Cooking Destroys Vitamins explores the crucial link between cooking methods and vitamin retention, highlighting how different techniques impact the nutritional value of our food. The book reveals that heat, light, and water can significantly degrade vitamins, underscoring the importance of informed cooking practices. Readers will discover that steaming vegetables preserves more nutrients compared to boiling, and minimizing cooking times can prevent substantial vitamin loss. This guide empowers individuals to make educated choices in the kitchen to optimize their dietary intake. The book systematically examines various cooking methods like boiling, frying, and microwaving, detailing their specific effects on different vitamins. It offers practical guidelines, such as choosing optimal cooking methods and employing pre— and post-cooking techniques. The approach is conversational yet informative, making complex science accessible. The book progresses from introducing essential vitamins to analyzing cooking methods and providing actionable strategies for minimizing nutrient loss, culminating in meal planning and recipes focused on nutrient retention.
