Are you "killing" the nutrients in your food? InstantPots, microwaves, and leftovers…and my only cardinal rule
About this episode
Monica discusses how different cooking methods affect the nutritional value of food and shares her cardinal rule for reheating.
Does your food lose its nutritional value as soon as it hits the heat? This week on Nutrition Diva, Monica answers a listener's question about how different cooking methods—specifically the Instant Pot versus the stovetop—impact the vitamins and minerals in your meals. We look into the science of nutrient retention, debunking "urban legends" about microwaving, and explaining why frozen vegetables might actually be more nutritious than the "fresh" ones sitting on your counter. The "New Car" Analogy: Does nutrient value drop immediately, or is it a gradual decline? Pressure Cooking vs. Boiling: Why the Instant Pot often beats the stove for preserving fragile vitamins. The Leftover Equation: How many nutrients are actually left in your 3-day-old chili? The Cardinal Rule: The one thing you should never do when reheating food (hint: it’s not about the nutrients, it's about microplastics). The Kale Chip Lesson: Why the "most nutritious" way to cook is the one that actually gets eaten. Related Episodes: Episode #654: Is Raw Food Better Than Cooked? Episode #592: Are Frozen Vegetables Healthy? If you’re listening on Spotify, check the poll: Do you prefer your veggies raw, roasted, or…
More episodes of Nutrition Diva
- Bread first or last? Does food order affect blood sugar?
- Cook or compost? What to do with carrot tops, avocado pits and peanut shells
- What’s with the pickle juice shot trend?
- The science (and sales appeal) of low net carb candies
- Is coffee mold actually making you sick?
- 9 Ways to Optimize Breakfast
Explore listener stats, chart rankings, contacts and more on the Nutrition Diva podcast page.