Re: vit C/kale/tomatoes/raw vs cooked

[Guest guest]

In a message dated 3/25/04 4:08:53 AM Eastern Standard Time,

filippa91@... writes:

> So does that mean that the idea that heat kills Vit C is a misconception?

>

I don't think so, but I'm not sure. What it does mean is the idea that

because something is heat-sensitive, it magically disappears upon any heating,

is

an enormous logical leap. Even pasteurized milk contains vitamins and enzymes.

Chris

[Guest guest]

Mike :

Even *boiled* kale has *twice* as much vit C as *raw* tomatoes. (This is based

on USDA data.) Steamed kale would retain even more vit C.

------------------------------------------------------

So does that mean that the idea that heat kills Vit C is a misconception?

Filippa

[Guest guest]

In a message dated 3/25/04 3:48:18 PM Eastern Standard Time,

michaelantonparker@... writes:

> No, it means that the effect of heat on vit C (and most things) is

> incremental, based on duration, temperature, surface area, etc.

> According to USDA data, you lose 39% of the vit C from boiling kale.

> Since it has so much to begin with, a significant amount is retained.

But surely a large amount of this is due to water loss, since vitamin C is

water-soluble. So the actual loss to heat is probably considerably lower, isn't

it?

Chris

[Guest guest]

@@@@@@@@@@@@@

> Mike :

> Even *boiled* kale has *twice* as much vit C as *raw* tomatoes.

(This is based on USDA data.) Steamed kale would retain even more vit

C.

>

> ------------------------------------------------------

>

> So does that mean that the idea that heat kills Vit C is a

misconception?

>

> Filippa

@@@@@@@@@@@@@@@@@

No, it means that the effect of heat on vit C (and most things) is

incremental, based on duration, temperature, surface area, etc.

According to USDA data, you lose 39% of the vit C from boiling kale.

Since it has so much to begin with, a significant amount is retained.

Mike

SE Pennsylvania

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