Aviation Stories

Everyone knows the importance of eating more healthy foods such as fruits and vegetables. But the way they are processed can significantly affect their nutritional value. Often making small changes in how we cook our foods can make a big difference in the health benefits they deliver. The higher the temperature and the longer the cooking time utilized in food preparation, no matter the method, zaps the vitamins and minerals from even the most healthy of ingredients. Turning the heat way up when cooking or baking foods for a long time inactivates the vitamins and minerals packed in food because heat changes their very nature, making them not as easily absorbed by the body.Baking and grilling are two dry heat methods that significantly deplete food’s nutrition due to long cooking times and high heat exposure. These methods are especially destruc profollica tive to heat-sensitive nutrients such as vitamin C, some B vitamins, and trace elements. While still employing high heat, even broiling may be a better option because of the shorter cooking time. So, what is a health conscious cook to do? Obviously, the best way to preserve nutrients is the eat fruits and vegetables raw and fill up on salads. Unfortunately, this is not either practical or palatable to a lot of people. Luckily, making a few relatively simple changes to your cooking methods can significantly impact the nutritional punch you deliver to your table. Here are a few suggestions:Avoid Crispy and Overcooked FoodsMany people find crunchy or browned foods to be more pleasing to the eyes and palate. However, to achieve that texture often requires long cooking times or heat intensive grilling or frying which makes the food less nutritious.