Effects of cooking on nutrients

What cooking food does to nutrients

Cooking can destroy some vitamins, but it also releases vital flavonoids and other health promoting phytochemicals from some fruits and vegetables, making them more available for absorption. If you do want to cook your vegetables, use distilled water for boiling or steaming. When you use fluoridated water for cooking, the fluoride becomes progressively more concentrated as the water evaporates. This is very dangerous, since fluoride cannot be washed off foods.

If you're able to prepare ten servings of fruits and vegetables a day, I highly recommend using a blender to make up a liquid supply. If you eat whole vegetables, your body can absorb only about 30 percent of the available nutrients, whereas juicing or blenderizing allows up to 90 percent absorption.

Health and Nutrition Secrets (that could save your life), Dr Russell L. Blaylock, MD

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