Heating food and Nutrient loss

In article <[email hidden]>,

JD said:

I'm trying to determine which method of heating produces the least
loss of nutrients - with apples in particular.

With fruits and vegetables, eating them raw yields the most nutrients.
If you prefer cooked apples, then cooking them as little as possible
would retain the most nutrients. Steaming probably loses the most
nutrients because they get leached out in the steam; boiling is similar,
unless you use the water, somehow.

In article <[email hidden]>,

Stan Horwitz said:

In article <[email hidden]>,

JD said:

I'm trying to determine which method of heating produces the least
loss of nutrients - with apples in particular.

With fruits and vegetables, eating them raw yields the most nutrients.
If you prefer cooked apples, then cooking them as little as possible
would retain the most nutrients. Steaming probably loses the most
nutrients because they get leached out in the steam; boiling is similar,
unless you use the water, somehow.

Only drawback to raw veggies is that some are harder to digest raw than
others due to a higher cellulose content. Sometimes you can get more
nutrition out of _minimally_ cooked veggies.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

In article <[email hidden]>,

Stan Horwitz said:

In article <[email hidden]>,
JD <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I'm trying to determine which method of heating produces the least
loss of nutrients - with apples in particular.

Quoted message said:

With fruits and vegetables, eating them raw yields the most nutrients.
If you prefer cooked apples, then cooking them as little as possible
would retain the most nutrients. Steaming probably loses the most
nutrients because they get leached out in the steam; boiling is similar,
unless you use the water, somehow.

Only drawback to raw veggies is that some are harder to digest raw than
others due to a higher cellulose content. Sometimes you can get more
nutrition out of _minimally_ cooked veggies.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

problem is, I want to make applesauce so I have to soften them up
somehow, but without losing nutrients - especially in the skins...

JD said:

I'm trying to determine which method of heating produces the least
loss of nutrients - with apples in particular. I've read articles
saying that microwaves destroy the most:

http://www.healingdaily.com/microwave-ovens.htm

...and others that claim microwaves do not cause any damage of
nutrients:

http://www.nytimes.com/2006/10/17/health/17real.html?ex=1318737600&en...

Looking for some consensus here!!

I am more inclined to believe the NYT article that microwaves is a
nutritious way to cook. Otherwise, consider steaming or a slow cooker.
Deep fryer cooking is probably the worst way to cook because the food
can get up to 350° F which will break down many types of nutrients
rapidly.

I think that cell phones and WiFi will expose you to more microwaves
than a microwave oven.

--
Ron

In article <[email hidden]>,

JD said:

Omelet said:

In article <[email hidden]>,

Stan Horwitz said:

In article <[email hidden]>,
JD <[email hidden]> wrote:

Quoted message said:

> I'm trying to determine which method of heating produces the least
> loss of nutrients - with apples in particular.

Quoted message said:

With fruits and vegetables, eating them raw yields the most nutrients.
If you prefer cooked apples, then cooking them as little as possible
would retain the most nutrients. Steaming probably loses the most
nutrients because they get leached out in the steam; boiling is similar,
unless you use the water, somehow.

Only drawback to raw veggies is that some are harder to digest raw than
others due to a higher cellulose content. Sometimes you can get more
nutrition out of _minimally_ cooked veggies.

problem is, I want to make applesauce so I have to soften them up
somehow, but without losing nutrients - especially in the skins...

I don't make applesauce with skins.
The skins are just not digestible or even chewable!

Remove the skins.
They are not worth the effort.

The pectin in Apples is a very good thing!

You can cook the apples less to make a sauce if you get rid of the skins.

Cut your losses. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Ron Peterson said:

JD said:

I'm trying to determine which method of heating produces the least
loss of nutrients - with apples in particular. I've read articles
saying that microwaves destroy the most:

http://www.healingdaily.com/microwave-ovens.htm

...and others that claim microwaves do not cause any damage of
nutrients:

http://www.nytimes.com/2006/10/17/health/17real.html?ex=1318737600&en...

Looking for some consensus here!!

