Q

What happens to water-soluble vitamins when boiling food?

From 5 years of verified research · Vassili Sandqvist
A

Boiling leaches water-soluble vitamins, particularly B vitamins and vitamin C, into the cooking water, resulting in significant nutrient losses. Depending on cooking duration and the surface-to-volume ratio, studies indicate that 20–60% of certain B vitamins and 30–70% of vitamin C can be lost.

This is one answer. The complete system — the psychology, the biology, and the method — is in the book.

Read The Willpower Lie →
Found an error? Let me know →