『#125 Healthy Heat, How Cooking Methods Affect Vitamins, Flavor, and Blood Sugar』のカバーアート

#125 Healthy Heat, How Cooking Methods Affect Vitamins, Flavor, and Blood Sugar

#125 Healthy Heat, How Cooking Methods Affect Vitamins, Flavor, and Blood Sugar

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 Hello Folks, In this episode of The Talking Apron, Anne Bernardin breaks down how everyday cooking methods: boiling, baking, roasting, grilling and even microwaving, change the nutrients in your favorite vegetables. You'll learn which techniques boost nutrient absorption, which ones can cause loss, and how to pair your cooking methods with smart food choices to support steady blood sugar and better digestion. Anne explains the real science behind "cooking for health" shares practical tips you can use tonight and helps you see your kitchen as the best wellness tool you already own. Tune in to learn: Why boiling isn't bad (and when it's best.) How roasting and baking boost antioxidants How to grill safely without harmful compounds Why microwaving may actually preserve vitamins The truth about spinach, oxalates and calcium absorption Listen now and discover how a few smart tweaks in the kitchen can make every meal more nourishing and a little easier, too. Plus, during Nov 3-7th, 2025, the membership Kitchen Table Talk, is open for new members! If you're ready to turn what you're learning here into simple habits and real results, pull up a chari and join us. JOIN here
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