Dear Mark: Dehydrated Vegetables, Cooked Versus Raw, and Premature Graying and Copper

April 30, 2012

pimg class=”alignright” title=”Dried Tomatoes” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/driedtomatoes.jpg” alt=”driedtomatoes” width=”319″ height=”211″ /Vegetables can be hard enough to work into our diet without other factors making it even more difficult. Either we#8217;re stuck with nutrient-sparse, weeks-old produce that has lost all semblance of flavor (but it#8217;s certainly affordable!), or we#8217;re inundated with a countertop full of beautiful vegetation straight from the a title=”How to Shop a Farmers’ Market” href=”http://www.marksdailyapple.com/how-to-shop-farmers-market/”farmers#8217; market/a that we can#8217;t hope to consume in time. You think convincing a ten year old to eat a plate of fresh sauteed kale is hard? Try getting a ten year old to eat a plate of sauteed withered kale that#8217;s been sitting in the fridge for a week. And what about cooked vegetables versus raw? Some say that raw produce is the only way to eat it, that if you cook a carrot you#8217;re rendering its nutritional content null and void. Is it really […]

Original post by Mark Sisson

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