--- Julia Thompson <[EMAIL PROTECTED]> wrote:
> Jan Coffey wrote:
> > --- Julia Thompson <[EMAIL PROTECTED]> wrote:
> > >
> > > 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

I think it's spinach; cooking helps break down the
cell walls to allow your body to access the
vitamins/minerals, IIRC.  I do know that cooking
tomato increases usable lycopenes, so
canned/stewed/sauced tomatoes are good for you.  Also,
cooking pumpkin increases absorbable Vit A, as some of
the carotenoids are apparently harder to extract.

Someone already said that grilling vegetables can
increase carcinogens (but not as much as meat); I
think it's worse for starchy veggies marinated/grilled
with fat/oil (acrylamide-type chemical(s) formed). 
Steaming is probably best, if raw isn't an option.

> 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

Mmm...pumpkin.  Pie, soup, pound cake...
<eyes glaze over...>

This Is Making Me Hungry Maru

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