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From: Jeff Novick, MS, RD, LD, LN (novick.vegsource.com)
Subject:         Re: Nutrient Loss
Date: August 24, 2009 at 6:02 am PST

In Reply to: Nutrient Loss posted by Kelsey on August 16, 2009 at 5:44 pm:

Hi Kelsey

The amount of nutrient loss from cooking depends on the temperature and time involved with the higher temperatures and longer cooking times causing more potential nutrient loss.

Minerals are heat stable so not an issue and the actual amount of vitamin lost due to any type of conservative cooking anyone might do is minimal. It is not as big a deal as you sometimes here it is.

Here is a discussion on the topic with links to charts showing the actual loss including antioxidants

http://www.drmcdougall.com/forums/viewtopic.php?t=7907

http://www.drmcdougall.com/forums/viewtopic.php?t=9267

if you are cooking in water, then the water will contain nutrients that were lost from the food and can be consumed or used to water plants, but again, this is not as big a deal as you sometimes here it is.

The main problems in American that are killing over 2/3's of us, have nothing to do with the conservative cooking of food.

In Health
Jeff

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