Answer to Question 1
Use minimal heat: Do not overcook. Instead, cook or just steam until tender. Decrease exposure to light: Store foods in opaque containers or wrap them in paper or foil. Avoid excess water: Avoid excessive soaking of food. Cook vegetables in pieces as large as possible. Avoid alkaline conditions: Do not add baking soda to vegetables to increase green color or to legumes to reduce cooking time. Limit oxidation: Use air-tight containers and wrap or cook vegetables as soon as possible after cutting.
Answer to Question 2
Water-soluble vitamins are dissolvable in water. They are digested, absorbed, and transported in similar ways. Most absorption takes place in the small intestine, although some may occur in the stomach. Many water-soluble vitamins are bound to proteins that must be removed before absorption. They travel through the blood to the liver. They are not actively stored, so generally they do not cause toxicity when consumed in large amounts. They are easily destroyed by common cooking and storage techniques.
The sham-eating preparation.
Overview of fat digestion, absorption, storage, and mobilization in the human
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Use tap water when making coffee, tea, or juice from concentrate, and for food preparation
Food Thermometers
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