I am more inclined to believe the NYT article that microwaves is a
nutritious way to cook. Otherwise, consider steaming or a slow cooker.
Deep fryer cooking is probably the worst way to cook because the food
can get up to 350? F which will break down many types of nutrients
rapidly.

I think that cell phones and WiFi will expose you to more microwaves
than a microwave oven.

--
Ron

So will the Black Helicopters...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

JD said:

I'm trying to determine which method of heating produces the least
loss of nutrients - with apples in particular. I've read articles
saying that microwaves destroy the most:

http://www.healingdaily.com/microwave-ovens.htm

...and others that claim microwaves do not cause any damage of
nutrients:

http://www.nytimes.com/2006/10/17/health/17real.html?ex=1318737600&en...

Looking for some consensus here!!

Thanks.

<JD>

Use the traditional method. It is usually the best. And note that
apples are not the most nutritious food out there to begin with,
contrary to popular beliefs.

Omelet said:

In article <[email hidden]>,

JD said:

Omelet said:

In article <[email hidden]>,
Stan Horwitz <[email hidden]> wrote:

> In article <[email hidden]>,
> JD <[email hidden]> wrote:

> > I'm trying to determine which method of heating produces the least
> > loss of nutrients - with apples in particular.

> With fruits and vegetables, eating them raw yields the most nutrients.
> If you prefer cooked apples, then cooking them as little as possible
> would retain the most nutrients. Steaming probably loses the most
> nutrients because they get leached out in the steam; boiling is similar,
> unless you use the water, somehow.

Only drawback to raw veggies is that some are harder to digest raw than
others due to a higher cellulose content. Sometimes you can get more
nutrition out of _minimally_ cooked veggies.

problem is, I want to make applesauce so I have to soften them up
somehow, but without losing nutrients - especially in the skins...

I don't make applesauce with skins.
The skins are just not digestible or even chewable!

Remove the skins.
They are not worth the effort.

The pectin in Apples is a very good thing!

You can cook the apples less to make a sauce if you get rid of the skins.

Cut your losses. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

However challenging, I've got a goal of making a super-nutritious
applesauce complete with the skins (where most of the really
nutritious parts are!). It's easy enough to buy applesauce that's all
natural without the skin, so that wouldn't be as much fun. Heck, if it
turns out uneatable, I'm out a few bucks and a toothpick or two. 🙂

I'm thinking about creative possibilities like blueberry applesauce to
crank up the antioxidants even more... Ideas are welcome.

TIA,
<JD>

TC said:

JD said:

I'm trying to determine which method of heating produces the least
loss of nutrients - with apples in particular. I've read articles
saying that microwaves destroy the most:

Quoted message said:

http://www.healingdaily.com/microwave-ovens.htm

Quoted message said:

...and others that claim microwaves do not cause any damage of
nutrients:

Quoted message said:

http://www.nytimes.com/2006/10/17/health/17real.html?ex=1318737600&en...

Quoted message said:

Looking for some consensus here!!

Quoted message said:

Thanks.

Quoted message said:

<JD>

Use the traditional method. It is usually the best. And note that
apples are not the most nutritious food out there to begin with,
contrary to popular beliefs.- Hide quoted text -

- Show quoted text -

well, I guess it depends on what you're looking for nutrition-wise.
For example, it -is- one of the most nutritious fruits (if not -the-
most) if you're looking for pectin or quercetin...

and also, applesauce is probably a lot easier to eat than blueberry
sauce. 🙂

- jd

JD said:

Omelet said:

In article <[email hidden]>,
JD <[email hidden]> wrote:

Quoted message said:

Quoted message said:

On Jul 15, 6:16 am, Omelet <[email hidden]> wrote:
> In article <[email hidden]>,
> Stan Horwitz <[email hidden]> wrote:

Quoted message said:

Quoted message said:

> > In article <[email hidden]>,
> > JD <[email hidden]> wrote:

Quoted message said:

Quoted message said:

> > > I'm trying to determine which method of heating produces the least
> > > loss of nutrients - with apples in particular.

Quoted message said:

Quoted message said:

> > With fruits and vegetables, eating them raw yields the most nutrients.
> > If you prefer cooked apples, then cooking them as little as possible
> > would retain the most nutrients. Steaming probably loses the most
> > nutrients because they get leached out in the steam; boiling is similar,
> > unless you use the water, somehow.

