Jan Coffey wrote:
>
> --- Julia Thompson <[EMAIL PROTECTED]> wrote:
> > Michael Harney wrote:
> >
> > > Regardless of that though, you still have the problem of cooked meat
> > having
> > > far more carcinogens than vegetables.
> >
> > That may depend on how you cook it. If what I've read recently is
> > believable, boiled meat has less in the way of carcinogens than baked,
> > fried or grilled.
> >
> > How do grilled vs. steamed vegetables come out as far as carcinogens
> > go? I know that for many vegetables, raw is better than any cooking
> > method at least in terms of preserving vitamins.
>
> I was reading recently somewhere...I am sure someone can provide feedback...
> that suggested that cooking (even cooking vegetables) reduced carcinogens and
> increased vitamin absorption.
>
> I think it was Scientific American...maybe it was a dream?
I don't think it was a dream. There's at least 1 vegetable that ought
to be steamed for a little while to increase the amount of a particular
vitamin, but I don't remember which one, and I don't remember where I
read it. Awfully helpful today, aren't I? :P
But for many vegetables, you're at least as well off eating them raw, if
you can handle it. I can with green beans, but I'd really, really
prefer my broccoli to be steamed.
Julia
who also wants her fruit raw, unless it's in a cobbler, or a pie if
there's no pumpkin pie available to eat instead
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