CoolTweetPete
Member
I am curious if any of you folks are familiar with the amount of heat stability particular nutrients (ADEK, B-Vitamins, amino acids, etc) have.
I sometimes worry that cooking (or even mildly heating) things like liver or eggs will destroy the nutrition. After reading this article, I became particularly concerned about the P5P content of liver because I use Danny Roddy's pate recipe (only way it is palatable to me).
Vitamin B6: Food Sources & How To Supplement - Divine Health
She mentions that "heat destroys this very sensitive nutrient", but doesn't seem to mention temperature. It got me wondering about the fat solubles, other B-Vitamins, and aminos' resistance to cooking heat.
Thanks, all.
I sometimes worry that cooking (or even mildly heating) things like liver or eggs will destroy the nutrition. After reading this article, I became particularly concerned about the P5P content of liver because I use Danny Roddy's pate recipe (only way it is palatable to me).
Vitamin B6: Food Sources & How To Supplement - Divine Health
She mentions that "heat destroys this very sensitive nutrient", but doesn't seem to mention temperature. It got me wondering about the fat solubles, other B-Vitamins, and aminos' resistance to cooking heat.
Thanks, all.