Cooking Food


  • ជាសាធារណៈ (នរណាម្នាក់អាចមើលនិងចូលរួម)
  • Would you pour out a third of your bottle of wine before you even have a sip?

    We didn’t think so. Well, the same goes for food prep. Just because you’re whipping up a dish with a healthy ingredient doesn’t mean you’re getting all the benefits you possibly can from it. The way you choose to prepare, pair, and cook your food influences its amount of available nutrients. For example, when you boil spinach, its levels of vitamin C decrease by 35 percent compared to when you eat it raw. That’s because heat and water can destroy some of the vitamins in veggies—particularly water-soluble vitamin C, B vitamins like folate, and potassium.

    On the other hand, some studies actually suggest that certain foods benefit from a little fire. If this is the case, it’s because heat facilitates the release of antioxidants by breaking down cell walls, making it easier for your body to absorb these compounds. It’s not just cooking method that influences nutrition—it can also be how you process or cut up a food and even what you pair that food with when you eat it.

    Before you get overwhelmed, take heart in that there are a handful of simple steps you can take in the kitchen to boost your foods’ health potential—without sacrificing flavor. Here’s a roundup of the methods you need to know: science-proven secrets that make already good-for-you ingredients even better and more likely to pass along their flat-belly benefits.

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