nutrients bioavailable. He didn't explain it really. It left me to wonder about how it works, what the details are for other vegetables, etc.
I shared this because it interests me greatly and I thought other might benefit from it.
Does anyone here know where I can find detailed, reliable knowledge on nutrient content of all manner of plant foods given various cooking methods?
__________________ Diagnosed Type 2 on Sept 11, 2007 - A1c 8.8, Dec 2007 A1c 6.0, Apr 2008 A1c 5.7
No meds, daily 81mg aspirin and multivitamin, nutrition & exercise. Lacto-ovo vegetarian since Sept 1986You can call me   | 
