Sometimes Cooked Veggies are Better for You!

Cooked vegetables have been getting a bad rap lately. The raw food movement has made some of us fear that perhaps the only way to get all the nutrients out of our vegetables is to eat them o'natural... But let's face it, certain vegetables just taste better cooked, and cooked a certain way. For example beets, first of all, you have to cook them, and they are MUCH better roasted than boiled. And, it's a shame to think that we couldn't enjoy that delicious spinach in garlic side dish because it no longer has any nutritional value... OR DOES IT???

Check this article out: http://www.ift.org/cms/?pid=1001999

Turns out cooking doesn't always ruin nutrient content, in fact, in some cases it actually increases nutritional value. Here's the recap of the article and what you need to know:

• The highest antioxidant loss was observed in cauliflower after boiling and microwaving, peas after boiling, and zucchini after boiling and frying.
• Green beans, beets, and garlic were found to keep their antioxidant levels after most cooking treatments.
• The vegetables that increased their antioxidant levels after all cooking methods were green beans (except green beans after boiling), celery and carrots.
• Artichoke was the only vegetable that kept its high antioxidant level during all the cooking methods.

This was enlightening and exciting!! Looks like we can all enjoy our spinach side dishes and beet and goat cheese salad.

But all that said, when it comes down to it, if your family (especially the kids) like to eat their vegetables a certain way, listen to them, at least they'll eat um...