Quoted message said:

Quoted message said:

> Only drawback to raw veggies is that some are harder to digest raw than
> others due to a higher cellulose content. Sometimes you can get more
> nutrition out of _minimally_ cooked veggies.

Quoted message said:

Quoted message said:

problem is, I want to make applesauce so I have to soften them up
somehow, but without losing nutrients - especially in the skins...

Quoted message said:

I don't make applesauce with skins.
The skins are just not digestible or even chewable!

Quoted message said:

Remove the skins.
They are not worth the effort.

Quoted message said:

The pectin in Apples is a very good thing!

Quoted message said:

You can cook the apples less to make a sauce if you get rid of the skins.

Quoted message said:

Cut your losses. ;-)
--
Peace, Om

Quoted message said:

Remove _ to validate e-mails.

Quoted message said:

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

However challenging, I've got a goal of making a super-nutritious
applesauce complete with the skins (where most of the really
nutritious parts are!). It's easy enough to buy applesauce that's all
natural without the skin, so that wouldn't be as much fun. Heck, if it
turns out uneatable, I'm out a few bucks and a toothpick or two. 🙂

I'm thinking about creative possibilities like blueberry applesauce to
crank up the antioxidants even more... Ideas are welcome.

No matter what you do, you're going to die.

Eat the apples and blueberries and try to think about something else.

Honestly, if the human body weren't good at getting nutrition from
practically
anything, even dirt, the species would have died out long ago.

Cindy Hamilton

JD said:

TC said:

On Jul 14, 11:59 pm, JD <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I'm trying to determine which method of heating produces the least
loss of nutrients - with apples in particular. I've read articles
saying that microwaves destroy the most:

Quoted message said:

Quoted message said:

http://www.healingdaily.com/microwave-ovens.htm

Quoted message said:

Quoted message said:

...and others that claim microwaves do not cause any damage of
nutrients:

Quoted message said:

Quoted message said:

http://www.nytimes.com/2006/10/17/health/17real.html?ex=1318737600&en...

Quoted message said:

Quoted message said:

Looking for some consensus here!!

Quoted message said:

Quoted message said:

Thanks.

Quoted message said:

Quoted message said:

<JD>

Quoted message said:

Use the traditional method. It is usually the best. And note that
apples are not the most nutritious food out there to begin with,
contrary to popular beliefs.- Hide quoted text -

Quoted message said:

- Show quoted text -

well, I guess it depends on what you're looking for nutrition-wise.
For example, it -is- one of the most nutritious fruits (if not -the-
most) if you're looking for pectin or quercetin...

and also, applesauce is probably a lot easier to eat than blueberry
sauce. 🙂

- jd- Hide quoted text -

- Show quoted text -

Compare the vitamin and mineral profile of any fruit, including
apples, with any meat or fish. You will find that 1) fruits are mostly
water and sugars and 2) the actual number of different vitamins and
their respective amounts in the fruits are not as high as in the meats
or fish.

Fruits are not as nutrient-dense as you've been led to believe. Sorry
to burst your bubble but the reality is that fruits are not all that
miraculously nutritious.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

JD said:

TC said:

On Jul 14, 11:59 pm, JD <[email hidden]> wrote:

Quoted message said:

> I'm trying to determine which method of heating produces the least
> loss of nutrients - with apples in particular. I've read articles
> saying that microwaves destroy the most:

Quoted message said:

>http://www.healingdaily.com/microwave-ovens.htm

Quoted message said:

> ...and others that claim microwaves do not cause any damage of
> nutrients:

Quoted message said:

>http://www.nytimes.com/2006/10/17/health/17real.html?ex=1318737600&en...

Quoted message said:

> Looking for some consensus here!!

Quoted message said:

> Thanks.

