MYTH: Cooking Destroys the Vitamins In Food. Raw Food is Better: FALSE

In Uncategorized on February 19, 2010 at 11:26 pm

Truth is, many vitamins like carotenoid lycopene becomes more bioavailable or useful to the body when heated.

Lycopene is the vitamin that gives red peppers, tomatoes, cranberries, beets, radishes, cherries, and most other fruits and vegetables their rich red color. The molecule changes just enough to be more nutritious. (source)

Too bad the raw foodies won’t be eating as nutritiously as the rest of us who like our food cooked.

This blog is produced by JBNI Genomics and Cancer Proteomics. JBNI is the producer of Tao Salt considered by some as the ultimate detoxification substance known to man.

Posted via web from Mind and Body Health Myths that You Still Believe – Bioprin


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