Steam, boil or fry? How cooking affects nutrient losses from foods


Raw food eating is one of today’s hottest dietary trends. So does this mean you should pause and think twice before obliterating the nutrients in your food every time you cook it? Fear not – on the scales of health, there is little to be concerned about. Cooking food is something we have done since […]

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About

Thinking Nutrition gives you the latest nutrition research and controversies discussed in straight forward language, distilling out what you need to know for your better health. Tim Crowe is an Associate Professor in Nutrition in the School of Exercise and Nutrition Sciences at Deakin University, Melbourne. He's also an Advanced Accredited Practising Dietitian. Tim marries a medical research background in clinical nutrition together with teaching roles in the areas of nutritional biochemistry as well as the applied role of nutrition in disease prevention and management. Tim has an active media profile together with a growing social media following from his Thinking Nutrition blog, Facebook page and Twitter.


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