"zxcvbob" > wrote in message
...
> Pennyaline wrote:
>> zxcvbob wrote:
>
>>> Cooking reduces certain nutrient levels (vitamin C, for example), but
>>> may make the remaining nutrients more available.
>>
>> Cooking and processing of food reduces the levels of most vitamins, which
>> is why overcooking vegetables is discouraged. Does it make the remaining
>> nutrients more available? Well, you tell me. Explain your reasoning to me
>> carefully. Maybe you'll say the same thing I did, I tell you what.
>
>
> I think your point is valid, but you are grossly overstating it.
>
> Here's an interesting study I found (I just read the abstract):
> http://pubs.acs.org/cgi-bin/abstract...jf801989e.html
>

Yes. It depends on the vegetable, and also on which nutrients/properties you
are interested in getting the most of.