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Cooking methods explained

We have had a few questions about this lately so... her you go! Thank you to rock star coach Shannon for the explanations below!


Although boiling is very easy and all you need is water & a pinch of salt, the high temperatures and large volume of water dissolves & washes away water-soluble vitamins, & 60-70 % of the foods' minerals. However, some studies suggest that boiling is the best way to preserve nutrients in certain veggies (carrots, zucchini, broccoli).


The good news here is that you don't need any added fats to cook. The food will cook in its own juices. With broccoli specifically, this has been shown to be the best way to cook it because it preserves the glucosinolates in the veggie, which may inhibit the growth of cancer cells.


This is probably our favorite method just based on the taste! It does require minimal added fats, and adds a smoky flavor, keeping meats and veggies tender. However, according to research, regularly consuming charred, well-done meat, cooked at high heat can cause a chemical reaction between the fat & protein contained in the mean which creates toxins linked to inflammation in the body.

The no-cook method

Raw food diets do exist, especially among vegans & vegetarians. There are absolutely benefits of incorporating more raw foods into the diet (more vitamins, minerals, and fiber are consumed overall, with no added sugar or fats from cooking). However! There are always the "exceptions". Some studies have found that cooking can amplify certain nutrients in foods such as carrots, spinach, sweet potatoes, tomatoes, and peppers.



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