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Tuesday, December 15, 2009

Losses of Vitamins During Cooking

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After many months of intensive medical research and scientific study

A team of experts led by former Department of Health Secretary and Philippine's foremost Herbalist, Dr. Jaime Galvez Tan, came up with a unique product that combines for the very FIRST time ...

5 Power Vegetables

From selected premium leaves of Moringa oleifera, Corchorus olitoruis, Capsicum frutescens, Amaranthus spinosus and Ipomea batatas. Click Nutrition & Medicine

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Vegetables start losing their nutrients the moment they are picked, albeit slowly. Once in contact with water or heat, the process is greatly accelerated.

Losses of vitamins depend on cooking time, temperature, and cooking method. Some vitamins are quite heat-stable, whereas others are heat-labile.

Many other factors than heat can destroy (some) vitamins, such as: solubility in water, exposure to air (oxidation), exposure to light (UVs), acid and alkaline solutions, storage losses, etc.

The First VitaPlus "Vegetables-In-A-Drink" Discovery is a process that captures the essence of the 5 Power Vegetables that you don't have to eat them raw and/or newly-harvested to keep the vitamins intact.

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