339271 Thu Nov 02 12:01:48 -0800 2006 6 27 General Chowhounding Topics 0 1990912 Just read this article on Dr. Weil's website and thought I'd share it and roasted carrots are delicious so this is good news: http://www.drweil.com/drw/u/id/WBL02008 Thu Nov 02 12:01:48 -0800 2006 11983 Val 1 1993154 I'm not sure about this. My understanding is that cooking vegetables leeches a lot of the nutrients out (i.e. if you boil carrots and then toss out the broth. Heat increases entropy (disorder) between molecules so (correct me if i'm wrong) if anything heating will destroy organic compounds within your food) Antioxidants are just chemicals that sop up free radicals in your body, I'm no organic chemist but I don't see how cooking a vegetable could "create" new antioxidants that weren't already there. Fri Nov 03 00:48:57 -0800 2006 1990912 11504 amandine 2 2025636 wrong. cooking carrots "softens" cell walls and increases substantially the bio-availability of carrot's nutritional goodness. The same thing applies to lots of vegetables. Flavonoids in tomatoes are also made more bio-available by cooking. Raw foods are also more likely to contain parasites and the like. Cooking is good. Cooking is part of why we exist as a species. Thu Nov 16 02:29:27 -0800 2006 1993154 12135 John Manzo 2 2025690 Amandine writes, "My understanding is that cooking vegetables leeches a lot of the nutrients out (i.e. if you boil carrots and then toss out the broth." Let's separate some of the nutrients. Minerals generally are not destroyed in the cooking process, they are more stable than vitamins. Vitamins are divided into two major categories - fat-soluable and water-soluable. It is the water-soluable vitamins (B complex & vitamin C) that are most at risk in cooking, especially using large amounts of water that is discarded. The fat-soluable group, A D E K, are not as likely to be destroyed in water-based cooking. Thu Nov 16 02:49:18 -0800 2006 1993154 15743 Sherri 1 1993184 hmmm... I haven't paid much attention to a relative who happens to be a nutritionist, but he told me once that sometimes the heat from cooking "releases" more nutrients in veggies. But it only works in certain instances... Fri Nov 03 00:57:12 -0800 2006 1990912 15758 S U 1 1993326 i believe cooking allows the carrots nutrients to be better absorbed Fri Nov 03 02:05:54 -0800 2006 1990912 14086 kare_raisu 1 1994327 Harold McGee says more nutrients are available in cooked carrots. http://curiouscook.blogspot.com/2006/08/carotene-pigments-in-mango-and-carrot.html#links Fri Nov 03 15:53:53 -0800 2006 1990912 19646 laguera