Cooked or Raw?
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Natural Health and Green Living articles that support the holistic health and sustainability of the Greater Grand Rapids/West Michigan Lakeshore community.
Cooked or Raw?
New findings by Italian researchers confirm that cooking certain vegetables, such as carrots, zucchini and broccoli, preserves or even boosts their antioxidant power, making them, nutritionally, even more valuable than their raw veggie counterparts.
Source: American Chemical Society. 2007
