"Tim_Mac" > wrote in message
ups.com...
> hi,
> i've been experimenting with some home-made toasted oat cereal. to
> make it more healthy i add wheatgerm and bran. someone said on a web
> site that if you cook wheatgerm it loses its nutritional value. is
> this true? what about bran? the cereal is baked in the oven in a
> honey + oil mix @ 180 c.
>
> i find it hard to believe that nutrients could disappear with heat...
> but you never know.

It is my understanding that this only happens when cooking in water,
as the nutrients leach out in the water. I would not expect it to happen
with baking or roasting, but I may be wrong.

Incidentally, collard greens are one of the few foods whose nutrient
value increases when boiled. No kidding, cooking makes some of
the nutrients available to us that are not available raw. Strangely, the
fiber content quintuples when the collards are cooked.

http://www.vegparadise.com/highestperch55.html


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