On Nutrition: Is all corn bad for my health? | Health

Expensive Dr. Blonz: I’m questioning about nutrient losses when cooking carrots. In a single class I took, the teacher talked about that, when cooking carrots in water to melt them for a recipe, one of the simplest ways to retain their vitamins was to maintain the temperature slightly below boiling and hold the lid on tight to stop evaporation. I needed to query this, nevertheless it was introduced as household recommendation handed down by generations, so it didn’t appear acceptable. — J.S., Anderson, South Carolina

Expensive J.S.: The first nutrient that’s misplaced by evaporation is … water. Increased temperatures may cause some nutrient destruction; essentially the most heat-sensitive vitamins embody vitamin B12, thiamine (vitamin B1), riboflavin (B2), niacin (B3), pyridoxine (B6), folate, pantothenic acid and vitamin C.

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