Food

Sourdough vs yeast bread: fermentation can lower phytate, but better iron or zinc status in people is unproven. Learn what flour and fermentation change.

Cooked vs raw tomatoes: learn how heating, canning and a little oil affect lycopene absorption—and what cooking may mean for vitamin C in everyday meals.

Cooking can reduce iodine in iodized table salt, but losses vary by food, method and time. Learn whether adding salt late helps and how to store it.

Is erythritol safe? Blood-level studies raise a clotting question, but they do not prove that eating erythritol causes heart attacks or strokes.

To reduce gas from beans, soak dried beans, discard the water and cook in fresh water. Learn what changes, what nutrients can leach out, and why results vary.

Marinade safety: can you reuse marinade after raw meat touches it? Learn when boiling helps and why saving a clean portion is simplest, plus how to marinate safely in the fridge.

Can you reheat food twice? Learn why time at unsafe temperatures matters more than cycle count, plus safe cooling, storage and thorough reheating.

Wondering, “are frozen vegetables healthy?” Learn how blanching, storage and cooking affect nutrients, and when frozen produce can match fresh at mealtime.

Learn how to wash quinoa, why saponins can taste bitter, when packaged quinoa needs a rinse, and what rinsing does—and doesn’t—change.

Calcium in tofu can vary widely by coagulant. Learn how calcium sulfate, nigari, serving sizes and nutrition labels help you compare brands with confidence.