Re: Some nutrients in Vegetables INCREASE when cooked

On Dec 27, 11:59 pm, trigonometry1...@xxxxxxxxx wrote:
Heating sometimes destroys anti-nutrients which is good.
Other times it helps release various nutritional substances
from the cellular matrix and thus permits their absorption..

Heating does also destroy nutrients and can result in
various toxins such as AGEs in fried and broiled foods
especially meat. On the other hand a soft boiled egg has
neither AGEs or oxysterols.

The USDA has a chart that helps one get a sense
of the losses that come with ttraditional heating and processing
of foods.

Gamma irradiation also destroys nutrients. It is especially damaging
to vitamin K. Such that irradiated rat chow, causes
vitamin K deficiency in the test subjects as I recall.
I can imagine if irradiation becomes wide spread, some foods
will be be double treated by both irradiation and heating for
truly major nutrient losses. This is setting aside the issue
of possible toxic being generated by hard/ionizing radiation
in food processing.

I know they are gamma-irradiating potatoes in Japan to prevent
sprouting. Not much effect though because the population thrives
mainly on rice.

Taka
.