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Cook Food More Nutritiously

Wash or Rinse foods the right way:

Different foods need to be washed differently to preserve their nutrients. Generally, for most vegetables, it is recommended to wash them right before you cut for those water-soluble nutrients to stay locked in. Avoid soaking your vegetables, as that can remove key nutrients, such as vitamin C.

Don’t overcook vegetables:

Overcooking vegetables makes them mushy and they taste quite bland. It’s important to cook them for just the right duration so they neither remain uncooked nor overcooked. Cooking for too long also reduces their nutritional value by breaking down the nutrients at molecular level.

Always use the right cookware, it makes a big difference!

The cookware makes a big difference to the health of your food. Most conventional metal and ceramic cookware make food unhealthy by contaminating it with reactive metal toxins and destroying nutrients with their harsh heat. You can make your food way more nutritious by choosing the right cookware – healthy and non-toxic pure-clay pots. Pure clay is naturally inert so doesn’t react with food a biochemical entity, and their unique far infrared heat keeps nutrients intact.

Steam management is another important aspect of cooking healthy. Most of the steam generated in food is water-soluble nutrients. Out of the 13 essential vitamins and minerals, 9 are water-soluble, which means they dissolve in water, are quickly used in the body and need to be replenished every day – the body doesn’t store them. With conventional cookware, as steam constantly leaves the pot so do the water-soluble nutrients, cooked food remains deficient in one more way.