I have been checking out the blog and finding some tidbits I had forgotten about.
It is easy to make a lot out of the loss of nutrients in processed food — we likely are not getting all of the nutrients we need if we eat primarily out of packages of ready-to-microwave food. But what about the nutrient loss in our own kitchen? I wrote a list of suggestions you can use in preparing your fine food to help get a larger portion of the nutrients out of it. Some of the suggestions from “Nutrient loss in your kitchen” are: Don’t overcook, braise don’t broil, cut in larger pieces. Follow the link if you are interested in reading more.
There is also a pretty interesting way to maximize the nutrients in your diet and that is by purchasing heirloom vegetables. I wrote about nutrient loss in the food supply, describe food composition data collected in the 1940s and 1950s compared to that collected fifty years later. Vegetables are less nutrient-dense today than they were fifty years ago. The likely culprit is the new hybrid varieties of vegetables.
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