Research shows different cooking methods do affect the nutritional content of produce, but it’s not as simple as raw vs. steamed vs. roasted.

Michael Patrick O’Leary I had one of those silly arguments on Facebook which arise from my contrarian nature forcing me to try to squash a stranger coming forward with some received wisdom with no ...

Vitamin B6 can cause permanent damage to nerves. Studies have shown symptoms improved when the person stopped taking the ...

But cooking not only softens the cellular walls in vegetables, making them easier to digest, it also changes their structure to ... runs the risk of losing water-soluble nutrients including ...

Fresh mushrooms don't have the longest shelf life, and freezing can help you keep them around for longer. Just follow our tips for the best preservation.

Medically reviewed by Jonathan Purtell, RDN One way to care for yourself is to ensure your body gets the essential nutrients it needs. A daily multivitamin, in addition to a healthy diet, can help.

There are two kinds of vitamins — water-soluble and fat-soluble — which have different mediums for absorption. Water-soluble vitamins, which include Vitamin B12 and vitamin C, do not get stored in the ...

Vitamins are classified as either fat-soluble or water-soluble based on how the body absorbs and stores them. The fat-soluble vitamins—A, D, E, and K—are absorbed with fat and stored in the liver, ...