Brandymore Castle

In recent years tomato sauce was in the nutrition news. It turns out that cooking tomatoes makes Lycopene more available than in fresh tomatoes. This went against the prevailing grain of nutritional thinking, which said that fresh was always better. Nutritionists argued that cooking reduced the amount of vitamins in food. They backed this up with scientific studies showing that cooking vegetables (or fruits like tomatoes) does reduce the amount of vitamins. An obsession developed over "keeping as much of the vitamins" in your food as possible. Steaming was touted as a way to avoid "losing" the vitamins into the cooking water. The typical English way of preparing vegetables was dammed as washing away nutrition. New technologies were advanced in an attempt to retain as much of the nutrients (known ones) as possible. Some radical eaters adopted entirely raw diets hoping to not lose a single molecule of nutrition. The trouble with this view, was that it overlooks the r...