I found a news article that gave some great tips in saving the vitamins in your food while cooking them. One of the first suggestions was to leave the soup scum on the top of home made soup. People will take it off for the sake of presentation but it can provide nutrients that is lost from the meat or vegetables that are being cooked with. When cooking a pot roast 70 percent of vitamin B is lost into the residual liquids. The suggestion for this is to make a soup out of it so you will be putting the nutrients into your body instead of throwing them out. It is best to steam vegetables but not for very long and to do it in a glass, stainless steel, or enamel. Copper and metal pots can destroy nutrients.
Simmer down, it's just frothBy Eveline Gan, TODAY
