2. Cooking’s Influence on Food
When heat is applied to food, harmful microbes and bacteria are killed, making it healthier for us to consume.
But not all foods are healthier when cooked - the heating process can sometimes kill important vitamins.
Foods like oranges, red pepper, kale and strawberries (Vitamin C) are sensitive to heat and lose their health benefits when heated.
Other things – like exposure to air and light – can also influence the state of food and their nutritional benefit. Vitamin K, for example, is affected by light, and Vitamin E is destroyed in both air and light.