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From: Kelsey (
Subject:         Nutrient Loss
Date: August 16, 2009 at 5:44 pm PST

I've heard for a long time that you lose most of the nutrients of vegetables by boiling and draining them, but today I read that boiling them actually destroys the antioxidant properties. Is this true? If I consume all of the cooking liquid will I still be getting all or most of the nutrients? I like to simmer canned tomatoes with broccoli and spinach, but I always drink all of the juice. I simmer them for about 20 mins because the frozen broc and spinach I buy is a little tough. When I steam vegetables, I notice that the steaming water is always tinted green, so I would think I lose more nutrients that way, because I don't drink that water.
Thanks for the help!


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