| It seems the scientists are taking over the | | | | present when the nut is raw but the full nutritional |
| kitchen as we strive to better understand the | | | | value is released when cooked. |
| foods we eat. Food chemistry is now a major | | | | Carrots have long been considered the perfect |
| area of research and new learning is determining | | | | snack in their raw form, but studies show that |
| both what we should eat and how it should be | | | | our bodies are unable to break down a carrot's |
| prepared. | | | | cellular structure and hence the nutrients cannot |
| Considerable effort is being directed at how our | | | | be released. It is far better to slightly cook them |
| bodies react to foods, and especially how | | | | in order to give the body some help with digestion |
| nutrients pass through the membranes of our | | | | otherwise the raw carrot will pass through our |
| stomach. As a result, many long held beliefs about | | | | bodies without giving up any of its elements of |
| healthy eating are being revised so that we can | | | | good nutrition. |
| maximize the benefits which come from good | | | | Good nutrition tip 3: No need to sear meat at high |
| nutrition. | | | | temperature. |
| The following tips for good nutrition are | | | | The old adage that searing meat is needed to |
| somewhat at odds with what we have always | | | | preserve the juices has been proven a fallacy. In |
| thought, but with the weight of scientific evidence | | | | fact, seared meat loses more of its original weight |
| we can be confident that these nutrition facts will | | | | than that cooked at lower temperature. It is |
| give us the best value for the calories and | | | | recommended that meat be at room |
| vitamins we consume. | | | | temperature before cooking and rested on a plate |
| Good nutrition tip 1: Don't cook green vegetables | | | | mid way through cooking to allow the heat to |
| in salted water. | | | | diffuse. |
| For a long time, it was believed boiling green | | | | Good nutrition tip 4: Frozen vegetables are as |
| vegetables in salted water helped with color | | | | good for you as fresh. |
| retention, stopped sogginess and improved flavor. | | | | Many of us feel guilty when serving frozen |
| However, experiments have shown all of this to | | | | vegetables but there is no need as long as they |
| be false. For example, vegetable color is | | | | are cooked quickly and in as little water as |
| determined by the pH of the water and only a | | | | possible. A mix of fresh and frozen vegetables is |
| miniscule amount of salt in cooking water is | | | | often the best solution with peas in particular |
| retained on the vegetable's surface making it | | | | lending themselves extremely well to being frozen. |
| undetectable to most people. | | | | Generally, people are trying to add more healthy |
| Good nutrition tip 2: Cooked fruit and vegetables | | | | food to their diet. Good nutrition facts are |
| can be better for you than raw. | | | | becoming more widely known as scientific |
| Brightly colored fruits such as tomatoes are high | | | | research better explains the relationship between |
| in anti-oxidants (which are very good for us) but | | | | food and our bodies. Becoming better informed |
| often the nutrients are only released when | | | | about the food we eat and its preparation is an |
| cooked. In the case of peanuts, some toxins are | | | | important step to a healthy lifestyle. |