See subject :)

All seems to work okay here. I'll contact you offline to see if we can't help.

I loved this lesson, but I scored 158% on the quiz...
I mean, I'm good, but that is a little suspect!

Can you please comment on the best cooking methods to preserve nutrients, such as loss of water soluble vitamins while boiling vs steaming or microwaving.

Thank you

Many say that steaming is the best way to preserve nutrients; however I am not an expert in this field.

Hera are a few articles that I found after doing a quick search. These may be of some help to you. I have not thoroughly read them myself, but they are all talking about this same issue.

http://ezinearticles.com/?Minimizing-Vitamins-Loss-While-Cooking&id=1898318

http://www.explorevitamins.co.uk/cooking-preserve-vitamins.html

http://www.uga.edu/nchfp/papers/2003/03iftturnipgreensposter.html

Hope this helps!

Thanks very much for the links. This is an interesting one that describes the different nutrients from different color families of produce. It is good to be colorful!

http://www.healthcheck.org/sites/default/files/editor/UnlockYourColours.pdf

I might have missed this, but why would you use cold water to bring to a boil versus warm or hot? isn't boiled water hot anyway?

Here is another thread that asks and answers this question. Cheers!

thank you, miss dawn!