Cooked fish and vitamin C

[Guest guest]

Hi Bee, I was just reading your new article on cooked versus raw, etc

and it made me think of fish and vitamin C. Would it be true that

cooking fish would ruin the volatile oils that it contains, since we

should also only cook with EVCO and lard and similar highly saturated

fats as these? Also, when I cook any foods, does that destroy the

vitamin C?

[Guest guest]

>

> Hi Bee, I was just reading your new article on cooked versus raw,

etc

> and it made me think of fish and vitamin C. Would it be true that

> cooking fish would ruin the volatile oils that it contains, since we

> should also only cook with EVCO and lard and similar highly

saturated

> fats as these? Also, when I cook any foods, does that destroy the

> vitamin C?

+++Hi Mike. No, cooking fish or any meats does not destroy its

fats/oils nor the vitamin C in them, but they should not be

overheated and overcooked. Cook at a low temperature, which takes a

little more time.

Cooking plant foods does not destroy vitamin C. Cooking breaks down

the cellulose walls of plant cells so nutrients can be released. The

human digestive system isn't able to break down cellulose.

Bee