Preparing food can lead to nutrient loss
According to nutritiondata.self.com, nearly every food preparation process reduces the amount of nutrients in food. In particular, processes that expose foods to high levels of heat, light, and/or oxygen cause the greatest nutrient loss. Nutrients can also be “washed out” of foods by fluids that are introduced during a cooking process. For example, boiling a potato can cause much of the potato’s B and C vitamins to migrate to the boiling water. You’ll still benefit from those nutrients if you consume the liquid (i.e. if the potato and water are being turned into potato soup), but not if you throw away the liquid. Similar losses also occur when you broil, roast, or fry in oil, and then drain off the drippings.
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Interesting bone facts
• The adult human body has 206 of them.
• There are 26 bones in the human foot.
• The femur, or thighbone, is the longest and strongest bone of the human skeleton.
• The stapes, in the middle ear, is the smallest and lightest bone of the human skeleton.
• Bones stop growing in length during puberty. Bone density and strength will change over the course of life, however.
• The only bone in the human body not connected to another is the hyoid, a V-shaped bone located at the base of the tongue. • Bones are made up of calcium, phosphorus, sodium, and other minerals, as well as the protein collagen.