Quoted message said:

> <JD>

Quoted message said:

Use the traditional method. It is usually the best. And note that
apples are not the most nutritious food out there to begin with,
contrary to popular beliefs.- Hide quoted text -

Quoted message said:

- Show quoted text -

well, I guess it depends on what you're looking for nutrition-wise.
For example, it -is- one of the most nutritious fruits (if not -the-
most) if you're looking for pectin or quercetin...

and also, applesauce is probably a lot easier to eat than blueberry
sauce. 🙂

- jd- Hide quoted text -

- Show quoted text -

Compare the vitamin and mineral profile of any fruit, including
apples, with any meat or fish. You will find that 1) fruits are mostly
water and sugars and 2) the actual number of different vitamins and
their respective amounts in the fruits are not as high as in the meats
or fish.

Fruits are not as nutrient-dense as you've been led to believe. Sorry

The idea that microwave cooking reduces nutrients more than other
cooking methods is a pure urban legend. Unfortunately there are many
websites put up by scientifically illiterate people claiming that it
does.

--
Peter Aitken

Peter A said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

JD said:

On Jul 16, 7:55 am, TC <[email hidden]> wrote:

Quoted message said:

Quoted message said:

> On Jul 14, 11:59 pm, JD <[email hidden]> wrote:

Quoted message said:

Quoted message said:

> > I'm trying to determine which method of heating produces the least
> > loss of nutrients - with apples in particular. I've read articles
> > saying that microwaves destroy the most:

Quoted message said:

Quoted message said:

> >http://www.healingdaily.com/microwave-ovens.htm

Quoted message said:

Quoted message said:

> > ...and others that claim microwaves do not cause any damage of
> > nutrients:

Quoted message said:

Quoted message said:

> >http://www.nytimes.com/2006/10/17/health/17real.html?ex=1318737600&en...

Quoted message said:

Quoted message said:

> > Looking for some consensus here!!

Quoted message said:

Quoted message said:

> > Thanks.

Quoted message said:

Quoted message said:

> > <JD>

Quoted message said:

Quoted message said:

> Use the traditional method. It is usually the best. And note that
> apples are not the most nutritious food out there to begin with,
> contrary to popular beliefs.- Hide quoted text -

Quoted message said:

Quoted message said:

> - Show quoted text -

Quoted message said:

Quoted message said:

well, I guess it depends on what you're looking for nutrition-wise.
For example, it -is- one of the most nutritious fruits (if not -the-
most) if you're looking for pectin or quercetin...

Quoted message said:

Quoted message said:

and also, applesauce is probably a lot easier to eat than blueberry
sauce. 🙂

Quoted message said:

Quoted message said:

- jd- Hide quoted text -

Quoted message said:

Quoted message said:

- Show quoted text -

Quoted message said:

Compare the vitamin and mineral profile of any fruit, including
apples, with any meat or fish. You will find that 1) fruits are mostly
water and sugars and 2) the actual number of different vitamins and
their respective amounts in the fruits are not as high as in the meats
or fish.

Quoted message said:

Fruits are not as nutrient-dense as you've been led to believe. Sorry

The idea that microwave cooking reduces nutrients more than other
cooking methods is a pure urban legend. Unfortunately there are many
websites put up by scientifically illiterate people claiming that it
does.

--
Peter Aitken- Hide quoted text -

- Show quoted text -

Any heat applied will have a negative effect on most water soluble
vitamins. Microwaving or otherwise. And time will also negatively
affect the water soluble vitamins, which is why freshness is of the
utmost importance.

What microwaving does is vibrate the bejeesus out of the molecules
themselves which can and does denature them to some degree. That is
where the problem is. What once was food becomes an unidentified
chemical.

My preference is to avoid all microwave ovens. It's not as if I can't
get the same and/or much better results from traditional heating
methods. Not only is the foods nutrient profile maintained better
using traditional cooking methods, it tastes much much better when
sauteed or bbq'd or steamed or baked or whatever. And the textural
qualities are more often than not completely destroyed by microwaving.
Yuk.

I see no advantage whatsoever to microwaving. If I don't have the time
to cook my food with a little TLC and patience, then what is the point
of life. Food and dining on food is such an important social
interaction that to relegate it to simply a fast-as-possible fueling-
up procedure is to dismiss an extremely important and fulfilling part
of life.

Microwaving pretty much anything is, at best, an exercise in
mediocrity and at worse, really bad cooking.