Are you Peeling and Boiling Vegetables

Are you peeling and boiling vegetables in chlorinated tap water, especially organically grown vegetables? While it may seem like a convenient way to cook, it leads to a loss of nutrients and flavor. When you remove the skin of vegetables, you are also removing a significant portion of fiber and vitamins that are essential for a healthy diet. Boiling vegetables further depletes their nutritional value as water-soluble vitamins leach out into the cooking water. Instead, we recommend washing vegetables thoroughly and cooking them with their skins on or opting for methods like roasting, sauteing, or waterless cooking. By making this simple change in your cooking habits, you can ensure that you are getting the most out of your vegetables in terms of both health benefits and flavor. If you think about it does it make sense to spend extra on organically grown vegetables and not get the full value you paid for?

CHLORINATED TAP WATER: Chlorine is commonly used to disinfect tap water, but when exposed to high heat during cooking, it can lead to the formation of harmful byproducts such as trihalomethanes. These byproducts have been linked to various health concerns, including an increased risk of certain cancers.

To minimize your exposure to harmful byproducts in tap water, it is advisable to opt for filtered or purified water when cooking. A more effective long-term solution would be to consider installing a water purifier in your home for both cooking and drinking purposes. By taking these simple yet crucial steps, you can guarantee that you and your family are consuming water that is safe and healthy.

Charles Knight received his basic training in High School while working in restaurants, butcher shops, and industrial kitchens. He attended ICE culinary school in NYC and earned credits in Nutritional Cuisine from the Culinary Institute of America in Hyde Park, NY. He is a cookbook author and former TV cooking show host.

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