Guest guest Posted March 3, 2003 Report Share Posted March 3, 2003 " Geoffrey <geoffw35@h...> " <geoffw35@h...> wrote: > Thanks, Tim. I had to smile a bit reading this because I get this > image of no longer chewing, but drinking my meals instead-- > salad mush rather than salad. I suppose chewing one's food > very thoroughly could bring you to the same place. I don't > doubt you are correct about this increasing the absorption, > but does this bring it up to the level of cooked vegetables? It's a bit different - and probably not directly comparable. > I had read about the reduction in vitamin C before, but not > about the destruction of fiber. So thanks for that. Do you have > a reference you can cite where this is described in detail? No. Here's where it's described in very little detail: ``Cooking breaks down fiber so that the various enzymes can enter the cell. Vitamin A is 30 times more available in cooked carrots than raw. However, there are other nutrients which can be destroyed by enzymatic action which is encouraged by warmth.'' - http://ccd.rightchoice.org/nut100/carbohyd.htm Some more general references relating to the effect of cooking on nutrient levels: http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2a.shtml http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2f.shtml http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2g.shtml Quote Link to comment Share on other sites More sharing options...
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