Tag: Heat effects on food

According to one study, cooking can make nutrients more bioavailable, such as increasing the digestibility of protein in eggs by 180%. However, the effect of heat on the vitamin content of food is a complex topic, leading many to question if baking is a healthy cooking method.

Over 68% of the global population has some form of lactose malabsorption, leading many to wonder if cooking or baking dairy products can make them safe to consume. It's a common belief that the heat from an oven might break down lactose, the main sugar in milk, making it easier to digest. However, this assumption is largely a misconception, and the science behind the process reveals a different story entirely.

Studies show that boiling vegetables can lead to a loss of 50% or more of their vitamin C content. This raises a critical question for home cooks and health enthusiasts alike: **Does heating food make it lose nutrients?** The answer is more nuanced than a simple yes or no.