cybercat wrote:
> tombates wrote:
> > I usually cook collard greens, and have always heard that the longer
> > the better. But what does long simmering times do to the vitamins? Do
> > you lose them all because you cook the greens so long?
>
> collards are one of the few vegetables whose nutrients
> become more readily available to us when they are cooked.

Patently untrue... heat destroys vitamins... For maximum nutrition cook
all foods as little as possible... for best nutrition produce should be
eaten raw (a primary reason why juicers were developed). Anyone whose
alimentary canal is having a problem absorbing nutrition (vitamins and
minerals) needs to see a health professional... the healthy human body
is quite capable of properly digesting raw vegetables.

Sheldon