Oh - and cooking / preparation methods - what has been researched about this and nutrients we are not getting because of them?
From my very limited understanding - cooking some foods a bit helps to unlock calories easier and better - but certainly there must be a sweet spot where things are better and a point where more is lost than gained (?)
Look cooking a food at 350 for 10 minutes is good, but cooking in 500 degree hot oil for 20 minutes burns away stuff?
I was thinking about this when I learned that some folks have an allergy to fresh shrimp being cooked on a stove because proteins are being released into the air... well if you overcook them, or if you are taking cooked then re-burning them them again before eating, is there a substantial amount of protein or/and other things being lost?
Like a 1/3 burger of high fat is cooked down to less than a quarter pound patty, are we still calculating the calories and protein of a 1/3 pound?
I wonder the same with squashes and other vegetables when cooked a long time or and microwaved / re-cooked as well.
From my very limited understanding - cooking some foods a bit helps to unlock calories easier and better - but certainly there must be a sweet spot where things are better and a point where more is lost than gained (?)
Look cooking a food at 350 for 10 minutes is good, but cooking in 500 degree hot oil for 20 minutes burns away stuff?
I was thinking about this when I learned that some folks have an allergy to fresh shrimp being cooked on a stove because proteins are being released into the air... well if you overcook them, or if you are taking cooked then re-burning them them again before eating, is there a substantial amount of protein or/and other things being lost?
Like a 1/3 burger of high fat is cooked down to less than a quarter pound patty, are we still calculating the calories and protein of a 1/3 pound?
I wonder the same with squashes and other vegetables when cooked a long time or and microwaved / re-cooked as well.