In an exciting new scientific development, researchers at Newcastle University have cracked the code as to why carrots that are cooked whole are so much more scrumptious than those that are first cut and then cooked: Uncut carrots retain more sugar. As a special bonus for carrot fans, this culinary trick also locks in some nutrients. The cooking process releases some of the nutrients of carrots, explains ACSH s Dr. Elizabeth Whelan.
It s called bioavailability, says ACSH's Jeff Stier. The same is true for lycopene in tomatoes.
The breakthrough represents a devastating blow to the raw-foods-only contingent. There is no scientific evidence to support the raw food movement, says ACSH s Dr. Gilbert Ross. But I wouldn t exactly join a cooked foods movement either. You can t take a definite position about only raw or only cooked food because there s no generalization that applies to all food.
