Cooking methods impact the qualities of food from "summary" of Ayurvedic Cooking for Self-healing by Usha Lad,Vasant Lad
Different cooking methods can significantly alter the qualities of food. For example, boiling vegetables can lead to a loss of nutrients due to water-soluble vitamins being leached into the cooking water. On the other hand, steaming vegetables helps to retain more nutrients as the vitamins stay within the vegetables. The way we prepare our food can impact its taste, texture, and overall nutritional value. Frying food at high temperatures can create harmful compounds that are not beneficial for our health. In contrast, baking or roasting food at moderate temperatures can preserve the natural flavors and nutrients whil...
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