Comments on: The fate of vitamins in vegetables, stored and cooked

By: To Enjoy: Parsnip and Fennel Puree « Cold Cereal & Toast

To Enjoy: Parsnip and Fennel Puree « Cold Cereal & Toast — Mon, 05 Apr 2010 21:19:06 +0000

[...] contained higher levels of cancer-fighting compounds than raw broccoli. Marion Nestle’s review on her Food Politics blog noted a similar study that found boiling Brussels sprouts increased the [...]

By: Friday Link Roundup | Farm to Table

Friday Link Roundup | Farm to Table — Fri, 19 Mar 2010 19:34:25 +0000

[...] (since a dietitian is providing these links), Marion Nestle shares practical advice for those looking to get the most bang for their nutritional buck when preparing vegetables. [...]

By: Hannah G

Hannah G — Mon, 15 Mar 2010 21:44:09 +0000

I am curious what affect roasting has on nutrient content as that is my favorite way to eat brussels sprouts.

By: Marion Nestle: The Fate of Vitamins in Stored, Cooked and Raw Foods « The Daily HIT

Sun, 14 Mar 2010 18:21:01 +0000

[...] This post on the loss or retention of vitamins after foods have been steamed, stored, boiled, microwaved, or just eaten raw. [...]

By: Erik Arnesen

Erik Arnesen — Sat, 13 Mar 2010 22:14:31 +0000

To FoodFitnessFreshair: You have to remember that “natural” is not always the same as “safe” (mercury, earthquakes and ebola virus are natural, too…).

When you heat food in your microwave, it doesn’t retain the energy waves, and it doesn’t become radioactive – microwaves are electromagnetic waves with a very short wavelength (though much longer than e.g x-rays!). Their energy is converted into heat when they are absorbed by “dipole” molecules (like water)… As long as you don’t stick your head or your hand when it’s on, you shouldn’t be concerned.

By: uberVU - social comments

uberVU - social comments — Sat, 13 Mar 2010 20:38:23 +0000

Social comments and analytics for this post…

This post was mentioned on Twitter by marionnestle: The fate of vitamins in vegetables, stored and cooked: Nothing about nutrition is simple. I was intrigued by the Ob… http://cli.gs/5Z947...

By: edSanDiego

edSanDiego — Sat, 13 Mar 2010 19:39:11 +0000

Eating a selection of raw fruits and vegetables also has the added benefit of being less clarorific.

Cooking ingredients helps to break down the struture of foods, this in turn helps the digestive systemd subsume more of the ingredients than it could otherwise achieve with raw foods.

By: FoodFitnessFreshair

FoodFitnessFreshair — Sat, 13 Mar 2010 18:23:17 +0000

I’ve read research before that shows the microwave is often the best cooking method. However, I’m still weary about the heat waves that cook the food in the microwave…not everything is exactly measurable, and I fear that the unnaturalness of microwaves might pose a health risk…but who knows?

By: Debbie Gore

Debbie Gore — Sat, 13 Mar 2010 16:56:44 +0000

The microwave is what surprised me, because so many believe microwaves are bad. I don’t think they have proof just hearsay, so nice to know you can cook in the microwave and retain vitamins.

Debbie Gore, Recipe for Life

By: Anthro

Anthro — Sat, 13 Mar 2010 16:06:02 +0000

Thank you for this clear and concise information. This is an area where myth abounds and the clarification is most welcome.

I used to think I had to eat all my veggies raw, but some of them just don’t agree with me when eaten raw–and who likes raw brussels sprouts? I steam or microwave mostly now and am glad to know it’s okay, or even good!