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If you've been following author Michael Pollan's simple eating philosophy—"Eat food. Not too much. Mostly plants."—you're trying more than ever to incorporate vegetables in your diet. What you may not know, however, is how to best prepare those vegetables so you're getting the most nutritional value. From the New York Times: "There is a misperception that raw foods are always going to be better," says Steven K. Clinton, a nutrition researcher and professor of internal medicine in the medical oncology division at Ohio State University. "For fruits and vegetables, a lot of times a little bit of cooking and a little bit of processing actually can be helpful." Though the article emphasizes that no cooking metho read more »
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