COOKING
Cooking, the highest art, is found in all cultures and cuisines. It is essential to digestion and helps the body assimilate and metabolize food more smoothly.
• Light Cooking Reduces Harmful Acids in Raw Vegetables - In a study on the effect of lightly cooking green leafy vegetables, researchers in Tanzania reported that blanching significantly reduced the level of phytic and tannic acid in collard, cabbage, turnip, sweet potato, and peanut greens. “In general, blanching is recommended as an effective method for reducing the antinutritional factors in green vegetables,” the scientists concluded.
Source: T. C. Mosha, “Effect of Blanching on the Content of Antinutritional Factors in Selected Vegetables,” Plant Foods and Human Nutrition 47(4):361-67, 1995.