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Cook For Fewer Wrinkles

Vitamin C is a proven line-reducer, but it’s also one of the easiest nutrients to lose while cooking. Here’s how to keep it.

The vitamins in the foods we eat affect our inner health and outer beauty. 

The Journal of American College of Nutrition cites this in a February 2001 study. But, going back 68 years, the March 1943 Volume 8 Journal of Food Science cites studies about the effects of cooking on the retention of nutrients.  

This is certainly nothing new! But it’s something we easily forget when throwing together a quick dinner.

Vitamin C especially has been touted as great for skin and bodies. Those eating diets high in this super vitamin are proven to have fewer wrinkles. Unfortunately for our skin, vitamin C is one of the most vulnerable nutrients. It is easily oxidized by light, air and heat, and it’s water-soluble, meaning it dissolves in H20.

COLUMN: The Kiwi Cure for Younger Skin, by Kristin Kirkpatrick, R.D.

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Cook For Fewer Wrinkles

Now, when you’re enjoying an orange, this doesn’t really matter, since you peel it and eat it right away. But for cooking, it does. Consider broccoli, a vegetable that’s a rich source of vitamin C.

If you overcook your broccoli in water, its vitamin C will leach out and oxidize, and your skin won’t see all of the benefits it could.

Luckily—and going back to those 1943 studies—we can practice simple cooking procedures the help prevent of nutrient loss and help produce foods that are delicious, enjoyable—and packed with beauty benefits.

Here are my top beauty-enhancing cooking tips:

Rinse Sequence: Wash plants before cutting them to prevent the loss of water-soluble nutrients.

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