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It’s not unheard of for people to turn over a healthy leaf at the start of a new year. After a holiday season filled with social engagements and dietbusting meals, it’s no surprise many celebrants view January as a time to right the dietary ship.
Home cooking provides an opportunity for people to gain greater control over what they eat, and it’s well known that certain methods of cooking are healthier than others. But Healthline notes that nutrient content is often altered during cooking.
For example, a 2017 study published in the journal Food Science and Biotechnology noted that vitamin C is a water-soluble and temperature-sensitive vitamin, which means it is easily degraded during cooking. As a result, researchers behind the study noted that elevated temperatures and long cooking times have been found to cause substantial losses of vitamin C.
