When it comes to a healthy diet, how you prepare your meals can be just as important as what is in them.
Even your best efforts to eat healthy foods can be undermined by over- or under-cooking or by additives, such as too much oil, according to the USDA.
Cooking some foods can destroy 15 to 20 percent of their vitamins, particularly vitamin C, folate and potassium. But in the case of certain fruits and vegetables—such as carrots, tomatoes and spinach—a little heat can help release antioxidants and nutrients by breaking down the cell walls.
A recent article in Time highlighted the healthiest cooking methods and the best way to handle many familiar foods.
Here’s a look at their list:
- Going Raw